21 Creamy Condensed Soups to Replace the “Red Cans”


From Cheese Soup to Cream of Shrimp, Now You Can Make Your Own!


With your new pantry staple, SOS Master Mix, today we will show you how to make 21 different condensed cream soups, just as you would find on your grocery shelves. These all use common ingredients with readily available food you can buy from any store. We have also included a printable PDF file for you with the Ingredient Charts as well as the SOS Master Mix recipe.

In this Article:
• What You are Making
• Dietary Substitutions for Ingredients
• To Make Any Condensed Cream Soup (Recipe)
• Creamed Soup Flavor Chart
• Freezing Options for Soups


What You are Making

These are all recipes for the condensed (thickened) versions of the creamed soups, just as you would buy in the stores.

To make a soup of these recipes, you will have to add further liquid to the mixture. Add 1 cup of liquid (milk, water, or a combination). Add any additional seasonings you like to your tastes.

I have worked on these recipes to make them more flavorful and consistent in taste to the canned soup varieties, so there are some changes noted from last year’s recipes. This has been a year in the making.

Have you made your SOS Master Mix batch yet? If not, what are you waiting for? That is your first step to making these soups. You are just 5 minutes away from creamy homemade deliciousness!

The 21 Condensed Soup Flavors are:


Dietary Substitutions for Ingredients

Because these soups are homemade, you have the choice of changing out your ingredients to suit your lifestyle and dietary needs!

Butter Replacements

I have increased this amount to 3 tablespoons of butter or peanut oil (or other substitute fat) because it gives a creamier end product.

Vegan, Lactose-free, and lower-fat choices: Peanut oil, being full in flavor, is closest to butter but you may use any vegetable oil you choose. Lard would be fine too. Clarified butter, bacon, or other meat fat drippings would also work.

Instant Bouillon Granule Replacements

Please note: the amount of bouillon used has increased from my original 1-1/2 teaspoons to 2 teaspoons of granules. This carries through better when making soups and sauces with additional  liquids. Still lower sodium than the grocery store canned versions!

Low-salt, MSG-free, gluten-free choices: Some Brands of bouillon granules are saltier than others. We recommend Herb-ox Sodium-Free Bouillon which is also Gluten-free. They make an MSG-free, Gluten-free bouillon as well. You can even make your own chicken broth powder or Easy Vegetable Broth Powder!

Bouillon cubes, like Wyler’s®, can be substituted for the granules in these recipes. You just need to have conversion information. Bouillon cubes will usually specify 1/2 to 1 cube per 1 cup of water. Therefore, for these recipes you will need to use 1 to 2 cubes of your bouillon. Just smash it between two spoons to break it up.

Concentrated Stock Bases: If you are using a product like Better Than Bouillon®, follow the same conversion as you would for cubes above. It is usually the same ratio as granules.

Standard Measurements:
1 teaspoon granules = 1 bouillon cube = 1 teaspoon stock base.
Always check your specific product to verify measurements.

Liquid Broth & Stock: You can leave out the bouillon called for and just use liquid stock if you wish. To add liquid stock to the condensed recipe, replace the bouillon and 1-1/4 cup water with 1-1/4 cups of liquid stock.

To make the soup, you would add 1 cup of stock to the recipe as well.

Extra Ingredients/Flavors (see Chart below)

The “meat” of your soups, these are the ingredients that give your condensed soup their individual flavors. I have listed the ingredients in the chart below. Feel free to add your own touches.

Additional Seasonings

It is easy to change your condensed soups to fit your meals and tastes.  This is where your individuality shines! Use your herb/spice blends, seasoning blends, and/or vegetable powders to add a WOW factor to your soup bases.


To Make Any Condensed Cream Soup

Making Cream of Chicken Soup Base

This is the condensed soup, just like you would buy in a can at the store, but much cheaper and more delicious!

Makes the equivalent of 1 (10.5-ounce) Can

Ingredients
1-1/4 cups cold water
1/3 cup SOS Master Mix (Remember to shake well before using)
2 teaspoons instant bouillon granules (see information above)
3 tablespoons butter or peanut oil (or other substitute fat)
Extra ingredients as indicated in chart below
Additional seasonings, to taste

Finished Condensed Cream of Chicken Soup

Directions

  1. Combine SOS Master Mix with cold water in a saucepan or microwave-safe bowl. Whisk until well blended.
  2. Add bouillon and extra ingredients as indicated in charts.
  3. Cook and stir on stove top or in microwave until thickened. You will want to cook the sauce on medium to low and stir with a whisk often to prevent burning. It is milk based cream and so it will burn easily if cooked too fast or not stirred often enough.
    Stove: Heat, stirring often.
    Microwave: Heat, covered in microwave bowl on high 3 to 3-1/2 minutes, stirring halfway through. Careful, leave in microwave 1 minute, then stir.
  4. Add thickened mixture to cooking as you would a can of soup or make soup.

__________________________________________

To Make Soup

Add 1 cup of liquid (milk, water, stock, or broth or a combination). Add seasonings, to taste.


Extra Ingredients/Flavors Chart

Creamed Soup Flavor Bouillon
Granules
Common Ingredients. (Fresh/Frozen/Canned food) Special Instructions
Baked Potato Soup
(Bacon & Potato)
Chicken
Vegetable
1/2 cup diced potatoes, peeled or unpeeled
1/2 cup shredded cheddar cheese
2 tbsp. bacon pieces
2 tbsp. dried chives
2 tbsp. sour cream
Cook potatoes until tender or use leftover cubed, boiled or baked potatoes.
Beer Cheese Soup Chicken
Vegetable
1/2 cup shredded cheddar cheese (or any cheese you like) Use 1-1/4 cup beer in place of water.

Add cheese at the end of cooking SOS Mix and heat just until melted.

Broccoli Cheese Chicken
Vegetable
1/2 cup fresh or frozen broccoli, steamed
1/2 cup cheese, grated
Lemon pepper to taste
Steam broccoli until tender.

Add cheese at the end of cooking SOS Mix and heat just until melted.

Butternut Squash Bisque Chicken
Vegetable; decrease to 1/2 tsp.
1-1/4 cups butternut squash purée
Sugar and pumpkin pie spice may be added (sweet) or you can use curry powder(savory)
Do not use water called for in recipe. Instead whisk SOS Mix into butternut squash purée and heat through.
Cauliflower Cheese Chicken
Vegetable
1/2 cup fresh or frozen cauliflower, steamed
1/4 cup cheddar cheese, grated
Lemon pepper to taste
Steam cauliflower until tender.

Add cheese at the end of cooking SOS Mix and heat just until melted.

Cheddar Cheese Chicken
Vegetable
1/2 cup shredded cheddar cheese (or any cheese you like) Add cheese at the end of cooking SOS Mix and heat just until melted.
Cream of Asparagus Chicken
Vegetable
1/2 cup asparagus, steamed and sliced in bit sized pieces
1 teaspoon onion powder
1 teaspoon freshly squeezed lemon juice or bottled lemon juice
Add 1/4 cup asparagus. With an immersion or stick blender.

Add remaining 1/4 cup of asparagus. Heat through.

Cream of Broccoli Chicken
Vegetable
1/2 cup chopped broccoli, cooked and drained
1 teaspoon dried parsley flakes
Cook broccoli before adding to soup base or use leftovers.
Cream of Cauliflower Chicken
Vegetable
1/2 cup chopped cauliflower, cooked and drained
1/8 teaspoon nutmeg (optional)
Cook cauliflower before adding to soup base or use leftovers.
Cream of Celery Chicken
Vegetable
1/4 cup diced onion
1/2 cup diced celery
Melt butter over medium heat. Sauté celery and onion until tender and set aside.
Cream of Chicken Chicken, increase to 1 tbsp. Optional: 1/2 cup shredded chicken For richer soup, replace water with 1-1/4 cups chicken stock
Cream of Corn Chicken
Vegetable
1/2 cup corn
1/4 tsp. onion powder
Salt & pepper
Add corn to a food processor or immersion blender and pulse a few times, just until the kernels are broken up.
Cream of Mushroom Beef,
Chicken
Mushroom
Vegetable
1/2 cup mushrooms, diced or 1 (4‑ounce) can mushrooms, drained Dice mushrooms into bite-sized pieces before adding to soup base.
Cream of Onion Beef
Chicken
Vegetable
1/2 cup chopped or sliced onion
1 teaspoon onion powder
Sauté onions in butter until translucent. Set aside.
Cream of Potato Chicken
Vegetable
1/4 cup diced onion
1/2 cup cooked potato cubes
Melt butter over medium heat. Sauté onion and set aside.
Cream of Pumpkin Chicken
Vegetable; decrease to 1/2 tsp.
1-1/4 cups pumpkin purée
Sugar and pumpkin pie spice may be added (sweet) or you can use curry powder(savory)
Do not use water called for in recipe. Instead whisk SOS Mix into your pumpkin purée and heat through.
Cream of Shrimp Chicken
Vegetable
1/2 cup chopped cooked shrimp
2 tbsp. diced onion
1 tbsp. shredded carrots
1 tbsp., diced celery
Melt butter over medium heat. Sauté onion, celery, and carrot. Set aside.
Cream of Spinach Chicken
Vegetable
1-1/4 cups fresh spinach (10 oz)
1 tbsp. minced garlic
1/2 cup chopped onion
Sauté onion in butter.
Add in the spinach and cook until it shrinks significantly and is cooked through.
Cream of Tomato
(Tomato Bisque)
Chicken
Vegetable; decrease to 1 tsp.
1-1/2 cups tomato sauce
1/4 tsp. sugar or sweetener
Do not use water called for in recipe. Instead whisk SOS Mix into your tomato sauce and heat through.
Fiesta Nacho Cheese Beef,
Chicken
Vegetable
1/2 cup salsa, drained
1/2 cup shredded Mexican cheese blend
Decrease liquid to 1/2 cup; add to salsa and SOS mix.

Add cheese at the end of cooking SOS Mix and heat just until melted.

Printable PDF file with the SOS Master Mix recipe and the Ingredients Charts: 21 Flavors of Soups with SOS Mix Printable Instructions.

We love it when our readers share freely. However, please do NOT commercially blog or reprint without the author’s express permission. Link-backs to our website and this article are acceptable.


Freezing Options for Soups

To freeze your homemade condensed cream soups: You can freeze these in batches in pint or quart size bags or use as you would a can of Condensed Cream Soup in any recipe and freeze that dish.

A great way to keep “cans” at-the-ready for your recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and use it in recipes as directed.


Next in the Series…

In our next article for this series, we will show you how to add dried ingredients, allowing you to use dehydrated foods in your soups to make shelf-stable ready mixes for your pantry or for on-the-go traveling! Click the red button to read…


©2016 21st Century Simple Living www.21stcenturysimpleliving.com

12 thoughts on “21 Creamy Condensed Soups to Replace the “Red Cans”

  1. KarenS says:

    Ok, so I finally tried this as a sub for cream of chicken soup. I’m going to be honest… I didn’t have high hopes. I’ve tried mixes like this in the past and have always gone back to the cream of poison soup from the store because I (and my family) have not liked the substitutes. But… This was fabulous!! I tried it with Hawaiian haystacks, which is the ultimate test for us. It was just fantastic. I couldn’t have been more pleased. Thank you so much!!

    1. Admin says:

      I am so glad you liked it Karen! Please try the other flavors too and let us know what you think 🙂

  2. We usually use Better Than Bouillon, it is so tasty, but this is a great resource! Thanks for sharing on the #WasteLessWednesday blog hop!

    1. Admin says:

      You can use Better Than Bouillon with these recipes as well 🙂 Look at the Bouillon options.

  3. KarenS says:

    This is so awesome! Thank you!!

    1. Admin says:

      Enjoy !!!

  4. Rose Felton says:

    I love all these recipes. I use them often and will be making extra to keep in storage. I have recommended this site to several of my friends too.

    1. Admin says:

      I hope you enjoy them as much as we do !!!

  5. Kathy Tignor says:

    Last week, I lost track of time just browsing your site. I printed out so much, I used up a black ink cartridge and then put together my own make ahead recipes and mixes “cookbook” . The pages are in plastic protection sheets to keep pages clean. It’s now my go-to mix cookbook . Thank you for all your hard work and sharing all this knowledge with us. So many recipes, so little time. 🤗

    1. Admin says:

      Lol…glad you find us useful Kathy. If it makes you feel any better, I have been researching and developing these recipes for over 10 years…in some cases, since my son was born. He is now almost 19 !!!

  6. Pam says:

    Wow, wow and wow again! Thanks!

    1. Admin says:

      This one was a labor of love…lol

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