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.