Easy Homemade Condensed Soup


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This is a guest post from Melissa K. Norris

In an effort to keep our grocery bill low and also feed my family healthy foods, we’ve learned the easiest way to do this is to make it at home. Not only does it save us time and money, but by cutting out common ingredients in processed foods, it’s allowed my stomach to heal.

I don’t know about you, but I don’t have a lot of extra time in my day. Preparing foods that tastes good (because even if it’s healthy if my kids and hubby hate it, it’s wasted) and are healthy are high on my priority. When I find a from scratch homemade version of something that tastes amazing, only contains real food ingredients, and can be made in just 5 minutes, I’m in!


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When I first started reading ingredient labels and investigating the things in the foods I was purchasing and cooking with, I wasn’t very happy with what I found. I embarked on a journey to replace the processed foods we’d come to see as common on grocery stores with homemade versions.

I used to buy cans of condensed cream of chicken and mushroom soup almost every time I went to the store. They went into so many of the casseroles and meals I was preparing. However, those babies can add up and if you start to look at the ingredients… let’s just say they were one of the first things we tossed.

Even if you’re not looking to improve your health, you can make the at home equivalent for less than a dollar, in less than 5 minutes, and that’s with organic ingredients and no preservatives, woot, woot! (I get a little excited about this kind of stuff, if ya can’t tell)

Imagine never having to worry if you have a can of that on hand when you go to prepare a meal and never having to purchase it from the store again. Amazing, right?

Easy Homemade Condensed Soup | Homemade Condensed Soup | Homemade Soup | 5 Ingredient Soup | Soup Recipes | Stockpile Meals

Here is what you need:

3 Tablespoons butter (or coconut oil)
3 Tablespoons flour (or cornstarch)
1 cup milk or chicken broth
salt and pepper to taste
1/2 teaspoon garlic or onion powder (optional)

Easy Homemade Condensed Soup | Homemade Condensed Soup | Homemade Soup | 5 Ingredient Soup | Soup Recipes | Stockpile Meals

Step 1: Melt 3 tablespoons of butter or coconut oil over medium heat.

Easy Homemade Condensed Soup | Homemade Condensed Soup | Homemade Soup | 5 Ingredient Soup | Soup Recipes | Stockpile Meals

Step 2: Stir in 3 tablespoons of flour (cornstarch if you’re gluten free will work, too) and create a thick paste.

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Step 3: Pour in 1 cup of liquid. You can use chicken broth, milk, or a mixture of the two. For dairy free use all chicken broth or your favorite non-dairy milk of choice.

Easy Homemade Condensed Soup | Homemade Condensed Soup | Homemade Soup | 5 Ingredient Soup | Soup Recipes | Stockpile Meals

Step 4: Stir until liquid is absorbed into paste. Cook over low medium heat for a minute until mixture thickens up. Add in salt and pepper to taste. Add 1/2 teaspoon garlic and onion powder if desired. If mixture is too thick, add in 1/4 cup liquid at a time until desired consistency.

*For cream of mushroom soup, dice up a handful of mushrooms and saute in the butter for 2 minutes before adding in flour. You may also dice up garlic and onion and saute if you don’t have any garlic or onion powder.


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Melissa K. Norris believes that the simple things in life are truly Easy Homemade Condensed Soup | Homemade Condensed Soup | Homemade Soup | 5 Ingredient Soup | Soup Recipes | Stockpile Mealsthe best and that everything just looks better in a Mason jar. Her mission is to inspire people’s faith and pioneer roots. Through her popular blog and podcast, Pioneering Today, she reaches hundreds of thousands of people, inspiring them to live their dreams, while sharing easy tips and ways to live frugal, grow it yourself, and make it at home pioneer style. Her advice has been featured in The New Pioneer Magazine, Self-Sufficiency Magazine, and Molly Green Magazine.

Easy Homemade Condensed Soup | Homemade Condensed Soup | Homemade Soup | 5 Ingredient Soup | Soup Recipes | Stockpile Meals


  1. February 2 at 01:02PM

    So basically, a condensed soup is a gravy variant. Excellent. I’ve been looking for a substitute for my cheesy potatoes recipe and this one is easy enough that I wouldn’t need to make it ahead of time.

    • Ruth Soukup
      February 2 at 02:49PM

      This is a great recipe to have on hand for so many meals! 🙂

    • February 2 at 02:55PM


      Yes, it’s basically a roux thinned down into gravy. I share a 4 minute video in the free 5 Day Pantry Makeover on Day 1 on how to quickly swap it out for cream of celery or mushroom. It literally only takes 4 minutes to make and is so versatile.
      P.S. it also holds up beautifully in the slow cooker, too.

  2. Jill
    February 2 at 04:02PM

    So if you were to make several of these at one time, how long would they be good for? I’m guessing you would need to keep them refrigerated?

    • February 2 at 07:47PM

      Yes, it should keep in the fridge for at least a few days, but honestly, it goes together so fast I just make it as I need it.

  3. Angela
    February 2 at 05:14PM

    How do you store these? Can they be canned or frozen?

    • February 2 at 07:48PM

      You can definitely freeze it, but it’s not safe for home canning.

  4. February 2 at 05:56PM

    Love this recipe and love that you mentioned you can use a non-dairy milk or chicken broth! My youngest has food allergies so this would be perfect for us! Thanks so much!

    • February 2 at 07:49PM

      You’re so welcome. I try to always give alternatives for those things, even homemade non-dairy yogurt is an option in the 5 Day Pantry Makeover. Enjoy! Homemade bone broth makes this even cheaper.

  5. February 2 at 09:42PM

    This seems so easy to make. I can’t wait to try it! Thank you so much for providing substitutions, too. We’re a food allergy family, so I’m always having to tweak recipes. I’m looking forward to the pantry makeover!

    • February 3 at 12:47AM

      Thanks so much and I look forward to having you on it, too!

  6. Jennifer
    February 6 at 08:49AM

    I know it says it makes a mason jar’s worth…but what size mason jar? I ask because we use a “family size” can of condensed cream of chicken and I’m wondering if I should double the recipe (triple?) and if I could make this ahead of time. About how long is “the longest” one can keep this in the fridge? (If I make it on a Sunday for a dinner later in the week, when should I plan on eating the meal…or should I just make the meal on Sunday and reheat it?

    I also use a family size can of condensed cream of chicken in my “double batch” of chicken pot pie (two 9″ pies), would this hold up in a pie as well?

    • February 6 at 01:06PM


      Great questions. It makes approximately 2 cups of sauce, so I would double it if you normally use the family size. It will keep in the fridge for 2 days, probably up to 3.
      It works great in pies! I use it in my chicken pot pie all the time. It also holds up great in the slow cooker.

  7. Lisa
    February 8 at 08:52AM

    This is one of the first things I teach new cooks! This is the base for cream sauce: cream of soups, white sauce for creamed peas, etc., sausage and gravy, casseroles……
    Substitute the milk for beef broth or chicken broth and you have gravy!
    My only criticism is the flour mixture looks a little thick, I’d reduce the flour just a bit. Most importantly, stir, stir, stir when adding the liquid in slowly. 🙂

  8. Candace
    February 18 at 12:58PM

    If I wanted to make this into cream of celery would I just substitute the celery for the mushrooms?

    • February 19 at 01:08AM

      Yes, just simply saute minced celery in the butter before adding the flour and chicken stock or milk. You can also use celery salt for an extra kick.

  9. Jessica
    March 4 at 11:18AM

    Thank you! My daughter has a food allergy and cream if anything contained soy. This is perfect!

  10. March 10 at 08:34AM

    I have not used Cream of Anything soup in years. Once I found out how to make it from The Tightwad Gazette, I just never found the reason to buy it. It’s easy and tastes better to make it yourself!

  11. Mary
    August 17 at 12:53PM

    Hmmm, where I’m from we can this a Béchamel sauce… Not a soup at all…

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