These Homemade Condensed Cream Of Soup Substitute Recipes are easy to make alternatives for traditional canned soups. Gluten-free, Keto, and vegetarian versions included.
Y'all, you will not believe how long I have been wanting to post this recipe!
You know that my story goes back to my Mom, and her lack of cooking ability as well as the fact that it was the time when TV dinners we uber popular, boxed meals, and the dreaded condensed cream of _________ soup that appeared in every casserole known to mankind.
But, as a kid, I LOVED them. I would make a can of the cream of mushroom soup, with crackers, and that was a meal.
My Mom even put a can of cream of mushroom soup in our mac and cheese (blue box of course) 😖 Now that idea just makes me shudder!
You know that my story goes back to my Mom, and her lack of cooking ability as well as the fact that it was the time when TV dinners we uber popular, boxed meals, and the dreaded condensed cream of _________ soup that appeared in every casserole known to mankind.
But, as a kid, I LOVED them. I would make a can of the cream of mushroom soup, with crackers, and that was a meal.
My Mom even put a can of cream of mushroom soup in our mac and cheese (blue box of course) 😖 Now that idea just makes me shudder!
But, what are you supposed to do when a recipe you love calls for a can of it?
Nobody wants to take a bunch more time working on a homemade sauce right?
I mean that is why we are using a can to begin with. We want tasty, but don't have a ton of time to spend over the stove.
Plus, the soup also adds a creaminess and thickens up the gravy or sauce that you need for those recipes.
And, if we are trying to cut out processed foods, and/or sodium, canned soups just end up gathering dust in our pantry.
So that means those favorite recipes are filed away under things we used to make.
Or so we thought.
Through the years of this "cleaned up" eating journey of mine I have tried to figure out how to create the perfect condensed soup substitute.
One that you, or I, could just dump and go like the original version, and I can tell you that I have come up with sauces that tasted good but didn't fit the bill of really being exactly like the can of soup those recipes call for.
The main example I was working with?
The holiday classic, Green Bean Casserole.
My grandmother would dump a can of green beans and a can of cream of mushroom soup together, top with french fried onion rings, and TADA - casserole!
That was the dish that I tested.
So, when I finally nailed it down, you know I did the happy foodie dance all over my kitchen!
Hawk joined in.
It was a mushroom soup dance party!!
I am pretty damn excited to share this recipe with you!!
I have variations for cream of chicken, and cream of celery too.
But you could do cream of onion by adding some sauteed onions, or cream of garlic, the skies the limit.
A HUGE plus to the whole dealio?
Regular cream of mushroom soup contains;
- 259 calories
- 17.96 grams of fat
- 4.91 grams of protein
- 1967 mgs of sodium
This version contains;
- 238 calories
- 13.1 grams of fat
- 9.8 grams of protein
- 235.2 mgs of sodium
So get into the kitchen, whip up some healthy cream O' whatever soup.
Then do the happy foodie dance.
If you need a dance partner, Hawk follows really well!! 😂
MORE AMAZING SOUP RECIPES
Creamy Tomato Soup (Dairy Free, Gluten Free, Vegan)
Low-Carb Lemon Chicken Noodle Soup
Creamy Chipotle Pumpkin Soup

Condensed Cream Of Soup Substitute Recipe (Keto Version Included)
Yield: 1/2 pint
prep time: 5 Mcook time: 5 Mtotal time: 10 M
Ditch those canned soups and give these easy to make Condensed Cream of Soup Substitute Recipes a whirl!
ingredients:
- 1 tablespoon butter (for keto use grass-fed butter. I use Kerrygold)
- 3 tablespoons all-purpose flour (for keto use 1/2 teaspoon to 1 teaspoon xanthum gum)
- 1/2 cup stock, chicken or vegetable (for keto I use bone broth)
- 1/2 cup milk (for Keto use heavy whipping cream)
- Redmond's real sea salt, to taste
- Fresh cracked black pepper, to taste
For Cream of Mushroom
- 2 medium brown (cremini) mushrooms, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
For Cream of Celery
- 1 stalk celery, finely diced
- 1/2 teaspoon onion powder
For Cream of Chicken
- 1 teaspoon poultry seasoning
- 1/4 cup cooked chicken, finely diced
instructions:
How to cook Condensed Cream Of Soup Substitute Recipe (Keto Version Included)
- Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes, then whisk in the stock and milk until well blended. (for keto add the bone broth and heavy cream to melted butter, then sift 1/2 teaspoon of xanthan gum, whisking constantly and bring to a simmer).
- Continue whisking constantly until sauce thickens and begins to bubble (for keto, add additional xanthan gum if a thicker consistency is desired).
- Season with salt and pepper.
- Remove from heat.
For Cream of Mushroom
- Add the mushrooms with the butter and saute until the mushrooms soften about 5 minutes.
- Add the garlic powder, onion powder, and Worcestershire sauce and continue with the recipe.
For Cream of Celery
- Add the celery with the butter and saute until soft, then add the onion powder and continue with the recipe.
For Cream of Chicken
- Add the 1/4 cup finely diced cooked chicken with the butter and cook to warm the chicken.
- Add 1 teaspoon poultry seasoning and continue with the recipe.
NOTES:
The nutritional info provided is for the keto version of this recipe and is for the entire 1/2 pint.
Calories
526.86
526.86
Fat (grams)
54.59
54.59
Sat. Fat (grams)
34.71
34.71
Carbs (grams)
3.54
3.54
Fiber (grams)
0.00
0.00
Net carbs
3.54
3.54
Sugar (grams)
3.75
3.75
Protein (grams)
8.18
8.18
Sodium (milligrams)
366.51
366.51
Cholesterol (grams)
166.24
166.24
Nutritional information is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized.
Net carbs are the total carbs minus fiber.
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You always give us amazing recipe, thanks a lot
ReplyDeleteWOW thanks so much I am so glad you enjoy them!
DeleteOh yum, I've never tried to make my own cream soups. I really should, I'm sure they taste SO much better.
ReplyDeleteYes! They are super easy, taste better, and are SO much better for you!!
DeleteThis looks great never thought of making own but sure does save when it comes to buying it in stores. Great to know how make this.
ReplyDeleteI've never tried to make my own cream soups. This sounds like very easy to make. I will definitely try this soon.
ReplyDeleteIt is super easy and so much better for you!
DeleteI love this! I never thought of making my own, I absolutely dislike the packaged ones.
ReplyDeleteWe always buy the powder, ugh. It will be so nice to try this recipe, a healthier and yummier version!
ReplyDeleteThis is so lovely and definitely a great idea! It's awesome especially since it makes cooking easier for all of us. I really appreciate the recipe as well.
ReplyDeleteThanks Alison!
DeleteThese look great and I bet they so delicious. I will try out you recipes. Great job.
ReplyDeleteWhoa! Thats my kinda thing. It looks so yummy and healthier. Will try it out.
ReplyDeleteI would definitely love to try out these recipes. I love anything that is soup or tastes like soup. My daughter and I would have fun making it.
ReplyDeleteThis looks super cool! I love "soupy" things and soup itself. I have to try this, thanks for sharing.
ReplyDeleteI like the idea of making your own condensed soup! I would love to try making a vegan version of condensed cream of mushroom using this DIY method.
ReplyDeleteYes, you could use vegetable stock and possibly a rice milk? You could even use all vegetable stock, it just wouldn't be as creamy.
DeleteOh I have to check this out. It sounds yummy.
ReplyDeleteI definitely will be trying this. Have you tried freezing or pressure canning this recipe? I’d love to just have it on hand in the pantry or freezer.
ReplyDeleteNo, with the dairy I am not sure that either of those are options.
Deletedid you try freezing it?
DeleteNo, I have not tried freezing this soup.
DeleteYield shows 1 Pint, but the liquid ingredients for the cream of chicken are only 1 cup. Am I missing an ingredient by chance?
ReplyDeleteI am sorry, it should have read 1/2 pint. A can of the condensed soup is 10.5 ounces. This recipe will easily replace that. They are packed pretty full.
DeleteOMG! I just made the cream of chicken and it is amazing! I’m of course mixing it into a crockpot recipe, but I could eat it by itself!!! (Which I would NEVER do with a canned version...blech 😝) thanks for your recipes and I’m so glad I was too lazy to dress and drive to the store!!!
ReplyDeleteYay!! So glad you like it.
DeleteCould I use cornstarch instead of flour or xanthum gum for keto?
ReplyDeleteNo, 1 1/2 tablespoons of cornstarch (what you would need to sub for the flour) contains 10.5 grams of carbs VS less than 2 grams for a teaspoon of xanthan gum.
DeleteOh wow, THANK YOU! Just stumbled on your site and this recipe and I feel like doing a happy dance already. This is exactly what I need, and it looks so simple and easy, with wholesome ingredients. I have a chicken casserole recipe that I adore, but it calls for cream of celery soup. Now that I'm doing keto, that's definitely out. But thanks to you, I can whip this soup up the day before and finally enjoy my favorite meal again. Can't wait to try the broccoli cheese soup too!
ReplyDeleteYay! I am so glad you found me! Yes, I am so happy I can indulge in my old favorites again too! The cream of mushroom soup makes for some delicious pork chops too!
DeleteIf using xanthan gum do you treat it the same as flour? Whisk in with butter?
ReplyDeleteYes, whisk it in and then continue on with the next step.
DeleteCan I substitute either almond flour or coconut flour for the xanthan gum?
ReplyDeleteI have never used either so I am not sure how to advise. If you use them it will add carbs. I will have to give it a try next time to see how it works.
DeleteThank you! I can't wait to try making this to use in casseroles. I'm thinking that I can substitute riced cauliflower for rice to create low carb casseroles
ReplyDeleteAbsolutely!
DeleteI'd like to make a larger batch, could this be frozen to use later?
ReplyDeleteI have not frozen it since we eat it about as fast as I make it! I have made 3 batches just this week!! I found this info on the net for you "Although creamed soups sometimes separate when you defrost and reheat them due to the cream base, it can be remedied with careful blending". If you do freeze it I would love to hear how it works for you!
DeleteI would like to know about canning this. Is it possible to can when using xantham gum?
ReplyDeleteI am not sure of any issues that xanthan gum would present. However, I have been told that canning dairy is not suggested. Have you canned dairy in the past?
DeleteI have and only use a pressure cooker. Was also thinking of switching to coconut cream to omit the dairy. This could be such a game changer for my family!
Delete