On October 12, 2011 by Erin Fullam
It seems like canned cream of something or other soup crops up in so many recipes, especially traditional crockpot and casserole recipes. This simple guide to Homemade Cream of “Something” Soup is for those who wish to avoid processed foods, have dietary restrictions, or are simply looking for better flavor from fresh ingredients. It’s also a great recipe for those times when you’re too
lazy busy to get to the store for a can of soup!
How to make homemade cream of something soup for any diet
No matter what type of food you eat in your household, you can make this recipe work for you with simple substitutes. The recipe is a just a roux (a mixture of fats and starch used as a thickener) enhanced with some simple aromatics and your main ingredient (i.e. mushroom, chicken, celery, etc.) Of course the “cream” component can be real milk or any type of milk substitute. For example, you could make your cream of mushroom vegetarian by substituting vegetable broth or dairy free by substituting almond milk. Once you get the hang of your substitutions, you could make Cream of Just About Anything Soup by swapping in 1/2 cup of finely diced meats or veggies.
Simply follow the base recipe outlined below, consulting the SOUP BASE table for any substitutes to suit your dietary needs and also the MAIN INGREDIENT table for the same. OR if for easy reference, we have gone ahead and created the most commonly used cream of soups below. Follow those links below to begin immediately.
- 2 cloves garlic, minced
- 1/3 cup onion, diced
- 1/2 cup main ingredient, diced (see Main Ingredient)
- 1/4 cup butter or substitute (see Soup Base)
- 1/4 cup flour or substitute (see Soup Base)
- 1 cup milk or substitute (see Soup Base)
- 3/4 cup broth (see Soup Base)
Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe. If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.
You can freeze these in batches in pint or quart size bags or use as you would a can of condensed Cream of Something Soup in any recipe and freeze that dish. A great way to keep “cans” at-the-ready for your CrockPot recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and drop it in your crock!
1 “can,” about 1.5 cups
Our Favorite Cream of Soups
Here are the individual recipes that you will find in our Recipe Archive as well as in Menu Builder so that you can easily add them on to any cooking day as a substitute or as a way to stock the freezer an easy ingredient for quick meals:
- Cream of Chicken Soup (Traditional or Whole Foods)
- Cream of Celery Soup (Traditional or Whole Foods)
- Cream of Mushroom Soup (Traditional or Whole Foods)
- Gluten Free Dairy Free Cream of Mushroom Soup
- Gluten Free Dairy Free Cream of Chicken Soup
- Vegan Cream of Mushroom Soup
Again, feel free to play around with substitutions and different main ingredients to meet your own needs. The ratios we used will yield about 1.5 cups of soup. You can freeze these in batches in pint or quart size bags or use as you would a can of condensed Cream of Something Soup in any recipe and freeze that dish. A great way to keep “cans” at-the-ready for your recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and use it in recipes as directed. Another great option is to freeze in Ziploc Small Sized Containers or in pint sized, widemouthed mason jars.
Recipes that use Homemade Cream of Something Soup
- Easy Chicken Pot Pie
- Slow Cooker Creamy Italian Chicken
- Light Cream Cheese Chicken
- Chicken Noodle Casserole
- Chicken Enchilada Lasagna
- Chicken Supreme
- Creamy Chicken with Mushrooms
- Real Chicken Broccoli Rice Casserole
- Chicken Cordon Bleu Bake
- Paprika Chicken Rice Bake
- Aunt Sissy’s Poppy Seed Chicken
- Jody’s Chicken and Noodles
- Chicken Stuffing Bake
- Chicken Macaroni Bake
- Chicken Broccoli Casserole
- Shepherd’s Pie (or Whole Foods makeover)
- Slow Cooker Beef Stroganoff
- Papa’s Beef Stroganoff
- Easy Freezable Beef Enchiladas
- Mama’s Meatballs and Gravy
- Favorite Casserole
- Cheese Burger and Fries Casserole
- Rosemary Pot Roast