Ditch the canned stuff and make this easy crockpot recipe instead!
It’s always such a bummer to come across a recipe that sounds so good, to find out that it calls for a can of “cream of something soup”. I like easy recipes, but I also like them to be minimally processed, so I decided to come up with my own homemade substitutes. Below, you’ll find my favorite recipe for homemade “cream of anything” soup.
What’s so great about this “cream of anything” soup recipe?
- It’s healthy. This recipe is wholesome, delicious, and doesn’t contain any of the nasty ingredients (like monosodium glutamate…MSG!) that are in popular canned brands.
- It’s easy to make. All you have to do is put the ingredients in your crockpot and forget about it.
- It’s freezer-friendly. That means you can make a big batch at once and then grab individual containers anytime you need one. Work once, eat many, many times.
Unlike canned soups, this one holds its own. It is just as delicious left whole (not pureed) and served with warm, crusty bread. In fact, if you’re all right with added texture in your recipes it’s completely fine to not puree it at all!
Healthy Homemade “Cream of Anything” Soup Recipe (Crockpot Version)
Yields 11 cups or 8 cans
- 1 1/2 pounds chopped main ingredient – celery, mushrooms, or raw chicken breasts
- 2 carrots, chopped
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 32oz low sodium chicken (or vegetable) stock
- 16oz whipping cream
- 1 tablespoon butter
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 2 bay leaves
*if you want to skip pureeing, finely chop main ingredient, carrots, onion.
- Place all ingredients in crockpot and cook on “low” for 8 hours.
- Remove bay leaves.
- Eat or freeze!
Instead of freezing BEFORE cooking, like so many of our other recipes, I like to freeze this one AFTER cooking.
- Cool completely.
- Puree in blender or food processor (optional).
- Add to freezer bags or individual containers and freeze. I like to freeze in 10.5oz increments like the little canned soups. I use my liquid measuring cup to pour about 10.5oz into each of these 16oz containers. They’re large enough to leave enough room for freezing, stack well, and are easy to use one or two at a time in my favorite recipe.
Although, if you have extra chicken/celery/mushrooms on hand, you’re welcome to combine all of the ingredients and freeze for later. The soup can still be frozen after cooking too.
Note: This soup is not condensed, so if you use it in a recipe you may want to use 2 containers instead of one and/or cut some of your liquid out of the recipe. If you have any questions about conversion, feel free to post your question here!
Thoughts or questions? Please leave a comment below. I’d love to hear from you.
Jill Petrush Rogers is an artist and former bookbuyer/seller. Jill recently moved back to her hometown of Pittsburgh, PA with her husband, Tom, and their two energy-filled boys. Jill loves to channel her creativity by coming up with recipes as a contributing writer for New Leaf Wellness.
You are amazing. As a person with Celiac disease I must avoid the canned cream soups like the plague. Or “try” to make these long listed complicated concoctions with ingredients that I only ever use for this purpose and that is rarely and more closely resemble a science experiment than actual cooking. Your recipe is simple, easy to follow and except for a few ingredients I have all of it in my kitchen right now. This is something I will have to make this weekend and store for future use. I used to avoid recipes that called for “cream of… Read more »
Cassandra, thank you for this wonderful compliment. I’m so glad that I can help make someone else’s life simpler. 🙂 Please let me know what you think of it and if you have any questions converting it for a recipe.
When you’re freezing a big batch of this in individual portions, do you only use it in fresh recipes after you thaw it? Or can you thaw it to use in a freezer recipe like a casserole where it would be re-frozen uncooked?
[…] that it is full of goodness. I’ve even replaced the condensed soup, for my own healthier homemade version and made my own simple […]
I’ve got a lot of leftover cooked turkey I wanted to use up. Can I use that in this recipe? Would I add it at the beginning like the raw chicken, or shoud I puree the cooked turkey into the soup mixture once it’s cooked up?
Amanda, I’m sure it would be delicious!! I think it would be OK to add at either time…there’s no chance of it drying out.