If I had a dollar for every recipe that starts with “just one can of condensed soup,” I could buy… well, a lot of soup. And honestly, those cans may be convenient, but I’m a texture person—I eat with my eyes—and the jiggly contents of a canned cream-of soup just isn’t appetizing to me. Plus, when I make it from scratch at home, I know exactly what goes into it! These homemade cream of mushroom, celery, chicken, and broccoli soups are simple, delicious, and easy one-to-one swaps for the canned versions in any recipe. They’re perfect for casseroles, pot pies, slow cooker dinners, or anytime you need a reliable “cream of” shortcut.
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1. Cream of Mushroom Soup Substitute
Cream of Mushroom Soup
This homemade cream of mushroom soup substitute has all the rich, savory flavor of the classic, but it’s made with fresh mushrooms and simple ingredients. It comes together quickly and works perfectly as a one-to-one substitute for condensed canned soup in any recipe (like green bean casserole).
2. Cream of Chicken Soup Replacement
Cream of Chicken Soup
This easy cream of chicken soup replacement is rich, flavorful, and made entirely from pantry staples. I use butter, chicken bouillon, milk, cream, and a little cornstarch to create the classic silky texture and comforting flavor. It thickens just like the canned version, so it’s an easy one-to-one swap when you need it.
3. Homemade Cream of Celery Soup
Cream of Celery Soup
Got a few limp ribs of celery hanging out in the crisper? Don’t toss them! Turn them into this creamy, flavorful homemade cream of celery soup instead. I use every bit of the celery, even the leaves, so nothing goes to waste. It’s a delicious soup in its own right and gives your recipes that classic cream-of-something texture without any mystery ingredients.
4. Cream of Broccoli Soup Replacement
Cream of Broccoli Soup
This cream of broccoli soup replacement is my secret weapon for last-minute recipes when there’s no canned version in sight. I use frozen broccoli because it’s affordable, lasts forever in the freezer, and saves me from wasting fresh produce that always seems to wilt too soon. It thickens beautifully to the same consistency as the canned kind, with a fresh, mild flavor that tastes like it came from scratch (because it did!).
One thing to bear in mind. These are actually recipes for creamed soups, complete with liquid. Many recipes, which call for canned condensed soups, intend for you to add it straight to the recipe from the can without added liquid. Therefore, these recipes will be wetter than condensed soups from the cans. Good thing to consider so your dish will have the expected amount of moisture.
Hey, Marion. These recipes are a 1:1 swap. When you warm up a can of the conventional “cream of” soups, they become liquid (albeit a bit lumpy) again, similar to how these recipes will congeal once it comes to room temperature and/or is cooled because of the cornstarch and fat (butter, milk, and/or cream).
Oh, okay. Thank 😊 you!