Homemade Cream Soup Base Mix
Cream soups are an ingredient in so many recipes. In an attempt to purchase fewer convenience items which can be highly processed, I came up with this cream of soup base recipe.
This soup mix is really simple to make yourself, and much tastier. This is the base for cream of anything soups that you'll find in lots of recipes. I've also included several soup modifications to try below.
This recipe will make the equivalent of 6 cans of soup. To store, purchase canisters at the Dollar Tree that are BPA free. You can also reuse an old mason jar or an old glass spaghetti jar.
A can of cream of soup costs around $1 at the grocery. This homemade version runs about $0.75 a serving or less if you are watching the sales or buying the ingredients in bulk at a wholesale club. Plus, you know exactly what is going into this mix.
Cream of Anything Soup Mix Ingredients
- 2 cups, Powdered Milk
- 3/4 cup, Cornstarch
- 2 Tbsp, Chicken Bouillon Powder
- 1 tsp, Onion Powder
- 1/2 tsp, Thyme
- 1/2 tsp, Parsley
- 1/2 tsp, Basil
- 1/2 tsp, Black Pepper
Cream of Anything Soup Mix Directions
- Measure ingredients and place directly into container that you are going to store the mix in. Shake well to combine.
- Store in a cool dark place, in an airtight container for up to 3 months, or in freezer for up to a year.
To Use:
Add 1/3 cup of mix to every 1 1/4 cups of water used in a recipe. If preparing in a saucepan, heat over medium heat, whisking constantly, bring to a boil and cook for 2 minutes.
Homemade Cream of Chicken Soup
Substitute equal amount of chicken broth for the water.
Homemade Cream of Celery Soup
Add 1/4 cup finely diced celery.
Homemade Cream of Mushroom Soup
Add 1/2 cup finely diced fresh mushrooms.
Homemade Cream of Broccoli Cheese Soup
Add 1/2 cup broccoli diced and cooked.
Homemade Cream of Cheese Soup
Add 1 cup shredded cheddar cheese.
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Homemade Cream of Anything Soup Mix
Homemade Cream of Anything Soup Mix. So easy and inexpensive to make yourself, not to mention it's much healthier too!
Ingredients
- 2 cups, Powdered Milk
- 3/4 cup, Cornstarch
- 2 Tbsp, Chicken Bouillon Powder
- 1 tsp, Onion Powder
- 1/2 tsp, Thyme
- 1/2 tsp, Parsley
- 1/2 tsp, Basil
- 1/2 tsp, Black Pepper
Instructions
- Measure ingredients and place directly into container that you are going to store the mix in. Shake well to combine.
- Store in a cool dark place, in an airtight container for up to 3 months, or in freezer for up to a year.
Notes
Cream of Chicken: Substitute equal amount of chicken broth for water.
Cream of Celery: Add 1/4 cup finely diced celery.
Cream of Mushroom: Add 1/2 cup finely diced fresh mushrooms.
Cream of Broccoli: Add 1/2 cup broccoli diced and cooked.
Cream of Cheddar: Add 1 cup shredded cheddar cheese.
This is exactly what I’ve been looking for! I use a ridiculous amount of cream soups in my cooking and I’m always wishing I knew how to make them myself to cut back on our grocery bill and the amount of sodium they add to our diet. Thank you so much for sharing!!
What if the recipe calls for one can of soup? That’s about 11oz. That’s 1 1/4 cup liquid, so I would have to use 1 2/3 cup of this stuff…?
I am wondering if the 1/3c mix to 1/4 c water is correct. I did this tonight and ended up with a paste so thick I couldn’t whisk it.
GO back and read the amounts again!!!
Hi, just thought I’d drop a note letting you know the ratio of mix to water is 1/3 cup mix to 1 1/4 cups of liquid…. No one wants glue, hehe
Thank you for the no salt cream of soup mix. So many cream soups on market loaded with salt. Can’t wait to test out.
LC