Cream Soups Recipe

Cream Soups | The Gluten-Free Homemaker

When I was first diagnosed, I didn’t know how to replace the cream soups that most of my casseroles called for.  So I was thrilled when I found an easy recipe at Gluten-Free Utah.  Making the soup from scratch does take a little more time than opening a can, but it cooks quickly and is healthier.  Once you get used to making it, you won’t mind at all.

Cream Soups Recipe
Author: 
Recipe type: Soup
 
Ingredients
  • 1 cup cold milk (or milk substitute)
  • 3 Tablespoons sweet rice flour or 2 Tablespoons cornstarch
  • 1 Tablespoon butter, margarine, or olive oil
  • 1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it's gluten free)
  • ½ teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
  • pepper to taste
  • Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.
Instructions
  1. In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
  2. Add the remaining ingredients and heat to a boil while whisking frequently.
  3. Reduce heat and simmer about a minute until thickened.
  4. Use this soup in recipes in place of one can of creamed soup.
Notes
Variations: Add ½ cup chopped chicken, cooked or canned mushrooms, or cooked celery.

You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.

 




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Comments

  1. Looking forward to trying this recipe!

  2. opramum says:

    Can you freeze this?

    • Marcia Kittler says:

      Opramum, Please can you tell me, did you try freezing this GF cream soups recipe?

  3. I really don't know. I haven't tried. Sorry. Let me know how it works if you give it a try.

    • I have frozen this in recipes (casseroles mostly) and it seems to do allright. It’s not the same consistency as using it fresh, but haven’t noticed a difference in taste and the consistency isn’t terribly off (in my opinion). Haven’t tried freezing it alone, but I think it’s so easy to use that I wouldn’t risk a runny consistency.

  4. Grace Tyler says:

    Thank you so much! I have been wondering what I could use in place of cream of chicken soup in my casseroles. My son's belly finally doesn't hurt. I don't want to chance using the commercial soup!

  5. Francine says:

    thank you so much for posting this recipe. I too had the same problem when I started eating food withiut gluten. I wasn’t dianosed it was more of a self realization; it helped clear the fog from my mind.

    Francine

    • Elizabeth says:

      I’ve experienced the same changes when I went gluten free… My levels are back under control, but I’m still staying away because I feel so much better! And thanks for this recipe!! :-)

  6. Thank you for this basic recipe for creamed soups. It certainly does make cooking gf quicker and simpler. In addition to being gf intolerant, I am dairy and soy intolerant,so I truly need all the help I can get.

  7. I tried this recipe tonight and with only a few shakes from the salt shaker and a couple teaspoons of the only chicken bullion I had, it was so salty I had to dump it. What chicken bullion are you using? I also used cornstarch as I haven’t stocked up on different flours to use.

    • Lorri, I can see where some bouillon would make it too salty. I usually use HerbOx, but I also only use this soup in casseroles or other recipes, not by itself. That probably makes a difference. I’ll add a note to the recipe. Thanks for your feedback.

  8. rosalie says:

    very helpful site. Thirty years ago I was on my own cooking for my allergic child. It was hard then.

    • Hi Rosalie. I’m sure it was very hard 30 years ago. It must have been especially hard trying to provide safe food for your child. Thanks for stopping by.

  9. So excited about this! My son said, “Mom, could we pleeeease have the thick sauce on the chicken divan tonight?” (Obviously I’ve tried other cream sauces…) I was totally delighted to find the sauce thicken up like nothin’!! (I did use the corn starch as I didn’t have any rice flour on hand…) I am super happy to have found this great substitute for cream soups. Thank you! Thank you!!!

  10. I found this soup at Giant Eagle and used it to replace cream of potato in a potato casserole. It turned out great! It is gluten free and organic. It isn’t cheap, but the company has a $1 off coupon on their site. http://www.imaginefoods.com/content/organic-creamy-potato-leek-soup

  11. Linda, I just found your website, thank you for all your wonderful recipes, I am new to gluten free eating and so still learning. I love that you say that gluten free items can be delicious, because so far I’m not finding that! It means there is hope! My question is, does it matter what type of milk you use in this recipe – skim, 1%, 2% or whole?

    • Hi Liz. Yes, there is hope! To answer your question, before going dairy free, I used 2% milk in recipes. That doesn’t mean they wouldn’t work with skim or whole milk, but obviously there would be a little difference. Now I am dairy free and use almond milk in most of my recipes. It works great in cooking and baking, and I have successfully used it in this particular recipe. So I would say that any milk would work for this.

      • I ended up using skim milk because that is what I had, and it worked beautifully for the tuna casserole I was using. Thank you!

  12. Kristi says:

    I had this same problem and make my own recipe as well….it is similar to this, so I will not post, but I mainly use potato flour in mine. SUPER yummy that way! I like it better than rice flour when I have the option!

  13. Lita Hall says:

    Thank you so much! I have loved cooking nearly all my adult life. My husband was diagnosed last year and I have found it to be so frustrating! I, too, loved to make casseroles and didn’t have an easy recipe for cream soups. I haven’t even tried this yet but I saw your spinach/beef/tater tot recipe and when I clicked on it and I saw this – I was thrilled! Can’t wait to try it. You sound so encouraging too. Maybe I’ll get my love for cooking back eventually.

    • You’re very welcome. I do hope you get your love of cooking back soon. I grew to love cooking after going gluten free. You will learn to make substitutes such as this cream soup recipe, and you will learn to make new and wonderful recipes that you may have never tried if your husband wasn’t gluten free!

  14. christine says:

    Is “glutinous rice flour” the same as sweet rice flour? It “feels” like cornstarch, kind of “squeaky” like cornstarch. I love this recipe! I grew up using canned soups for all kinds of things!! Thank you!!

  15. Russell Wright says:

    Been trying to find something like this and now that I have it, I can now have a GF green bean casserole for Thanksgiving! WOOHOO!

  16. Nicole says:

    Have you tried making your own chicken stock. You just have to boil the chicken bones with a cut up onion, a few cut up carrots and celery. and strain the liquid. this you can freeze.

  17. Juanita says:

    Thank you for the recipe. I had always used Healthy Request cream of chicken soup for my crockpot stuffed chicken breasts, but since we have a couple of
    people who are gluten free, I searched and found your recipe. It was a hit, and I plan to make it a regular in my meal planning.

  18. Thanks so much for this recipe! I will never use canned cream of soup again. I was never a fan of them to begin with but this just proved to me how easy and healthier homemade cream of soup is.

  19. Stephanie says:

    Loved this recipe! Making a big batch and canning it. Pressure can at 11# for 50 mins.

  20. Roberta says:

    Thank you for sharing this recipe. My husband was recently diagnosed with celiac disease and I have been keeping a can or two of gf creamed soups on hand. We were having company for dinner tonight and it was too late to run to the store to grab a can when I discovered I was out. I searched for a recipe and yours was the first one I saw, tried it and loved it! I will never go back to the health food store for that item again. This was so superior. Thanks for your website and for sharing this recipe. I will be trying more of your recipes!

  21. You have saved me! I have been dying without my easy creamed soups. I have so many dip and casserole recipes that have gone unused for too long! This is so easy too. I am so lucky to have stumbled upon this. The GF pre-made canned soups are too runny/not tasty. You definetely have a new, thankful follower. Thank you!!

  22. Susie Jankowski says:

    Do you have to do anything special to make cream of broccoli? I am craving it and don’t know how to make it. I can’t wait to try your recipes!!! Thanks for sharing with me. Susie :-)

  23. Cdnskmom says:

    This is a good one. I also add a glob of mayo for a little extra tangy zip… it makes a great sauce for chicken pot pie too.

  24. Yvonne says:

    Was only diagnosed today, but have a chicken
    casserole I make and on reading the can on cream of chicken soup I cannot use it, so I am going to try your recipe. Thanks

  25. I can’t believe how easy was that to make and how delicious. No need for cans at all!

  26. Alexis says:

    Just made cream of chicken with this recipe so I could make Rotel Chicken casserole GF and it’s DELISH! Better than the canned stuff anyway:) Thank you for sharing!

  27. Angela maki says:

    Please send me more info

  28. Love this recipe! I’ve been making it with hemp milk and cornstarch. Really takes no time at all. Thank you!

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