Why You’ll Love this Cream of Soup Mix
Convenience is the name of the game with this homemade cream of soup mix.
I’ve ditched those canned soups with their mysterious ingredients and hefty price tags. One batch makes multiple “cans” worth, ready whenever you need it.
You control what goes in—perfect for dietary needs like gluten-free or lower sodium. Just whisk, heat, and voilà! Creamy soup base in minutes.
The versatility is impressive too. Transform it into cream of chicken, mushroom, or celery with simple add-ins.
And the shelf life? Six months in your pantry, ready to rescue dinner when you’re in a pinch.
What Ingredients are in Cream of Soup Mix?
This homemade cream of soup mix uses simple pantry staples that transform into a creamy, versatile base for all your favorite recipes. The magic lies in the balance of thickeners, flavor enhancers, and dairy components that create that signature velvety texture we all love in condensed soups.
And the best part? You probably have most of these ingredients in your pantry already.
- 2 cups powdered milk (whole milk powder creates the richest result)
- ¾ cup cornstarch (acts as the thickener)
- ½ cup chicken bouillon powder (or vegetable bouillon for a vegetarian version)
- 1 teaspoon onion powder
- ¼–½ teaspoon black pepper, to taste
The quality of your bouillon really matters in this recipe, as it provides most of the flavor base. Some brands are saltier than others, so you might want to start with a scant ½ cup if you prefer less sodium.
For those with dietary restrictions, this recipe is naturally gluten-free thanks to the cornstarch, but always double-check your bouillon ingredients to verify they’re certified gluten-free.
The dry mix will keep beautifully in your pantry for up to 6 months when stored in an airtight container—just remember to keep moisture out for the longest shelf life.
How to Make this Cream of Soup Mix
Making your own cream of soup mix is surprisingly easy—and honestly, why did we wait so long to try this? Start by gathering all your ingredients and a large bowl. Simply whisk together 2 cups of powdered milk (remember, whole milk powder creates the richest result), ¾ cup cornstarch, ½ cup chicken bouillon powder (or vegetable if you prefer), 1 teaspoon onion powder, and ¼–½ teaspoon black pepper until everything is fully combined. No clumps, no dry pockets—just a uniform mixture that’s ready to transform your cooking.
Once mixed, transfer the dry ingredients to an airtight jar for storage.
When you’re ready to use your homemade mix, the process couldn’t be simpler. In a small saucepan, whisk ⅓ cup of your mix with 1 cup of cold water or broth until smooth. The cold liquid is key here—it prevents those pesky lumps that can form when you add dry ingredients to hot liquid. Set your saucepan over medium heat and cook, whisking frequently, until the mixture gently bubbles and thickens, which typically takes about 2–3 minutes.
Remove from heat and let it cool slightly; you’ll notice it continues to thicken as it cools. For those of us who are always in a rush (raising my hand here), there’s also a microwave method: whisk the mix and liquid in a large microwave-safe bowl, heat for 60–90 seconds, give it another good whisk, then continue heating in 30-second bursts until it reaches that perfect thickness.
The beauty of this mix is its versatility—one batch equals one 10.5-ounce can of condensed soup, perfect for casseroles, pot pies, gravy, or slow cooker recipes. If your finished soup ends up too thick, no problem! Just whisk in a splash more liquid.
Too thin? Either simmer it a bit longer or whisk in a small slurry of additional mix. And don’t worry if things don’t go perfectly the first time; cooking is all about adjusting to taste.
Oh, and a little tip from someone who’s made this more times than I care to admit: keep your mix in a cool, dry pantry away from moisture, and it’ll stay fresh for up to 6 months.
Cream of Soup Mix Substitutions and Variations
Now that you’ve mastered the basic cream of soup mix, let’s talk about how to customize it to suit your taste preferences and dietary needs.
Want cream of chicken? Just use chicken broth when cooking and toss in some chopped cooked chicken.
Craving mushroom? Sauté those mushrooms first, then stir them into the prepared base.
For celery lovers, a quick sauté of minced celery with a pinch of celery seed works wonders.
Need dairy-free options? Swap in coconut or oat milk powder, or use plant milk instead of water.
Watching sodium? Reduce the bouillon or grab a low-sodium version.
Trust me, this versatile mix adapts to whatever your recipe—or dietary restrictions—calls for.
What to Serve with Cream of Soup Mix
Versatility shines brightest when you know exactly what to pair with your homemade cream soup mix.
I’ve found this pantry staple transforms ordinary meals into comfort food magic in minutes.
Try stirring it into your next chicken pot pie filling, or use it as the binding agent in that tuna noodle casserole your kids mysteriously devour.
Green bean casserole? Absolutely. Rice dishes? Game-changer.
My personal favorite: swirling it into skillet meals when I need a quick dinner solution.
That creamy texture turns simple protein and vegetables into something that feels intentional, not desperate.
Weeknight cooking victory.
Final Thoughts
While store-bought condensed soups have their place, this homemade cream of soup mix has completely transformed how I approach weeknight cooking.
I can whip up casseroles, gravies, and pot pies in minutes without worrying about mysterious ingredients or excess sodium. My pantry staple for those “what’s for dinner” moments.
The versatility is what I love most—from mushroom to chicken versions, all from one simple base.
Plus, it’s endlessly customizable to dietary needs. Gluten-free family member? No problem. Trying to reduce sodium? Got you covered.
Trust me, once you try this, you’ll never look back.
