We really enjoy cooking with “cream of” soups. Nothing like a good casserole or comfort food, and we can’t always find a deal (or want to leave the house) to pick some up. What do we do instead? We make our own and save money in the process! Bonus: it’s homemade so you know exactly what you’re getting.

I don’t mind saying that my recipes are better than the canned stuff you get in the store and all of these “cream of” soups freeze well as well! YES! That, my friends, is an awesome bonus!

Homemade “Cream of” Soups (Chicken, Celery, Mushroom)

See each respective recipe below for directions. You are sure to love each.

Cream of Chicken:

2 3/4 C Milk
3 C Chicken Broth
1 1/2 C Flour
3 tsp minced garlic
1 tsp Italian seasoning
1 tsp McCormick Montreal Chicken (here’s another recipe using this spice blend)
1 tsp chicken season/chicken bouillon OR just steal one of the chicken packets from the ramen noodles and use 1 tsp of that 😉

Bring broth to a boil. Meanwhile whisk the flour and milk. Once broth is boiling add in the milk mixture. Be sure to whisk quickly. Continue whisking until it has thickened to the consistency of yogurt (about 6-8 mins). It will continue to thicken as it cools.

Add in spices and garlic and mix. Remove from heat and allow to cool… about 1 hour. Pour into containers to store in fridge or freezer. It will make roughly 4 portions. About 12 oz each.

Cream of Celery:

2 3/4 C Milk
3 C chicken Broth
1 1/2 C Flour
3 tsp garlic
1 tsp onion powder/flakes
1 tsp Italian seasoning
2 C minced celery (roughly 5 stalks, for a stronger celery flavor, chop up the leaves too)
1/2 C minced onion
olive oil/butter
salt/pepper to taste

Heat a pot with butter/olive oil. Saute the onion and celery. Scoop the celery into a bowl to cool. Using the same pot bring broth to a boil. Meanwhile whisk the flour and milk.

Once the broth is boiling, add in the milk mixture. Continue whisking until it thickens. After about 8 mins, remove from heat and add in spices and garlic. Take about HALF the celery/onion mixture and put in a blender and blend until smooth. I use the Magic Bullet.

Add in the mashed and sauteed celery into the “cream of” base that is cooling. Once cooled, pour into containers to store in fridge or freezer. It will make roughly 4 portions. About 12 oz each.

Cream of Mushroom:

2 3/4 C Milk
3 C Beef broth (for mild mushroom flavor use Chicken broth)
1 1/2 C Flour
3 tsp Minced Garlic
3 tsp Italian seasoning
16 oz Sliced Mushrooms (2 pkgs)
1/2 C diced onion

Heat a pot with butter/olive oil. Roughly chop up the sliced mushrooms. Saute the onion and mushroom. Scoop the mushrooms into a bowl to cool. Using the same pot bring broth to a boil. Meanwhile whisk the flour and milk.

Once the broth is boiling, add in the milk mixture. Continue whisking until it thickens. After about 8 mins, remove from heat and add in spices and garlic. Take about HALF the mushroom/onion mixture and put in a blender and blend until smooth. Again, I use the Magic Bullet.

Add in the mashed and sauteed mushroom into the “cream of” base that is cooling. Once cooled, pour into containers to store in fridge or freezer. It will make roughly 4 portions. About 12 oz each.

How long they last and how to store them

For storing my soups, I like using Ziploc bags (sandwich size) because they freeze flat and store easily. Lay them flat to freeze and then throw them wherever in your freezer is convenient and wherever space is available.

Soup will keep in fridge for about a week and in the freezer for about 6 months. Never buy store bought “cream of” soups again!

Comments

Donna Powers says
November 20, 2018 at 10:52 am

Do you use homemade chicken broth and beef broth? May I confirm that you use Whole milk, because using a non fat milk would hinder the soups ability to thicken with less fat content?

Ally says
September 5, 2018 at 12:30 pm

How long does this last in the fridge and freezer?

- Ally says
  September 5, 2018 at 12:31 pm
  
  Nevermind. Of course I see it after I post.
  
- Heart Hook Home says
  September 5, 2018 at 9:22 pm
  
  Hi Ally! Soup will keep in fridge for about a week and in the freezer for about 6 months.
  
Fran says
July 30, 2018 at 10:34 pm

I’m allergic to dairy can I use soy or nut milk instead? Can it still be stored in the freezer if I do sub out the dairy?

Wendy says
April 3, 2018 at 5:17 am

I noticed that you reference adding half of the vegetable/ spice mixture to your mixer, but you never say anything about the other half. I'm guessing your magic bullet is too small for the all of it at one time? I'm just checking because it was confusing. I wasn't sure if you then add in both halves to the rest or just the one half. I'm assuming that's what you meant, but just wanted to check to be sure. Thanks!

- Heart Hook Home says
  April 3, 2018 at 9:16 am
  
  Hi Wendy! You will only blend half of the vegetable mixture...then you will mix that blended half and the sauteed (unblended) half into your "cream of" base. Hope that helps!
  
Kendra says
March 17, 2018 at 8:58 am

How much oil or butter?

Amanda G says
February 8, 2018 at 11:21 am

I’m excited to try this. As long as I can remember, anytime I ate something that had cream of soup in it I got really really sick. Hoping the homemade will sit well with me thank you!

Amber says
December 4, 2017 at 12:42 am

I like the idea of these and have been wanting to start making my own for a while. My main reasoning for going to the trouble though is to get away from anything processed. The celery and mushroom recipes seem great in that respect but I'm wondering if the chicken soup would be tasteless without the bouillon and premade seasonings.

Amanda says
November 30, 2017 at 8:15 am

I am anxious to try the recipe, but do you have to include onions? Not a huge fan. Thanks!

Cynthia says
October 27, 2017 at 12:41 pm

Just made the cream of mushroom. I didn't make the paste, as recommended, however, it came out just fine. The taste is 10 x better than canned. It's a very thickened texture. Super easy, especially if you have your Italian seasoning already made. Glad I tried it. Will make again. Also, I want to do the cream of celery. It will be handy to have these in the freezer for when the bitter winds blow.

Carol says
August 6, 2017 at 3:20 pm

Could these cream sauces be processed in a pressure canner?

- Kayli says
  August 17, 2017 at 7:02 pm
  
  Canning dairy products is definitely not something I would suggest. Home canning equipment just can't reach the temperatures and pressures needed to make it safe the way that industrial processes can.
  
Jodie says
March 12, 2017 at 11:25 pm

Just found this blog. Soup and crochet❤❤ im a knitter but learning to crocher. Anyways your cream of soups ia the base the same and you just change up the veggies?

Tam says
March 8, 2017 at 7:59 am

How much of this will you use to equal one can.

- Ashlea says
  March 8, 2017 at 8:25 am
  
  One can is around 10 ounces, so a little over a cup.
  
  - Tam says
    March 8, 2017 at 10:45 am
    
    Thank you, so much!!

Homemade “Cream of” Soups (Chicken, Celery, Mushroom)

Homemade “Cream of” Soups (Chicken, Celery, Mushroom)

Cream of Chicken:

Cream of Celery:

Cream of Mushroom:

How long they last and how to store them

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