Condensed “Cream of Anything” Soup is the homemade replacement for any Condensed Cream of Soup recipes. This recipe makes the equivalent of one (10.75 oz) can.
Get excited people, because this recipe is awesome! The next time you come across a recipe that calls for condensed cream of _________ (fill in the blank), and you don’t have some on hand, make this super EASY homemade version! It works for any type of cream of soups including cream of chicken, cream of broccoli, and cream of mushroom, and the best part is that you probably already have all of these ingredients.
You can make small adjustments to cater to each specific soup, but the base recipe makes an awesome substitution for any of them! The homemade version, not surprisingly tastes way better than the canned stuff too. Because that’s what happens when you cook from scratch 😉
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Condensed "Cream of Anything" Soup
Ingredients
- 1 cup cold milk
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoons butter
- 1 teaspoon chicken bouillon cube
- 1/2 teaspoon salt
- ⅛ freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- ⅛ teaspoon dried parsley flakes
Instructions
- In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
- Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
- Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
For Condensed Cream of Mushroom Soup
- Stir in one (4 oz) can of mushroom pieces to the finished recipe.
For Condensed Cream of Chicken Soup
- Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe.
For Condensed Cream of Celery Soup
- Stir in 1/2 cup sautéd, chopped celery to the finished recipe.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Debbi says
Could you make more and can it for later use?
Lauren Allen says
I can’t recommend this recipe for canning as there are certain ph level requirements that need to be followed to make food shelf-stable. I would suggest looking into to a safe-canning website for a similar recipe or information on how to safely adapt this one.
Janet says
This was excellent . I made cream of onion soup with this base.
Katie Marcell says
Can you use almond milk?
Lauren Allen says
I’m sure that would work fine!
Dorian C. says
I recently found out I am allergic to gluten and was wondering how I was going to make all of my cheater recipes that call for cream of “whatever”. I found my answer! This was sooooo easy, I already had everything on hand and it took no time at all! I feel like even if I wasn’t gluten free now I would use this recipe, mainly because I know everything that is in here!! Thank you for a great sub!
Stacy Ann says
This recipe is perfect! I’ll never buy the canned stuff again! Thank you for sharing💜
Sara says
How long would this last in the fridge?
stephanie says
perfect! I used the ‘better than bouillon’ paste, a little pepper, no salt because bouillon has enough for me. thank you for this recipe- I look forward to using many more!
Patricia L Cissell says
Could you suggest how to modify the recipe to make it Cream of Tomato
Lauren Allen says
I would replace the water with tomato juice, leave out the chicken bullion, parsley and onion powder, and add a little tomato paste or ketchup and a pinch of sugar to balance out the acidity in the tomatoes.
Joan Schaller Bauer says
Sure! Use a can of low sodium V-8 juice and just add some herbs and garlic! I have been doing this for 30+ years! Yum!
GINNY KIRK says
I think this is absolutely great for making cream of “anything”. I do not like using the canned cream soups – so many added unfavorable ingredients. My son is gluten free so this makes cooking for him so much easier. Thank you for posting this. I will use it again and again.
BTW it was so easy to make!!!
Thanks, Ginny