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    You are in: Home / Recipes / Specialty Soup Substitutes - Cream Recipe
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    Specialty Soup Substitutes - Cream

    Average Rating:

     35 Total Reviews

    Showing 1-20 of 35

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    • on April 26, 2010

      I used the Cream of Chicken for Creamy Hash Brown Potato Casserole and Cheddar Cheese Soup (substituting Cheddar with Velveeta) for Easiest Ever Mac and Cheese (Campbells). They both came out great :) . I also keep a copy of this in my kitchen for quick reference. Thanks for posting this.

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    • on January 09, 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.

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    • on February 09, 2011

      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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    • on January 18, 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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    • on May 13, 2010

      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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    • on November 13, 2009

      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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    • on May 31, 2012

      Excellent recipe for cream of anything soups, not using any milk powder but fresh milk.

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    • on May 04, 2012

      I can't thank you enough for posting this recipe saver!!! Just this week there was a report posted on the net about avoiding canned soups. The cans are lined with a type of plastic that exposure to can cause heart disease ( and here I thought it was all the sodium in the canned soups that was so unhealthy). I don't use canned soups often, but I do have a few recipes that we love that I thought I wouldn't be making any more. So far I've used the chicken and the mushroom and made it 2% organic milk. Who knew you could used a cream of anything soup and have it be healthy. Thank you many times over!!

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    • on October 22, 2011

      So glad to find this! I happened upon it from someone else's page. Hubby is lactose intolerant so I have avoided recipes that call for soup. Now I have an alternative!!

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    • on April 13, 2010

      OMG, thanks so much for sharing, never again will I buy canned soups. Used the cream of chicken and it was good enough to eat.......lol. Thanks again

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    • on March 17, 2010

      Loved this! I just started making my own mixes and saw this recipe and figured I can make my own soups as I use a lot of canned soup. I made the cheese soup and it was wonderful. I loved knowing what was in my soup. It was so easy and quick to make. I will be making the other variations. The soup was nice and thick. Update: Just made the cream of chicken- also very good and so easy to make!

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    • on January 29, 2010

      Wow, I am SO glad I found this! What an easy way to get the "soup" mix, good...and easy on the budget too. Thanks for posting unmistakable.

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    • on January 04, 2010

      This recipe is AMAZING! I made the cream of mushroom tonight and used Smart Balance Light, skim milk, and whole wheat flour...Then smothered the soup over filets of salmon. DELISH! Thank you for this wonderful recipe!

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    • on December 09, 2009

      This is a great recipe. I made the cream of mushroom and used Smart Balance Light and 1% milk. I also added a bit more mushroom, splash of white wine and some thyme. This is a keeper, will use often as I really dislike the canned soups.

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    • on November 17, 2009

      Is the recipe as written the equivalent of the CONDENSED version of these soups? BTW, thanks for sharing the variations.

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    • on October 07, 2009

      this is such a great idea - fresher, not manufactured food - try kerry irish gold butter - even if it's more expensive - it is delicious and well worth it!

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    • on September 29, 2009

      These are great. I love how I can avoid the extra salt and additives that commercially made soups have... at a fraction of the cost! I have these recipes taped to the inside of my pantry cupboard for quick reference!

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    • on August 27, 2009

      I use these all the time when it calls for "Cream Of" soups, and I am so glad I ran across this!

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    • on August 16, 2009

      Update: I made the cheddar cheese soup option and it is great too! Jul 28/09 - Excellent substitute for canned soup. I made the Cream of Chicken option and it was great. I have made other soup substitutes in the past that contain powdered milk, and while they are also good, your recipe is more economical. (Powdered milk is very costly here.) Thanks for sharing this. I can't wait to try some of the other flavours!

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    • on June 27, 2009

      I always avoid recipes using any canned cream soup, but not any more! 5 stars for the tomato soup option! I will try the others as well.

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    Nutritional Facts for Specialty Soup Substitutes - Cream

    Serving Size: 1 (1422 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1250.2
     
    Calories from Fat 773
    61%
    Total Fat 85.9 g
    132%
    Saturated Fat 53.5 g
    267%
    Cholesterol 270.4 mg
    90%
    Sodium 2088.3 mg
    87%
    Total Carbohydrate 74.6 g
    24%
    Dietary Fiber 3.0 g
    12%
    Sugars 11.0 g
    44%
    Protein 50.4 g
    100%
    Detailed Nutrition Values About Nutrition Info
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