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 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 of 1 can). It works well as a substitute for canned soup in pretty much any recipe that calls for it.
Homemade Cream Soup Mix
Ingredients
- 2 cups instant 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.
Erin
Hi! Is there a reason to use nonfat powdered milk over whole milk powder?
Lydia Beiler
No, there isn’t. I am honestly not sure why I put nonfat in the recipe other than I guess that is what I often use because it’s what is easily available to me. But I’m going to update the recipe now as it’s definitely not necessary!
Debby
Since the Minor’s Chicken Base is a paste, can this safely be stored at room temp?
Lydia Beiler
I’m so glad you caught that Debby! I just noticed last week that the bouillon granules that I had linked to were no longer available so I updated the link and mistakenly grabbed a link for the past instead of another brand of granules. I just changed it to a new granulated bouillon. You are right, the paste wouldn’t be good at room temperature and I also don’t think it would mix in well with the other ingredients.
Emily
Can you elaborate on why it’s so much healthier? Trying to do better for my family but of course have to balance that with what’s practical and the most bang for my buck/time. Thank you!
Lydia Beiler
Sure, I don’t mind at all, Emily! I very much understand trying to weigh all the benefits and wanting to get the most bang for you buck/time. I generally consider things that are made from scratch with ingredients that I can pronounce heathier and better for you than store bought foods that have preservatives and ingredients that I can’t even pronounce. The popular brand of store bought canned cream of chicken soup has MSG, modified cornstarch, natural flavoring (these are actually usually less natural than you might expect) and other ingredients that I prefer to avoid if I can. You may not mind those things and I respect that! But that is part of the reason I prefer to make my own cream soup and feel like it is better for you. Hope that helps!
Mary Grider
What are vegetable flakes and where do you find them?
Lydia Beiler
They are flakes of various dried vegetables. Here’s the link that is in the recipe card above for some on Amazon. Or you may be able to find this brand locally. If you have a bulk food store in your area, they often have them as well.
Tacy
This is very very good! Thank you so much
Lydia Beiler
So happy to hear that you like it, Tacy!
Paula Rockwell
Have you tried using a vegan powdered milk in place of the cow’s powdered milk? This would be great but I would need a dairy free option. Thanks!
Lydia Beiler
I have not, Paula, and I don’t know anything about vegan powdered milk. But I would think that it would work the same and could easily be substituted.
Debbie
I made this today and it didn’t thicken up at all. I used the exact ingredients and measurements. I forgot to stir it half way through. Should I try that and maybe cook it for longer?
Thoughts?
Lydia Beiler
Sorry that I didn’t get this replied to sooner, Debbie. I would suggest cooking it a bit longer and seeing if that does the trick. I know microwaves vary a lot on how hot they get and how fast they cook things. I had an old one where this recipe took more like 5 minutes to thicken. And it won’t get super thick, but it should definitely should set up noticeably. Hope that helps!