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.
There are affiliate links in this post – please read my full disclosure policy here.
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
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:
- In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped.
- Store in an airtight container in a cool dry place for up to 1 year.
TO PREPARE SOUP:
- 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.
- Microwave on high, uncovered, for 2 to 2 ½ minutes, stirring occasionally.
- 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.
- Use in place of 1 small can of cream soup.
Notes
YOU MIGHT ALSO ENJOY:
Effie
Very good. It is not just for cooking, you can just eat a bowl of it. I used the vegetable flakes, but left out the onions and garlic.
Lydia Beiler
Thanks for your lovely review, Effie. So glad that you enjoyed it!
Kimberly
So have you tried using this in the crockpot? About the only time I use canned soups anymore is in the crockpot.
ThriftyFrugalMom
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.
Michelle
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.
ThriftyFrugalMom
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. 😉
Mary Susan
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.
ThriftyFrugalMom
Good idea!
Bob Kelly
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.
Cathy
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! 🙂
ThriftyFrugalMom
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.
Julia
Not sure how healthy this would be. That’s a lot of corn starch.
Heather
For cream of chicken would you recommend using chicken stock or chicken broth in place of the water?
ThriftyFrugalMom
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.