Specialty Soup Substitutes - Cream

Total Time
4mins
Prep 1 min
Cook 3 mins

I was tired of paying over a dollar for Campbell's soups when a friend gave me this recipe. It doesn't take much extra work, and it's so much healthier! It's been months since I bought a can of cream of mushroom, cream of chicken, cream of celery, cheddar cheese, or tomato soup... helping my budget and my health at the same time. :)

Ingredients Nutrition

Directions

  1. In a pan over medium heat, melt butter and saute veggies (if using).
  2. Whisk in flour, salt, and spices (if using).
  3. Let cook 1 minute, stirring often; slowly add liquid(s). Whisk continually until bubbly and thick. (If making cheese soup, stir in cheese here).

Reviews

Most Helpful

Great recipe! I only use canned soups for casseroles, etc. so this is handy to have, since I have most of the ingredients for all of the varieties on hand. I made the cream of chicken tonight and will be using them all eventually. Remember, if you want to use these as a bowl of soup, you still have to add water or milk, these are the CONDENSED versions.

Outta Here September 25, 2012

I used the Cream of Chicken for Recipe #399700 and Cheddar Cheese Soup (substituting Cheddar with Velveeta) for Recipe #414232. They both came out great :) . I also keep a copy of this in my kitchen for quick reference. Thanks for posting this.

Papa D 1946-2012 April 26, 2010

I tried the tomato soup, and while the flavor is nice, it was much too thick. I ended up using double the tomato juice and it was still too thick. We ate it anyway. If I try this again, I will make half the amount of the base.

bakedapple42 January 09, 2010

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