Reader Request: Cream of Condensed Soup Substitute.

When I posted the Cheesy Chicken and Broccoli Quinoa Casserole the other day, I received a ton of requests for my recipe for cream of canned soup substitute.

Casseroles are food for the soul, and most of them involve using a can of condensed cream soup.  Have you ever looked at the ingredients on the label of the can?  Most of them are unpronounceable, and that can’t be very good for your soul, can it?  On the cooking board I frequent, it’s even lovingly referred to as “Cream of Crap.”

I came across the recipe for this substitute on Pinterest (follow me!) and I’ve been using it ever since.  It’s a great base for all of your condensed cream soup  needs -

Want cream of chicken?  Just stir in cooked, diced chicken to your soup substitute.

Cream of vegetable (celery/mushroom/broccoli etc.)?  Cook your chopped vegetable of choice in 2 Tbsp. of Butter over medium heat for 4-5 minutes before adding the substitute.

Cheese?  Melt some shredded cheese into the substitute (it would probably make a great sauce for mac and cheese too!)

All you have to do is add water to the mix and there you have it.  Can’t really get much easier than that!  I made a double batch and keep it in an airtight container in my pantry to use whenever a recipe calls for cream of soup.  I also taped the recipe to the container so when I’m running low, I can whip up a new batch, pronto.

Cream of Condensed Soup Substitute – adapted from One Orange Giraffe

  • 1 Cup Instant Nonfat Dry Milk
  • 3/4 Cup Cornstarch
  • 1/4 Cup Bouillon
  • 4 Tbsp. Dried Minced Onions
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Thyme
  • 1 tsp. Black Pepper

Combine ingredients and mix well.  Store in an airtight container.

To make the equivalent of one can of condensed soup, combine 1/3 Cup of the substitute with 1 1/4 Cups Water.  Stir and cook over medium heat until thickened.

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8 Responses to Reader Request: Cream of Condensed Soup Substitute.

  1. I, too, saw this on pinterest and have been curious about making it. Do you find that it is less salty or as salty as the canned soup bases? That’s one of the thing I hate about canned soups – too much sodium!

  2. It does have a bit of salt due to the bouillon, but I’m sure you could play with the amount you put in it in order to get it just right. It tasted just a bit salty as a soup on it’s own, but when I’ve used it as an ingredient in a recipe, it tasted just fine.

  3. I saw this on Pinterest too!! I was wondering how “legit” it was. Glad you had success with it! I may need to finally give it a try.

  4. I love it! “Cream of Crap.” hahaha. Totally TRUE! I can’t wait to give this trick a try with a casserole I am going to make next week! Perfect:)

  5. I love this idea! I found this post at Family Fresh Meals, you have a great blog!

  6. Pingback: Recipe Double Whammy! Cream of Anything Soup Substitute & Cheesy Chicken and Broccoli Quinoa Casserole | Chew Nibble Nosh

  7. How much chicken/mushrooms/celery do you add to make the soup?
    Im so glad to have found this! Ive never liked the canned soups! Stephanie O’Dea (365 crockpot) doesnt use them so she adapts her recipes but I’ve always wanted a “template” to try all these great recipes I see on Pinterest. Thank you!

    • Hi Amanda,

      I don’t usually measure the amounts that I add, but it generally ends up being around a cup to a cup and a half of diced chicken/celery/mushrooms etc. Hope that helps!

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