If you’re looking for a Condensed Cream Soup Substitute, this recipe is for you! Easy to make with a few common ingredients! Use this in any recipe that calls for condensed cream soup!
Table of contents
Cream of Soup Substitute
I’m often asked if I have a condensed cream of soup substitute for some of the recipes I share that call for that ingredient. I’m so excited that today, I am sharing this recipe with you!
If you’re looking to elevate your culinary creations without resorting to canned cream of soup, say hello to the cream soup substitute, a game-changer in the kitchen. Ditch the mundane, sodium-laden cream of mushroom and cream of chicken soups and opt for a homemade twist.
With a dash of creativity and the right recipe for cream of mushroom soup, you can whip up a creamy concoction that’s tailored to your taste buds.
Whether you’re sautéing, simmering, or baking, this cream soup substitute is your secret ingredient for a tastier and healthier dish. It’s time to give those canned options a break and explore the world of homemade goodness.
One of the great things about this recipe is how easy it is to customize. You can easily add different herbs, chicken pieces, mushrooms, celery, onions, chopped shrimp, shredded cheese – or whatever you would like to use – to flavor this cream soup substitute.
This recipe makes the equivalent of one can of store-bought canned cream of whatever soup. It’s great to have this recipe on hand since it can be used in many other recipes!
Condensed Soup Substitute: Ingredients & Equipment
- butter and all-purpose flour – the thickeners.
- broth or water and milk – combine with the butter and flour to create a thick, creamy condensed soup.
- salt and pepper – to season the soup.
- additional seasonings or add-ins – You can easily add different herbs, chicken pieces, mushrooms, celery, onions, chopped shrimp, shredded cheese – or whatever you would like to use – to flavor this cream soup substitute.
How to make Cream of Soup Substitute
Melt butter. Melt the butter in a saucepan.
Whisk in flour. Whisk in the flour until smooth and bubbly.
Add liquids. While continuously whisking, add the chicken broth and milk. Bring to a low boil, continuing to whisk until the mixture thickens.
Season. Salt and pepper to taste.
Use in recipe. Use in place of canned cream of “whatever kind” of soup.
Recipe Notes
- You can also add fresh or dried herbs, celery, mushrooms, or pieces of chicken.
- Use another flavor of broth or water in place of the chicken broth.
Condensed Soup Substitute: FAQs
You can also add fresh or dried herbs, celery, mushrooms, or pieces of chicken. Also, you can use another flavor of broth or water in place of the chicken broth.
In a tightly sealed container. Be sure to use it within 3-5 days.
This recipe needs to be used within 3-5 days.
Although this recipe is best right after making it, you can freeze it! Make sure it’s in a freezer-safe container or zip-top bag. Use it within 2-3 months.
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Condensed Cream Soup Substitute
Equipment
Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup chicken broth
- ½ cup milk
- Salt & pepper to taste
Instructions
- Melt the butter in a saucepan.
- Whisk in the flour and stir until smooth and bubbly.
- While continuously whisking, add 1/2 cup chicken broth and 1/2 cup milk. Bring to a low boil, continuing to whisk until it thickens.
- Salt and pepper to taste.
Notes
- You can also add fresh or dried herbs, celery, mushrooms, or pieces of chicken.
- Use another flavor of broth or water in place of the chicken broth.
- Use in place of canned cream of “whatever kind” of soup.
- Makes about 1 cup.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 1, 2020. Updated on September 18, 2023.
I haven’t made this yet, but am so grateful for the recipe as I am lactose intolerant and so often have forgone recipes because of the cream of ? soup required.. Don’t know why I didn’t ‘google’ before.
I’m so excited to try this recipe!! I just made a dish that called for cream of celery and cream of chicken soup. It came out great, but next time I want to use your healthier, hopefully less artificial tasting, cream soup recipe as an alternative. So happy I found this! Thank you!
Hi! This was the first recipe that popped up when I searched for condensed soup substitutes! Like one of the comments above, I was in need of less modified/artificial option haha! This recipe looks great! Do you know if this would work with whole wheat flour/almond milk?
I haven’t tried it that way, but if you do, I would love to hear back about how it turned out for you in case anyone else has the same question.
Oh Okay! Thanks!!
Hi, Jamie– I made this recipe today because I did not have the Cream Of Celery soup that I use in a recipe that I make all the time. It turned out great! I think I like it even better than with the soup. Thank you so much for posting this!
I am anxious to try this recipe. Wonder if it would work with gluten free flour? Looks easy enough & you can see where it would have many options for flavoring. Thank you for bringing my brain out of the box.
How is this used? Do I make this recipe then use by tablespoon with added liquid to mimic the cream soups?
I like this idea and Just need to understand how to use this.
Souper (pun intended)alternative to canned soup. I don’t buy a lot of soups and am finding more and more recipes that call for a can. This has been the best recipe to use and so very easy to make, plus less preservatives to deal with.
I know this is an older post that I’m just finding. But I’m unable to find the actual recipe with the amounts for ingredients. Please help!
Thanks, Lynn H, Wisconsin
You can either scroll down to the recipe card with printable recipe or you can use the “Jump to Recipe” button near the top of the post to automatically scroll to the recipe card. Thanks!
Perfect timing since most all canned soups now have bioengineered products.
It’s a new label that’s popping up on so many foods now.
Do you have a good recipe for making hidden valley ranch and Hellmann’s mayo? They also have the bioengineered label now.
I added corn and used immersion blender 🪄 ✨ creamed corn soup! Then used it for chicken cobbler with Bisquick broccoli and cauliflower 😋 thanks for the better cheat recipe!!!!
Has anyone actually “canned” this into pint jars for the convenience factor? If so do you need to pressure can it when using chicken I assume?
I made this recipe today in place of cream of mushroom soup
I like it better than the can soup. Thank you for sharing recipe.
Can I make this ahead and freeze?
This question is answered in the FAQs section, but here it is again – Although this recipe is best right after making it, you can freeze it! Make sure it’s in a freezer-safe container or zip-top bag. Use it within 2-3 months.