Homemade Cream Soup

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To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

  • Makes 9 servings with less than 1 gram fat per serving.



  1. Combine all ingredients, mixing well.
  2. Store in an airtight container until ready to use.


  1. To substitute for one can of condensed soup: combine ⅓ cup of dry mix with 1¼ cups of cold water in saucepan.
  2. Cook and stir until thickened.
  3. Add to casserole as you would the canned product.
  4. I think you could probably vary the spices to suit your own taste or the type of casserole you were making.


  • Mushroom soup: add ½ cup finely chopped mushrooms
  • Celery soup: add ½ cup minced celery
  • Potato soup: add 1 cup diced potatoes, cooked
  • Chicken soup: add ½ cup diced chicken, cooked
  • Vegetable soup: add ¾ cup mixed vegetables, cooked
  • Broccoli soup: add 1 cup chopped broccoli, cooked
  • Asparagus soup: add 1 cup chopped asparagus, cooked the variations are endless, limited only to your imagination.