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.
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
Laura says
I omitted the butter, threw in a cut up baked potato, a handful of cheddar cheese and some chipotle seasoning along with a few dashes of Worcestershire sauce. It was amazing! Took five minutes and lunch was done. And so welcome on this cold and snowy day.
Shalyce says
This was so easy to make and a delicious base for the Easy Beef Stroganoff sauce. I’ll be using this recipe again and again. I hate the store-bought “cream of junk” soup and try to modify any recipe I use that calls for it. I often make my own, but I use flour in my base – it’s not quite as simple of a process. I like that this is gluten free since it uses corn-starch for thickening.
Anngela says
Thank you for this great recipe! Can’t wait to try it tonight!
Neisha says
I have a recipe that makes up a dry mix using powdered milk but I can’t find any in the stores. I came across your recipe and it’s now my new favorite!!! It’s easy to mix up and very flavorful! Thank you for sharing!
Bethany says
How would you suggest to make the soup cream of potato?
Judy B. says
To make cream of potato soup, I boil diced potatoes and add when cooked. If in a hurry, I add a can of diced potatoes.
Christi May Jemmings says
Super easy! I have family members who can’t eat dairy as a general rule (although they can eat butter), so I replaced the milk with almond milk and it turned out great.