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.

Cup of corn chowder with cheese and bacon on it.
Filter: All Articles Sort: Relevance

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

CommentMoreRead More...Was this helpful?Helpful? Yes

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

Approximate Time: 5 minutes

Yield: equals 1 can of soup


  • 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.

Source: Found this in a recipe file

CommentMoreRead More...Was this helpful?Helpful? Yes

We use this one at home and when in the RV.

Creamy Soup Base

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. Makes 3 cups of dry mix.


  • 2 cups nonfat dry milk
  • 3/4 cup cornstarch
  • 1/4 cup instant chicken bouillon
  • 1 Tbsp. dried onion flakes
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 1/4 tsp. black pepper
Five minutes to prepare dry mix


Be sure all equipment and ingredients are dry. Combine all ingredients in a mixing bowl and mix well. Store in an airtight container in the refrigerator.

California Medley Cheese Soup


  • 1 1/2 cups frozen chopped broccoli, cauliflower and carrots
  • 3 cups boiling water
  • 1 cup dry creamy soup base mix
  • 3/4 cup cold water
  • 3/4 cup grated cheese


Add frozen chopped vegetables to 3 cups boiling water and cook slightly. Mix dry creamy soup base mix with cold water in small bowl. Add cold soup mix to boiling water when vegetables are crispy and tender. Add 2 tablespoons of grated cheese just before serving. Cover and refrigerate leftovers within two hours.

Yields 7 1/2 cups

Chicken or Turkey Broccoli Casserole


  • 1 lb. fresh, or one 10-ounce package frozen broccoli
  • 1 cup cooked chicken or turkey (can use canned chicken if your cooking time is limited)
  • 1/3 cup dry creamy soup base mix with 1 1/4 cup water stirred in
  • 1 cup shredded low-fat cheddar cheese
  • Cooked pasta, brown or white rice, or noodles.


Wash and cook broccoli until crispy tender. Dice cooked chicken or turkey. Cover bottom of casserole dish with cooked broccoli. Cover broccoli with poultry, and soup and water mixture. Sprinkle with grated cheese. Bake at 350 degrees F for 20 to 30 minutes or microwave for 15 minutes, turning once.

Serve over cooked pasta, rice or noodles. Cover and refrigerate leftovers within two hours.

Serves four

Source: MO extension center

By Mom-from-missouri from NW Missouri

CommentMoreRead More...Was this helpful?Helpful? Yes

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

AnswerWas this helpful?Helpful? Yes

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!


ReplyWas this helpful?Helpful? Yes
Read More Answers...

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

CommentMoreRead More...Was this helpful?Helpful? Yes
Food and Recipes Recipes Soups Cream OfSeptember 7, 2011
More to Explore
ThriftyFun on Facebook
ThriftyFun on Pinterest
Enter a Contest
Free Newsletters
Ask a Question
Share a Post
Related Guides
Chili Soup
Chili Soup Recipes
A bowl of cream soup.
Healthy Substitutes for Cream of Mushroom Soup
Bowl of cream of tomato soup garnished with chives.
Freezing Tomato Soup
broth based mushroom soup
Mushroom Soup Recipes
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on May 19, 2016 at 4:00:28 PM on in 922 msecs. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
To Top
Loading Something Awesome!