Cream Soup Base Recipes

Many recipes call for a can of cream soup, but this can add unwanted fat and salt to the finished dish. This base is easily made at home. This page contains cream soup base recipes.


February 14, 2012 Flag
11 found this helpful
This is a base to make your own cream soups. As you know, they can get very expensive and are used in so many casseroles, etc so this is a money saver.


  • 2 cups powdered nonfat milk
  • 3/4 cup cornstarch
  • 1/4 cup instant vegetable bouillon
  • 2 Tbsp. dried onion flakes
  • 1 tsp. dry basil leaves
  • 1 tsp dried thyme leaves
  • 1/2 tsp. black ground pepper.


Store basic recipe in air tight container.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1-1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup.


  • Mushroom soup: Add 1/2 cup finely chopped mushrooms
  • Celery soup: Add 1/2 cup minced celery, cooked.
  • Broccoli soup: Add 1 cup chopped broccoli, cooked.
  • Asparagus soup: Add 1 cup chopped asparagus, cooked.
  • Servings: 9
    Prep Time: 10 Minutes
    Cooking Time: 5 Minutes

    Source: This is from Mary Hunt's column.

    By Elaine from Belle Plaine, IA

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February 17, 20120 found this helpful

Wow, thank you! This is a really great idea. It will be healthier than anything you can buy in the store, and cheaper. I am definitely making this, and passing the recipe along. I wish I could vote twice for it.

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July 8, 2014 Flag

Canned soups are not good for the blood pressure so I make my own. It is cheaper and better.


Total Time: 5 minutes

Yield: equals 1 can of soup

Source: Found this in a recipe file


  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup low-fat milk
  • Sea salt and pepper to taste


  1. Melt butter over medium-low heat.
  2. Stir in flour, stirring until smooth and bubbly. Remove from heat.
  3. Add broth and milk, a little at a time, keeping stirring until smooth.
  4. Return to heat. Bring sauce to a slow boil.
  5. Cook, stirring constantly, until it thickens.
  6. Taste and add salt and pepper, as needed
  7. Use in recipes in place of canned cream soups.

Add herbs and or seasonings, as desired. You can add vegetable broth, sauteed chopped celery, celery seed, sauteed chopped mushrooms, whatever you want.

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July 13, 20140 found this helpful

Thanks for posting this! I resist using all those recipes that call for canned cream soups because the commercial soups are so full of sodium, and meant to look for a recipe for a cream soup base I could make myself. You just saved me the search!

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Anonymous Flag
July 13, 20140 found this helpful

My pleasure! I also have the sodium bad thing, I am really surprised that doctors give you a list of what not to eat, but never had to make your own!

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May 12, 2009 Flag

We use this one at home and when in the RV. This easy-to-make soup base will keep in your refrigerator. Then, simply use it as the creamy soup base mix in both of the recipes below for a quick and healthy weeknight meal.

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December 8, 2005 Flag
0 found this helpful

A can of cream of chicken soup blended with 6 cups water, makes a good base for chicken or turkey soup, with rice or noodles. Also quick and easy for dumplings!

By Lorac456 from Searcy, AR

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December 9, 20050 found this helpful

Thats sounds good and easy. Do you know of what i can use as a base for beef soups? something as simple as the chicken base.

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September 1, 2000 Flag
0 found this helpful

Does anyone have a recipe for cream soup base? I used to have one that I made up, similar to white sauce with a few more ingredients, then I could add any meat or vegetable to it.

By Lisa

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December 1, 20000 found this helpful

We sent Lisa this recipe we had in the archives. If anyone has another recipe that is good for a cream soup base, please send it in. If a question has been answered before we do our best to send you the answers or point you to where it is located on the website:

This was originally published in the Tightwad Gazette.

* 2 cups dry milk

* 1 1/4 cups corn starch (or 2 1/2 cups flour)

* 1/4 cup chicken bouillon powder

* 2 tbs. dried onion flakes

* 1/2 tsp. pepper

* 1 tsp. thyme (optional)

* 1 tsp. basil (optional)

And, when actually making the soup, whatever fresh/frozen/canned veggie wanted (celery, potato, mushroom, etc.)

Mix all the dry ingredients and store in an airtight container. If the mix is made with cornstarch, add 1/3 cup mix to 1 1/4 cups water. If made with flour, add 1/2 cup mix to 1 1/4 cups water. This is the consistency to use for a casserole. If it is for soup, double the water.

Tracy in Watauga, TX

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December 1, 20000 found this helpful

Try a "cream" soup base without the cream or the flour. I make a "Creamy" Zucchini Soup with Chicken that uses zucchini cooked in chicken broth then pureed in the blender and added to the soup pot. Delicious!


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