How to Make Cream of Soup From Scratch
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Homemade “Cream of” Soup
Cream of anything soup is a staple in most homes. It makes the perfect base for casserole fillings and sauces. Think of cream of chicken soup in all kinds of chicken casseroles, cream of mushroom in green bean casserole, or cream of celery in a chicken and rice bake. Since 1934, Campbell’s has provided homemakers with the convenience of condensed cream of _____ soups in a can. Today, let me show you how i make it from scratch to keep bad ingredients out and bring all the flavor i can to my casseroles!
Update Section Title: Why Homemade Cream Soups Matter More Than Ever
In light of recent concerns surrounding processed canned foods and the way certain companies handle ingredients and public trust, more families are turning back to the kitchen and choosing simple, wholesome alternatives. When large brands face public criticism—whether for questionable food practices or unkind comments from executives—it reminds many of us that the best food is still the kind we make at home with ingredients we can pronounce. One saucepan, a little butter, and a handful of pantry staples can replace an entire shelf of cans.
A From-Scratch Base You Can Trust
This recipe has always been about taking back control of what your family eats. No fillers, no preservatives, and no surprise ingredients—just a rich, creamy base that works for any casserole, soup, or skillet meal. Cream of mushroom, chicken, celery, onion, broccoli… they all begin with the same easy master recipe. You can tailor the flavor, thickness, and salt level to your family’s needs, something no store-bought can ever match.
Cleaner Ingredients for Families Who Care
If you’ve been wanting to move away from processed foods—or you’re on a tight budget—this homemade version is a game-changer. It costs less than a dollar to make, uses ingredients most homes already have, and fits beautifully into a healthier lifestyle. Whether you’re feeding a big missionary family on the road in a fifth wheel or preparing weeknight meals in a cozy kitchen, this recipe gives you the freedom to cook confidently without relying on canned shortcuts.
A Perfect Replacement During Brand Controversies
Whenever mainstream food brands face a wave of backlash, many people realize they don’t actually need those products to begin with. This recipe is your reminder that homemade is almost always better—not only in flavor and nutrition, but also in values. Cooking from scratch is a small, everyday way to live simply, steward your resources, and nourish the people you love.
I have made this for years as the base for sauces and casseroles. But I never realized that I was making a “cream of” something. It’s just my intuitive process to get a thick, creamy recipes that’s bursting with flavor.
Growing up, mom always used condensed soups in certain recipes. These was cream of chicken for chicken casserole. Cream of mushroom for her special pot roast. Cream of mushroom for holiday casseroles. Now that I make mine from scratch, I still have a lot of fond childhood memories of making those recipes with mom.
Onions
No matter what you’re making, onions come first. Okay, maybe not in desserts or breads, but cut me some slack. In a savory dish, you better believe I’m starting out by dicing and sautéing some onions. If you really want to make this special, you can brown your butter first, then caramelize your onions. Or, you can make my caramelized onions ahead of time for convenience. Vidalia onions are my all time favorite, but any onion would work- red, yellow, or white.
Butter to Sautee In
If you can splurge on the kerrygold or Amish butter, do it. This recipe takes a good bit of butter because it needs equal parts butter and flour. The butter will soak up all of the flour to create a roux, which is the foundation of your condensed soup. If you have time, or want that extra nutty flavor profile, take the time to brown your butter first.
Flour as a thickener
To make the roux, you have to add flour. I use unbleached all purpose flour for this recipe. I usually buy the King Arthur brand. You can also get a great unbleached all purpose flour from Azure Standard. You can really use any flour you have on hand. Fresh milled flour will be a bit grainy and take longer to cook. White all purpose flour has basically no nutrition it in, but it will still do the job.
Half and Half
Once you’ve got your flavor and your roux covered, you’ll need some dairy. That’s what makes it a “cream of” whatever soup. You can use milk or heavy cream, but I like to go with half and half. It gives a good balance.
Herbs and Spices
Even though this recipe will already be packed with flavor from the brown butter and caramelized onions, you can elevate it even more with your herbs and spices. I like to add garlic powder, Redmond’s real salt, and black pepper. Sometimes I’ll add extra herbs depending on the use I have in mind. For example, around Thanksgiving, I’ll add in rubbed sage to complement the turkey and dressing. For casseroles, I’ll add in a tiny bit of thyme. For potato dishes, I’d add in some rosemary. Choose accordingly.
Ingredients to make How to Make Cream of Soup From Scratch
Variations and Add-ins
This “cream of something” condensed soup recipe is great for making different flavors based on what you need. You’ll use the exact same recipe, but add extra ingredients when you sauté your onions. You can add shredded chicken for cream of chicken soup. You can add mushrooms for a DIY cream of mushroom. If you need cream of celery, you guesses it- throw in some diced celery. You can even experiment with new flavors by adding in extra veggies and herbs.
Substitutions
To make different homemade cream of soups, you can sub out several items. Try making caramelized onions ahead of time. You can pressure can them or store them in the fridge. then replace your butter and onions with a jar of your premade onions.
You can also use almost any kind of flour. White flour will need a bit more butter and in my experience, needs to be cooked longer to get the raw flour tastes to go away. Fresh milled flours work great as well, you’ll just need to add a bit more flour. Expect it be slightly grainy, but packed with extra flavor and nutrients.
Sub out any herbs and spices you want to change the flavor profile of your homemade condensed cream of something soup. Some of our favorites herbs are sage, tarragon, marjoram, oregano, garlic powder, onion powder, and even some beef or chicken stock.
Swap out the dairy for whatever you have on hand. Milk, half and half, heavy cream, even buttermilk. Use up what you have!
Tips to help when you’re making your own pomade cream of anything soup
- Adjust your ingredients based on how you plan to use the condensed soup.
- Add cheese if you’ll be using it in a cheesy casserole. It will already be hot and get the cheese melted for you!
- Take your time- all of the low and slow cooking adds flavor
- Make this in bulk in a big soup pot or dutch oven. Especially around the holidays.
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How to store it
Scoop all of the condensed soup into a mason jar. Pick a size depending on how much you made. Tighten the lid and stick in the fridge. It should last for about 10 day in the fridge. I haven’t tried freezing it yet. According to canning safety guidelines, it’s t0o viscous to can.
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FAQs
Homemade Cream of Anything Condensed Soup
Ingredients
- 2 onions diced (or 8 oz caramelized onions)
- 1/3 Cup butter
- 1/3 Cup flour
- 1 1/3 cup half n half
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- assorted herbs
Instructions
- In a cast iron skillet, melt the butter. Use medium heat. For extra flavor, leave the butter on medium heat while stirring until the solids collect in little bits at the bottom and the butter is no longer foamy. This brown butter really brings out the nutty profile of the butter and will make your cream of condensed soup even more delicious.
- Now that your butter is browned or melted, add your diced onion into the skillet. Stir them occasionally so they don’t stick to the pan. Allow the onions to cook until translucent. I prefer to take the time to caramelize the onions, but that step is not necessary if you’re in a hurry.
- Once your onions are cooked to your liking, add in your flour and stir it until it’s fully absorbed by the butter. This roux will be very thick and stiff. If all of your flour doesn’t absorb, add a little bit of butter at a time until all of the flour is wet.
- Next, spread this roux onto the bottom of your skillet so it can cook the flour. Stir every now and then so it doesn’t burn. I usually cook this roux for 2-3 minutes.
- Finally, add in your milk a bit at a time. With each addition of milk, stir the milk in fully until he mixture is consistent throughout. Then you can add more milk. Remember, this recipe is meant to replace a condensed soup, so it should be very thick when you’re done.
- Scoop it up into a half pint jar or go ahead and use it in a recipe.
This was such a helpful guide for learning how to make cream of soup from scratch! I love that it uses simple pantry ingredients—flour, butter, milk, and broth—so I don’t have to rely on canned condensed soup anymore. I tried the base recipe for cream of chicken and it worked perfectly in my pot pie. Next, I’m planning to use it for cream of mushroom during the holidays here in Georgia, since we always make a big family casserole for Thanksgiving. Having a homemade version that’s flavorful and fresh makes such a difference, and I’m so glad to have this as my go-to recipe!
It’s actually easier than I expected. I’ll never buy a can of condensed soup again!