If you’ve ever started a recipe and realized you didn’t have a can of cream soup on hand, this is the fix.
This simple cream soup base is made from basic pantry ingredients and works just like the canned version in casseroles, sauces, and quick dinners—no can needed.
Once you have this base, you can turn it into cream of chicken, mushroom, celery, or tomato with just a few small changes, making it one of the most useful recipes to keep on hand.
Cream Soup Base (No Can Needed)
A simple homemade cream soup base made with pantry ingredients that works as a substitute for canned cream soups in casseroles, sauces, and quick dinners. No can needed.
Ingredients
Method
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook for 1–2 minutes, stirring constantly.
- Slowly whisk in the milk and broth.
- Continue cooking until thick and creamy, about 3–5 minutes.
- Add salt and pepper.
Notes
- This makes about the same amount as one can of condensed soup.
- Use this in any recipe that calls for a can of cream soup. It works well in casseroles, skillet meals, and baked dishes where you need a creamy base.
- If your recipe calls for a thicker consistency, let it cook a little longer or reduce the liquid slightly.
Looking for recipes that use this? Try it in one of my No Box Needed dinners, where simple pantry ingredients come together for easy, practical meals.
You can easily turn this base into different flavors depending on what you need:
- Cream of Chicken: Use chicken broth and add a pinch of poultry seasoning
- Cream of Mushroom: Sauté chopped mushrooms in the butter before adding flour
- Cream of Celery: Cook finely chopped celery in the butter first
- Cream of Tomato: Add tomato sauce or paste and adjust the liquid