38 Reviews

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.

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Outta Here September 25, 2012

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.

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bakedapple42 January 09, 2010

Using this recipe, I've made cream of chicken, cream of mushroom, and cheddar cheese soups for cooking. It has saved me so much money and the results are spectacular. Never going back to buying high sodium, mystery ingredient-filled canned soups!

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GimlisGirl February 09, 2011

This was Great. I made the Cream of Mushroom variation. This turned out better than canned! Thank you for the recipe!

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Nikki_Welty January 18, 2011

Thank you for posting this. I was looking for other "mushroom" recipes and this is perfect for our favorite soup. My DH cannot have Campbell's or any other variety of "canned" cream of ___ soups. The only thing we can figure is that they have a preservative that tears up his tummy. This will fit the bill to eliminate the "other things" they put in that are not nice.

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AzureLynn May 13, 2010

I used this to make my Chicken Noodle Souperole because I needed an extra can of soup and was out. I tried the chicken version and made with skim milk. It turned out delicious and was nice and quick. I'll use this instead of canned soup from now on. Thanks.

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Brookelynne26 November 13, 2009

The "nutrition facts" are useless for this recipe, because they include ALL the ingredients for ALL the variations!

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DrGaellon January 10, 2009

I used this recipe for cream of chicken soup for a casserole and it was easy and delicious. I used everything as stated except added 1 c milk and 1 tsp of chicken base since I didn't have chicken broth on hand. Can't wait to try the other varieties.

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Bobbin March 05, 2014

So glad to have this recipe! With being gluten free, those cream of anything soups are out of the question, and so were a lot of my casserole recipes. With a little tweaking (GF flour and stock), my family and I can now enjoy those classics again! Thanks for sharing!<br/>***EDIT*** I have since made the tomato condensed as written, and should have only had to add 1-11/2 cups liquid, but it was still way too thick. It took 3 cups of liquid to turn the condensed into the consistency of canned once thinned. It also needed a slightly richer tomato flavor. Next time, I will start with only half the base, and add tomato paste and sauce rather than juice. I will play with it and let you know. :)

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Sophia's Mom November 20, 2013
Specialty Soup Substitutes - Cream