Cream of Something Soup

This cream soup substitute is from One Orange Giraffe and makes a great staple for your pantry. It can be adapted to your tastes and what you have on hand. 1/3 cup mix plus 1-1/3 cups water cooked together over medium heat until thick equals 1 can cream soup. This mix should be substituted for cream soups in recipes but is not meant to eat plain as a soup.

About Mary Ann

Mary Ann Kelley has been creating meal plans online since the early 2000's, first as part of TheHomeSchoolMom's resources for busy moms and later on Menus4Moms. She loves planning/organizing and she loves to cook, so meal planning is a natural intersection of the two. Her goal for Menus4Moms is to help busy cooks to save time and money through planning ahead and becoming more efficient in the kitchen.

Mary Ann is the mother of two grown daughters and is married to a retired Marine. She lives in Fredericksburg, Virginia. In her free time, she enjoys reading, watching foreign television series, researching genealogy, and traveling.


  1. Cindy Tannen says

    WOW, way too salty and peppery. I love pepper but it is way over done here and the bouillon makes it really salty. Also the seasoning is way too much. Double the milk and cornstarch and added 2 tablespoons of onion granules, wa much better, still had the wang of those seasonings.

    • Hi Cindy – I’m wondering if you ate this plain as a soup. It’s really intended to be a substitute for cream soups in recipes, but I realize that from the post that might not have been obvious. It would be overpowering on its own. I’ve clarified the notes in the post to specify that it’s to use in casseroles and other recipes calling for “cream of” soups. Sorry you had a bad experience!

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