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Home / Recipes / Beef / Cream of Anything Soup Recipe

Cream of Anything Soup Recipe

April 30, 2016 By Jill Selkowitz / 36 Comments Updated September 22, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

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

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

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
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
  • Porcelain & Bamboo Salt Box with Spoon
  • Stainless Steel 3 Quart Saucepan

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Whisk together Gravy Ingredients

Condensed “Cream of Anything” Soup Recipe

4 from 8 votes
Print Pin SaveSaved! Rate
Course: Condiment
Cuisine: American
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 8 servings
Calories: 129kcal
Author: Jill Selkowitz

Ingredients

  • 1 cup Cream or 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

Use in recipes to replace one can of condensed cream of soup.

Nutrition

Nutrition Facts
Condensed “Cream of Anything” Soup Recipe
Amount Per Serving (0 g)
Calories 129 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 46mg15%
Sodium 178mg8%
Potassium 22mg1%
Carbohydrates 3g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 503IU10%
Vitamin C 1mg1%
Calcium 19mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Condensed Cream of Anything Soup Recipe!

Images of the pots with cream of anything soup in them

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April 30, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Elaine says

    March 24, 2020 at 10:31 am

    Do you have a recipe for cream of celery? I’m thinking to sub celery salt for the regular salt, and then add some additional celery seed (or chopped celery?) Thank you for this recipe and your help!

    Reply
    • Jill Selkowitz says

      March 24, 2020 at 2:53 pm

      Hi Elaine, just add celery. Take a look at my tuna noodle casserole as it explains the celery in more detail. Jill

      Reply
  2. Connie says

    September 12, 2019 at 10:36 am

    Thank you for this recipe, it looks and tastes just like the canned stuff!

    Reply
  3. Kay says

    July 20, 2019 at 7:05 pm

    I’m confused as there are zero carbs??? How can that be with milk and cornstarch?? I hope this is true.

    Reply
    • Dani Lewis says

      July 23, 2019 at 11:08 am

      5 stars
      Love this recipe so much. It comes out perfect every time.

      Reply
  4. Boone says

    July 6, 2019 at 11:47 am

    5 stars
    The recipe says in makes 10 servings but it only made enough for about one person to eat. Maybe enough for 2 small children.

    Reply
  5. Margie says

    April 30, 2019 at 11:37 am

    Love 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…

    Reply
  6. Angela says

    March 12, 2019 at 4:41 pm

    5 stars
    This 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.

    Reply
    • Jill says

      March 12, 2019 at 9:47 pm

      Thanks, Angela. Jill

      Reply
  7. Janet A Booker says

    October 18, 2018 at 6:04 am

    This soup recipe is fantastic!

    Reply
  8. Patricia Lepak says

    March 17, 2018 at 2:35 pm

    2 stars
    Thanks 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.

    Reply
  9. Jan says

    March 16, 2018 at 8:29 am

    For 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.

    Reply
  10. Laurie says

    March 6, 2018 at 7:28 am

    Can 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.

    Reply
    • Denise A. Drill says

      March 23, 2018 at 5:53 am

      Do you know how to do a roux with flour and butter? A bechamel sauce? Look it up. Easy.

      Reply
  11. Terry Cluff says

    November 25, 2017 at 11:06 am

    Hi if you use chicken broth how much TIA

    Reply
  12. Tiffany says

    October 14, 2017 at 6:08 pm

    How long would this last in the refrigerator? Freezer?
    Also, how much broth do I add? Is this in addition to the milk?
    Thanks!

    Reply
    • Jill says

      October 15, 2017 at 12:55 am

      Hi 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

      Reply
  13. Farmwifey says

    September 16, 2017 at 2:11 pm

    I 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?

    Reply
  14. Kristine says

    September 6, 2017 at 3:42 pm

    Do you add one cup milk and one cup of broth to make the cream soup ?

    Reply
  15. Sharon says

    July 28, 2017 at 11:43 am

    If you want cream of mushroom you just add mushrooms

    Reply
  16. Sue Jackson says

    May 13, 2017 at 5:39 am

    Jill,
    Sorry I forgot to ask–What kind of milk? We use 2%, is that okay?
    Thanks,
    Sue

    Reply
  17. Sue Jackson says

    May 13, 2017 at 5:35 am

    You 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

    Reply
  18. Linda says

    April 14, 2017 at 9:11 pm

    5 stars
    This 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!!!

    Reply
    • Jill says

      April 16, 2017 at 2:58 am

      Hi 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

      Reply
  19. Linda Reale says

    April 14, 2017 at 12:38 pm

    5 stars
    Thank 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!!

    Reply
  20. Kathie Turpin says

    January 28, 2017 at 6:05 pm

    I 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!!

    Reply
    • Jill says

      January 28, 2017 at 9:20 pm

      Thank you, Kathie.

      Jill

      Reply
  21. Sue Mignault says

    January 12, 2017 at 3:29 pm

    In 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.

    Reply
    • Darlene says

      March 2, 2017 at 8:52 am

      I 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.

      Reply
    • Marsha says

      May 6, 2017 at 12:24 am

      I am confused by this too. I hope we get an answer soon!

      Reply
  22. Hydee says

    January 5, 2017 at 9:27 pm

    Hi 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…

    Reply
  23. Ezzie says

    July 20, 2016 at 2:08 am

    4 stars
    I do use milk nor creamed soups. But I think I’ll try this with a plain soy. Thank you!

    Reply
    • Jill says

      July 20, 2016 at 11:17 am

      Hi Ezzie~

      Plain soy will do just fine. Thank you for visiting!

      Jill

      Reply
  24. Julie says

    May 13, 2016 at 10:51 am

    I’m eating more of a low carb diet, but this appears to be a better/healthier option than the canned soup. Thanks, Jill!

    Reply
    • Jill says

      May 13, 2016 at 11:36 am

      Hi 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

      Reply
  25. Kim says

    April 30, 2016 at 8:28 pm

    I 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.

    Reply

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