Cream of Anything Soup Recipe is very simple to make, healthier and much better then any condensed cream of soup from a can.
Condensed “Cream of Anything” Soup Recipe
I am not a fan of canned condensed cream of soup. It kinda really, grosses me out. It is so easy to make yourself! By changing the broth or bouillon flavor, you can make any flavor of cream of anything soup that you need for your recipe. No need to by canned condensed soup that is full of preservatives and very salty.
Check out my Pork Chops in Homemade Mushroom Gravy to see how I incorporate this homemade Cream of Anything Soup Recipe into that recipe to make the gravy.
I make Cream of Mushroom and Cream of Chicken quite a bit, along with Cream of Vegetable Soup quite often and then whisk in a cup of Pressure Cooker Bone Broth and use it in a recipe calling for Cream of Soup. It’s just that easy.
Condensed “Cream of Anything” Soup Recipe
This Cream of Anything Soup Recipe is the basic recipe, so if you want a Cream of Mushroom Soup, just add chopped mushrooms, for Cream of Shrimp, add chopped shrimp and so on, plus a cup of Broth, and add to your recipe.
More Recipes Using Cream of Anything Soup Recipe.
- Pressure Cooker Tuna Noodle Casserole
- Instant Pot Beef Stroganoff (Pressure Cooker)
- Pressure Cooker Chicken Marsala Mushroom Soup
- Pressure Cooker Pork Chops in Homemade Mushroom Gravy
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Stainless Steel 3 Quart Saucepan
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Here is the handy printable recipe:
Condensed “Cream of Anything” Soup Recipe
Print Pin RateIngredients
- 1 cup Cold Milk
- 2 Tablespoons Cornstarch
- 1 1/2 Tablespoons Butter
- 1 teaspoon Chicken Bouillon or any flavor you like
- 1/2 teaspoon Sea Salt
- Dash of pepper
Instructions
- In a small saucepan, whisk milk and cornstarch until well blended.
- Stir in butter, bouillon, salt, and pepper.
- Heat to a boil, stirring frequently.
- Simmer on low for one minute more to thicken.
Notes
Nutrition
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Condensed “Cream of Anything” Soup
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Margie says
April 30, 2019 at 11:37 amLove this home made condensed soup of anything! Love the title lol. Well I have to be honest that when I tasted mine it was BLAH…. so I added cumin, garlic, pepper, salt and sazon for color. It was amazing.. Thank you…
Angela says
March 12, 2019 at 4:41 pmThis is a healthy alternative to the canned soup loaded with preservatives and tons of salt. I added fresh mushrooms and wowed the entire family with a delicious dinner. Will be making this again.
Jill says
March 12, 2019 at 9:47 pmThanks, Angela. Jill
Janet A Booker says
October 18, 2018 at 6:04 amThis soup recipe is fantastic!
Patricia Lepak says
March 17, 2018 at 2:35 pmThanks for the cream of anything soup recipe. We can’t do the canned, because of the salt. I quit making some of my old recipes, but now I can again.
Jan says
March 16, 2018 at 8:29 amFor those of you that sound a bit confused this is the soup base recipe, you add the cup of broth and whatever chopped or pureed meat or veg where you are ready to actually make the soup.
Laurie says
March 6, 2018 at 7:28 amCan you use gelato or another thicker than cornstarch? If so do you have a suggestion? Thanks for all you do to help us all out.
Denise A. Drill says
March 23, 2018 at 5:53 amDo you know how to do a roux with flour and butter? A bechamel sauce? Look it up. Easy.
Terry Cluff says
November 25, 2017 at 11:06 amHi if you use chicken broth how much TIA
Tiffany says
October 14, 2017 at 6:08 pmHow long would this last in the refrigerator? Freezer?
Also, how much broth do I add? Is this in addition to the milk?
Thanks!
Jill says
October 15, 2017 at 12:55 amHi Tiffany. This recipe is a condensed soup, which you would use in place of a cream of soup. Amount of broth is up to you. I wouldn’t keep it in the fridge longer than a few days. Jill
Farmwifey says
September 16, 2017 at 2:11 pmI use this a lot because I have a son who can’t have dairy so I make this using dairy substitutes. Has anyone ever tried making a huge batch of this and canning it? Did it turn out ok?
Kristine says
September 6, 2017 at 3:42 pmDo you add one cup milk and one cup of broth to make the cream soup ?
Sharon says
July 28, 2017 at 11:43 amIf you want cream of mushroom you just add mushrooms
Sue Jackson says
May 13, 2017 at 5:39 amJill,
Sorry I forgot to ask–What kind of milk? We use 2%, is that okay?
Thanks,
Sue
Sue Jackson says
May 13, 2017 at 5:35 amYou say use a stainless steel pot–the only thing Stainless Steel I own is the insert for my Instant Pot. Can I use the pot that I already have?
Thanks,
Sue
Linda says
April 14, 2017 at 9:11 pmThis evening I made several jars each of Cream of Chicken (ohh la la..yum!!), Cream of Mushroom, Cream of Celery and Cream of Vegetables (and jarred chicken stock too). Your “cream of” recipe is so easy! I love it. I have also made your Instant Pot New York Cheesecake about ten times since getting my IP for Christmas four mos. ago. My husband loves your cheesecake recipe, and it makes a great gift!! Thank you for sharing all your wonderful recipes. I am a huge fan!!!
Jill says
April 16, 2017 at 2:58 amHi Linda~
I am so glad you are getting such great use from my recipes. Cheesecake sure does make a great gift! It is easy and people love to receive food. Thank you for the nice compliments. Jill
Linda Reale says
April 14, 2017 at 12:38 pmThank you for all the great recipes you share. I love them!!
How long can these “cream ofs” be refrigerated? Also, I would like to make a bunch of “cream ofs” and freeze them for future recipes. Can you tell me if they freeze well?
Thank you so much!!
Kathie Turpin says
January 28, 2017 at 6:05 pmI love your recipe for Pot Pie, and that you have included recipes for “cream of chicken soup” and dumplings!! Thank you! I received my Pro Pressure Cooker as a gift, and like a lot of ideas from “Eric”, but I am still learning! You were very helpful!!
Jill says
January 28, 2017 at 9:20 pmThank you, Kathie.
Jill
Sue Mignault says
January 12, 2017 at 3:29 pmIn your narrative where you say this is a basic recipe, you say to add a cup of broth to the recipe. Is the cup of broth in addition to this basic recipe? I find this bewildering.
Darlene says
March 2, 2017 at 8:52 amI have the same question. It is unclear whether the broth is in addition to or instead of the milk or if the basic recipe is the “condensed” version and then the broth makes the “prepared soup” version.
Marsha says
May 6, 2017 at 12:24 amI am confused by this too. I hope we get an answer soon!
Hydee says
January 5, 2017 at 9:27 pmHi Jill,
I’ll try this with an alternative molk, very excited to use it! Do you think it’s something I could can so it’s easily on hand? I’ve never canned before…
Ezzie says
July 20, 2016 at 2:08 amI do use milk nor creamed soups. But I think I’ll try this with a plain soy. Thank you!
Jill says
July 20, 2016 at 11:17 amHi Ezzie~
Plain soy will do just fine. Thank you for visiting!
Jill
Julie says
May 13, 2016 at 10:51 amI’m eating more of a low carb diet, but this appears to be a better/healthier option than the canned soup. Thanks, Jill!
Jill says
May 13, 2016 at 11:36 amHi Julie~
I try to make better, somewhat healthier dishes. I don’t so much go for lower calorie necessarily, but rather, homemade ingredients rather than premade. At least this way, you can use to use more or less fat, more or less sugar, etc., in the recipe. Thank you for your comment. 🙂
Jill
Kim says
April 30, 2016 at 8:28 pmI haven’t used can of anything soup for years but once in a while I kind of miss this type of recipe. Thanks, Jill. I will use this.