Cream of Soup Mix (Condensed Soup Substitute)

Name: Cream of Soup Mix (Condensed Soup Substitute)
Total time: 5 min
Yield: About 3.25 cups mix (≈9–10 'cans')
Ingredients: 2 cups powdered milk; 3/4 cup cornstarch; 1/2 cup chicken or vegetable bouillon powder; 1 teaspoon onion powder; 1/4–1/2 teaspoon black pepper

Skip the cans! This pantry mix makes a silky, condensed-style “cream of” soup base for casseroles, gravies, and slow cookers. Stir it with water or broth and it thickens in minutes.

Jar of homemade cream of soup dry mix beside a creamy casserole

5 minutes (mix only) Makes: ~3¼ cups mix (≈9–10 “cans”) Per use: ⅓ cup mix + 1 cup water/stock Category: Dry Mixes · Sauces

Mix Ingredients

2 cups powdered milk (whole is richest)
¾ cup cornstarch
½ cup chicken bouillon powder (or vegetable)
1 tsp onion powder
¼–½ tsp black pepper, to taste

To make the mix: Whisk everything in a large bowl until fully combined. Transfer to an airtight jar. Bouillon varies in saltiness—start with a scant ½ cup if you prefer lower sodium.

Jar Label (write this on the container)

“For 1 can substitute: Whisk ⅓ cup mix with 1 cup cold water or broth. Simmer 2–3 minutes until thick. Use as cream of chicken/mushroom/celery.”

Step-by-Step: Make One “Can”

Whisk cold. In a small saucepan, whisk ⅓ cup mix with 1 cup cold water or broth until smooth (no dry pockets).
Thicken. Set over medium heat and cook, whisking, until it gently bubbles and thickens, 2–3 minutes. Remove from heat; it will thicken a bit more as it cools.
Use. Equals one 10.5-oz can of condensed soup for casseroles, pot pies, skillet gravies, or slow cooker recipes.

Microwave method: Whisk in a large microwave-safe bowl, heat 60–90 seconds, whisk, then 30-second bursts until thick.

Variations, Tips & Storage

Cream of Chicken: Cook with chicken broth. Stir in ½–1 cup finely chopped cooked chicken if desired.
Cream of Mushroom: Sauté ½ cup minced mushrooms in 1 tsp butter/oil; add prepared base and simmer.
Cream of Celery: Sauté ½ cup minced celery and a pinch of celery seed; stir into base.
Dairy-free: Swap coconut or oat milk powder for powdered milk, or omit milk powder and make the base using 1 cup unsweetened plant milk instead of water when cooking.
Gluten-free: This recipe uses cornstarch (naturally GF). Ensure your bouillon is certified GF.
Lower sodium: Use low-sodium bouillon or reduce to ¼–⅓ cup and salt finished dishes to taste.
Too thick? Whisk in a splash more liquid. Too thin? Simmer 30–60 seconds longer or whisk in 1–2 tsp additional mix slurry.
Storage: Airtight in a cool, dry pantry up to 6 months. Keep moisture out for best shelf life.

Yield (mix)About 3¼ cups (≈9–10 “cans”)

Active Time~5 minutes

Per Use⅓ cup mix + 1 cup water/stock

CategoryDry Mixes · Sauces