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Are you looking for a Cream Soup Substitute for recipes? This recipe is our base recipe for all the different cream soups you might need in various recipes.
Cris here. Over the years while runningthis slow cooker recipe site we sometimes get questions about alternatives to canned cream soups. Some folks simply don’t like to use them while others need to avoid them for dietary reasons. Meanwhile, many of you have told us you love the convenience of the canned soups (and we do too). Up until this point we have tried to accommodate everyone by offering a wide range of recipes and offering alternative recipes as much as we can work into the recipe schedule ;).
Table of Contents
Cream Soup Substitute for Recipes
Today we are going to go one step further and share with our recipe for a Cream Soup Substitute base that you can use in all our recipes if you are not a fan of the can. By using this base, you can make up a batch and add to any recipe that calls for cream soups. One recipe of this base will equal one can of the store bought version. You can flavor the base to match its store bought counterpart by either adding those flavors to the recipe you are making OR following these basic guidelines:
- Cream of Celery: During butter step, sauté 1/4 cup finely chopped celery and 1 Tablespoon finely chopped onion until tender.
- Cream of Chicken: During salt and pepper step add 1 teaspoon poultry seasoning. Optional: If you have cooked chicken on hand, add 1/4 cup finely chopped chicken during butter step.
- Cream of Mushroom: Check out this post for our flavorful alternative version to the traditional canned cream of mushroom.
- Cream of Shrimp: During butter step add 1/4 cup finely chopped cooked shrimp.
- Gluten Free Alternative: Check out my friend Leah’s Easy Gluten Free Cream Soup
- Low Sodium Option: Use additional milk instead of broth or use low sodium broth. Do not add salt.
Cream Soup Substitute for Recipes
Are you looking for a Cream Soup Substitute for recipes? This recipe is our base recipe for all the different cream soups you might need in various recipes.
5 from 9 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 1
Author: Cris
Ingredients
- 1 Tablespoon Butter
- 3 1/2 Tablespoons Flour
- 1/2 Cup Broth divided, Chicken or Beef
- Salt and Pepper to taste
- 1/2 Cup 2% or Whole Milk
Instructions
Measure all ingredients before starting.
Mix 1/4 cup of your broth with your flour and salt and pepper in a small bowl until smooth and set aside.
Melt butter in a small saucepan over medium heat.
Add remaining 1/4 cup of broth and milk.
Gradually pour in your flour mixture stirring constantly with a fork until mixture completely blends into mixture.
Continue stirring constantly until sauce thickens and begins to bubble.
Remove from heat and add to any recipe as a substitute for one can of cream soup
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Reader Interactions
Comments
- Christi Jacobsen says
This THE BEST cream soup substitute ever!
I substituted creamy oat milk for 2% milk and it tasted AWESOME!Reply
- Jackie says
I needed Cream of Shrimp soup and just blundered into this with the help of google. This recipe was a lifesaver! And it was easy! Needless to say it is now in my favorites and printed out a hard copy, thank you!!Reply
- Philip K says
Absolutely perfect! Just made cream of celery and it’s delicious.
Reply
- Aunt Lou says
So glad to hear it Philip! Thank you for taking the time to let us know. We love hearing from our readers!
- Darcy Vergallito says
Wow! I was kinda doubtful that this would work. I make my roux melted butter, add flour, then liquid. But this was fantastic and easy. I would eat this straight with a spoon. Be patient though. I didn’t think it worked until the last moment when it thickened up perfectly! Thank you!Reply
- Kathryn Sanderson says
Thanks for creating this recipe! I knew that a basic white sauce could sub for cream soup, but I didn’t know the right proportions.
Question: how long does this keep in the fridge? Does it freeze well?
(I just now found this recipe, so I haven’t tried it and can’t rate it yet. Looks great, though!)
Thanks!
Reply
- Cris says
Hi Kathryn!
I have never tried. I have always used it fresh. Enjoy! - Laura says
Have you tried putting it in the fridge or freezer? I have the same questions…
- Lynda Brechtbill says
I love the idea of a homemade cream soup! Thanks!!
Reply
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