Campbell’s best-selling “cream of” soups are cream of chicken, mushroom, potato, celery, onion, and bacon soups. I confess that I would use these cans of glue masquerading as soup until I learned how easy it is to make them from scratch. These are my best one-pot cream-of-soup recipes, so you can ditch the can and elevate your recipes with minimal effort!
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Why I Love Cream of Soup Recipes
Condensed soups are so convenient for whipping up a fast bowl of soup or as a secret ingredient to your signature recipes.
But, after I had a health scare, I started paying closer attention to ingredient labels, and I was not impressed with the ingredients found in store-bought condensed cream of chicken soup recipes. There had to be a better way.
After playing with a few pantry staples, I was amazed at how simple it was to make some healthy ingredient swaps to replicate condensed soups. As an added bonus, the real-food homemade version actually tasted way better!
Check out these homemade condensed cream-of-anything soups. I promise you’ll never buy the canned counterparts again.
My Favorite Cream of Soup Recipes
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Cream of Chicken Soup
This homemade cream of chicken soup recipe began my cream of soup journey, inspiring me to try more variations. Made with wholesome ingredients, including real chicken, butter, homemade chicken stock, and cream, it’s the ultimate comfort food.
Cream of chicken soup is so versatile. You can use it in a variety of dishes such as chicken and rice casserole, chicken noodle bakes, this healthy chicken broccoli casserole, and as a sauce for chicken alfredo pizza.
Cream of Mushroom Soup
Enjoy the health benefits of mushrooms and try this from-scratch cream of mushroom soup recipe. It uses fresh mushrooms to bring out a depth of flavor you have never before experienced in a cream of mushroom soup.
I most commonly use this recipe in my completely from-scratch green bean casserole recipe, but it is also great served with a piece of crusty bread to dip in it and a garnish of grated parmesan or cheddar cheese.
Cream of Onion Soup
This homemade cream of onion soup recipe includes instructions to also make a cream of garlic or French onion soup variation, so not only can you replace canned condensed soups, but you never have to buy a dry onion soup mix again. You’re welcome!
This recipe also uses homemade chicken broth in the soup base, which further enhances the rich onion flavor.
Cream of Potato Soup
Potatoes were an inexpensive staple food during the Great Depression and are still a frugal way to stock your larder. Whether you grow your own potatoes or purchase them from the store, this cream of potato soup recipe will soon become a favorite.
Because it uses leftover baked, boiled, or roasted potatoes, this soup comes together in a matter of minutes. As a bonus, several customization suggestions are included to keep this recipe from getting tired.
Cream of Celery Soup
Just like potatoes, celery stores well and is as nutritious as it is frugal. It complements a variety of flavors, making it a perfect addition to my “cream of” soup lineup.
This cream of celery soup recipe is extremely versatile. You can make the basic recipe and serve it as is, use it as a substitution for any of the other soups listed above, or customize it using the multiple suggestions listed in the recipe.
Cream of Bacon Soup
Bacon makes everything better, am I right? If you don’t have the ingredients to whip up cream of mushroom or cream of chicken soup, this cream of bacon soup recipe comes to the rescue. You can use it for any of the applications suggested for these other soups.
Additionally, cream of bacon soup makes a great side for a variety of dishes. Instead of homemade tomato soup, serve cream of bacon soup with your grilled cheese, and check out other serving suggestions listed in the recipe.
Gluten-Free Cream of Anything Soup
If you are gluten-free, don’t worry. I’ve developed a gluten-free cream-of-anything soup just for you! I understand the frustration with allergy-friendly foods containing all kinds of artificial ingredients in an attempt to mimic original recipes.
This recipe still uses real food ingredients and can be customized to make variations with cream of chicken, cream of mushroom, cream of celery, cream of onion, and cream of garlic. Plus, if you have a dairy allergy, I’ve got you covered in this recipe, too!
More From-Scratch Replacements
Are you ready to learn more easy ways to ditch processed foods and replace them with delicious from-scratch recipes? Click here to order your copy of my book, Home and Hand Made. By following that link, you can snag some limited-time bonuses and check out what others have to say!
FAQ’s
What are the benefits of using homemade cream of soup recipes?
Homemade cream-of-soup recipes can make your dishes taste far better than store-bought condensed soups. They use fresh ingredients and avoid preservatives, GMOs, and artificial ingredients found in store-bought mixes.
How can I use homemade cream of soup in my cooking?
You can use homemade cream of soup in many dishes, like casseroles and pot roast to add a creamy texture and nutrients to your meals.
What are the essential ingredients for a perfect cream of soup recipe?
Key ingredients include butter, milk, flour, and chicken stock. Additional ingredients can be used to customize the flavors.
What makes a classic cream of mushroom soup recipe?
A classic recipe uses fresh mushrooms. Cooking them over medium heat is crucial for releasing the delicious mushroom flavor.
How can I make a homemade condensed cream of chicken soup?
Follow the link in this post to find the perfect homemade condensed cream of chicken soup recipe.
I have a question about the instructions for your chili seasoning recipe in your Handmade book. You say to use 1/4 cup in a pot of chili, then say you use the whole recipe in a 4.5 qt slow cooker. The whole recipe is almost 5 quarter cups, though. I end up using about a half cup in my 6 qt instant pot. What amount do you actually use, or how big a pot of chili are you saying a 1/4 cup is sufficient for?
It really depends on taste, you can use as much or as little as you like to get what your desired taste it. I honestly just add until I like the flavor.