DIY Cream Soups Substitutions

Forget to grab a can of cream of whatever soup?  No problem!  Cream-based soup substitutes are a breeze to whip up and a whole lot tastier.

Cream-based soups are basically just a Bechamel sauce with a bit of flavoring. Making them yourself might take a little extra effort but you never have to wonder "just what exactly is in this stuff?" or hear that slurp as they ooze out of the can.


Cream Soup Substitutes


Cream of Chicken Soup

2 tbsp butter

2 tbsp flour

1 ½ cup milk

1-2 tsp chicken bouillon (1-2 cubes)



Cream of Celery Soup

2 tbsp butter

1 tbsp dehydrated celery or ¼ cup fresh celery, finely diced

2 tbsp flour

1 ½ cups milk

S&P, to taste



Cream of Mushroom Soup

2 tbsp butter

¼ cup mushrooms, finely diced (optional)

2 tbsp flour

1 ½ cups milk

1-2 tsp beef bouillon (1-2 cubes)

1 tsp Worcestershire sauce

½ tsp black pepper

Salt, to taste




Garlic Variation: Add ½ tsp minced garlic to the melted butter and let cook a little before adding the flour.


Melt butter in a small saucepan over medium heat. (If needed, add any vegetables at this point and cook until softened, 2-3 minutes.) When melted, whisk in flour to make a roux. Cook the roux for 2-3 minutes to cook the flour. Add in milk, salt, and pepper (and any other seasonings) and whisk until smooth. Continue to cook and stir until the mixture thickens and comes to a boil. Boil for about 2 minutes before removing from heat. Can be used immediately or allowed to cool before adding to a recipe. Store in the refrigerator in a covered container for up to 1 week.