This homemade cream soup mix is not only healthier than the bought version, but it’s also cheaper too! And I love that it allows you to make as little or as much as you want at a time.
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Maybe I’m strange, but I enjoy playing around with creating my own homemade version of convenience foods. I find it fulfilling partly because it is typically less expensive, but also partly because it is just so much healthier!
Recently I discovered how to make homemade cream soup mix and I love it! My method involves making a powdered mix which I really like because it is both easy to make the mix and also easy to mix up the actual cream soup once you are ready to use it in a recipe.
It is also very inexpensive, costing me right around $0.25 to $0.30 per serving (the equivalent to 1 can.) It works well as a substitute for canned soup in pretty much any recipe that calls for it.
Homemade Cream Soup Mix
Homemade Cream Soup Mix
You'll love this healthier homemade cream soup! A batch of the mix whips up in minutes and is ready to quickly make a "can full" of cream soup whenever you need it.
Ingredients
- 2 cups instant nonfat dry milk powder
- 10 Tbsp. cornstarch
- 1/2 cup mashed potato flakes
- 1/4 cup chicken bouillon granules
- 2 Tbsp. dried vegetable flakes (optional- see Notes below)
- 1 tsp. onion powder
- 1/2 tsp. dried marjoram
- 1/4 tsp. garlic powder
- 1/8 tsp. pepper
Instructions
TO PREPARE MIX:
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In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped.
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Store in an airtight container in a cool dry place for up to 1 year.
TO PREPARE SOUP:
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Whisk 6 tbsp. soup mix into 1 ⅓ cups water. Be sure to use a larger container since this will expand as it heats. I find a 2 cup glass measuring cup works perfectly.
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Microwave on high, uncovered, for 2 to 2 ½ minutes, stirring occasionally.
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For mushroom soup, add ¼ to ½ cup sauteed sliced mushrooms; for celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
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Use in place of 1 small can of cream soup.
Recipe Notes
Dried Vegetable Flakes- I couldn’t find these for a while and just made it without. It still was good, although I’ve found that with the flakes added it is a bit thicker and more the consistency of bought cream soup.
Cream of Mushroom & Cream of Celery- If I’m using this in a casserole etc. I actually never add the mushrooms or celery and just use the plain cream soup instead. It's easier, tastes great and I've never missed the mushrooms or celery.
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For cream of chicken would you recommend using chicken stock or chicken broth in place of the water?
I’ve only ever used water, but I think using either chicken stock or broth would be a delicious addition! I don’t think it would matter which you use. The only thing I would watch is the amount of salt in the broth/stock since the bouillon in the cream soup mix makes it salty.
Not sure how healthy this would be. That’s a lot of corn starch.
Not only is this a less expensive way but it’s a ton better for you! I am so glad that you shared this because I have been looking for a great homemade version! 🙂
Cathy
Yes, that’s what I love about it! To me just saving money or eating healthier is great, and when the two come together, well, it’s just pretty awesome.
This is a great idea. I like to see what I can make instead of “buy”. Recently I tried my hand at spaghetti sauce. It wasn’t hard but I do need to work on the thickness.
I know, isn’t it fun creating your own stuff, Michelle? I have made spaghetti sauce a couple of times but never was able to perfect the thickness issue. I make a great marinara sauce though! 🙂 Maybe one of these days I’ll figure the spaghetti sauce thing out too….or perhaps you can and then share your secret with me. 😉
You can try adding some of the starchy water left from boiling pasta and simmer for a bit. The starch in the water helps thicken sauces and gravies.
Good idea!
I can my own tomato puree to make sauce with but because it is a very thin puree I add enough tomato paste to thicken it to the consistency you desire. For added flavor add a tablespoon of dried chicken bouillon.
So have you tried using this in the crockpot? About the only time I use canned soups anymore is in the crockpot.
Kimberly, I think I have. I basically use it in all my recipes that call for cream soup except for poor man’s steak- the only reason I don’t use it for that is because to get the right flavor you really do need the mushrooms and often I don’t have mushrooms on hand to make a true homemade cream of mushroom soup. It may make whatever recipe you are making a tad thinner than bought cream soup, but otherwise, it should work just fine.