Substitute for “Cream of” Soups

This makes the equivalent of one 10.75 oz can
3 tbsp butter
3 tbsp flour (substitute rice flour for gluten free)
¼ tsp salt, if desired
1 cup liquid of choice (See notes after directions)
seasonings of choice (See notes)

Have all ingredients measured and to hand before beginning.

You make a roux. Put the butter and salt in a small saucepan with a heavy bottom, and melt over low heat. Using a whisk, blend in the flour until mixture is bubbly.

Add a couple tbsp of the liquid to the roux, whisking as you add it. Don’t panic after the first addition – the roux may suddenly look all doughy. Just keep whisking and add a bit more liquid, and it will smooth out. After you’ve added about half the liquid in this manner, you may add the rest all at once, whisking it thoroughly as you do.



Continue cooking and stirring over low heat until smooth and thickened. Makes more than1 cup, but not quite 1 ¼ cups, of a condensed creamy soup. You may use it as such in a recipe, or add an equivalent amount of liquid to serve as a creamy soup.

Notes: What liquids and seasonings to use?

Tomato soup: use tomato juice. Leave out the salt, unless you use no-salt juice. You may wish to add a dash of onion powder or a teaspoon or so of very finely minced onion (sautée the onion in the melted butter before adding the flour). Some like a tiny pinch of sugar or brown sugar to counteract acidity in the tomato.

Mushroom soup: use a combination of milk and mushroom stock, made by simmering mushrooms in water just to cover. I like to use half of each. Sautee a few tablespoons of the mushrooms, chopped, and half a teaspoon of finely minced onion in the melted butter, before you begin to stir in the flour. (If you prefer, you can forego the mushroom stock and use all milk, but in my opinion, it really does make the Best. Mushroom soup. Ever.)

Cream of Celery soup: Saute ½ cup chopped celery and 1 tablespoon chopped onion in the melted butter, until vegetables are tender. Use all milk for the liquid.

Cream of Chicken soup: use half milk, half good quality chicken stock, homemade if you have it. Add a fat pinch of sage or poultry seasoning and a dash of onion powder, or saute a teaspoon of onion in the butter before adding flour. A few tablespoons of finely chopped cooked chicken is a nice touch if you have any on hand. If you decide to use broth made from bouillon cubes please leave out the salt.You may also want to reduce or omit the herbs.