Homemade Cream of Soup Mix

Oh my goodness, let me tell you about my little kitchen miracle – this homemade cream of soup mix! I used to buy those canned cream soups by the dozen for casseroles and sauces, until one rushed Tuesday night when I realized I’d run out mid-recipe. Panic led to experimentation, and wow – this mix was born! Now I always keep a jar in my pantry because it’s cheaper than store-bought, takes literally five minutes to make, and works in everything from creamy chicken bakes to veggie-packed soups.

The best part? You control what goes in it – no weird preservatives or mystery ingredients. My kids actually prefer this version in their favorite tuna casserole (though they’ll never admit I was right about skipping the canned stuff). Once you try it, you’ll wonder how you ever cooked without this versatile base sitting ready on your shelf!

Why You’ll Love This Cream of Soup Mix

Trust me, once you start using this mix, you’ll wonder why you ever bought those canned versions! Here’s what makes it so special:

Quick and Easy Pantry Staple

I can whip up a batch in 5 minutes flat while my coffee brews. The mix keeps beautifully for months in your pantry – just grab a scoop whenever a recipe calls for cream soup. No more last-minute grocery runs when you’re halfway through making dinner!

Healthier Than Store-Bought

No shady ingredients here – just real milk powder, cornstarch, and herbs you can pronounce. I love knowing exactly what’s going into my family’s meals (and avoiding all those preservatives they put in canned soups). The flavor? So much brighter and cleaner than anything from a can!

Ingredients for Cream of Soup Mix

This magical mix comes together with just a handful of pantry staples – I bet you have most of them already! Here’s what you’ll need:

• 2 cups powdered milk (the secret to that rich, creamy texture)
• 3/4 cup cornstarch (our thickening hero)
• 1/4 cup instant chicken or vegetable bouillon (for that savory depth)
• 2 tbsp dried onion flakes (trust me, they rehydrate beautifully)
• 1 tsp dried thyme (my favorite earthy note)
• 1 tsp dried basil (for a touch of sweetness)
• 1/2 tsp black pepper (freshly ground if you’re fancy like that)

Ingredient Notes & Substitutions

No chicken bouillon? No problem! Vegetable bouillon works just as well – I actually prefer it for vegetarian dishes. If you’re out of onion flakes, 1 tsp onion powder can pinch-hit in a bind. And if thyme isn’t your thing? Try rosemary or parsley instead. The beauty is you can tweak the herbs to match what you’re cooking – sometimes I add a pinch of garlic powder when I’m feeling adventurous!

How to Make Cream of Soup Mix

Okay, let me walk you through my foolproof method – it’s so simple you’ll memorize it after one try! The key is taking an extra minute to blend everything evenly so you don’t end up with clumpy soup later (we’ve all been there). Here’s how I do it:

Step 1: Combine Dry Ingredients

Grab your biggest mixing bowl – I use my trusty yellow one that’s seen better days. Dump in all the powdered milk, cornstarch, bouillon, and spices. Now here’s my secret: whisk like you mean it for a good 30 seconds! This breaks up any little clumps in the powdered milk and makes sure every scoop will be perfectly blended. I usually give it another quick whisk halfway through pouring ingredients just to be safe.

Step 2: Store Properly

Find your cutest airtight container – I’m partial to my glass mason jars, but any sealed container works. Pour in your mix and label it with the date (trust me, you’ll forget otherwise). Store it in a cool, dry spot – not above the stove where steam can get to it. My pantry shelf right next to the flour is perfect. It’ll stay fresh for up to 6 months, but mine never lasts that long!

Step 3: How to Use the Mix

When a recipe calls for a can of cream soup, just whisk together 1/3 cup of your mix with 1 1/4 cups cold water in a saucepan. Medium heat is key here – too hot and it’ll clump, too low and it takes forever. Stir constantly as it thickens (about 3-5 minutes). You’ll know it’s ready when it coats the back of a spoon beautifully. That’s it – creamy soup magic in minutes!

Tips for the Best Cream of Soup Mix

After making this mix dozens of times (and learning from my mistakes!), here are my can’t-miss tips: First, taste your bouillon before adding – some brands are saltier than others. Second, if your mix seems bland, add a pinch more thyme or a dash of garlic powder. And always, always whisk thoroughly – nobody wants clumpy soup! For extra richness, swap half the water for milk when you cook it up.

Cream of Soup Mix Variations

Oh, the fun really starts when you play with flavors! My favorite weekend experiment? Adding a teaspoon of garlic powder and a pinch of smoked paprika for a mix that makes killer potato soup. Feeling fancy? Try mushroom powder instead of bouillon – it’s incredible in beef stroganoff. The possibilities are endless!

Serving Suggestions

This mix is my secret weapon for so many dishes! I use it in creamy chicken and rice casseroles (my husband’s favorite), as a base for quick veggie soups, or to make the silkiest homemade gravy. It even transforms plain pasta into a cozy meal when I’m short on time – just stir in some cooked noodles, frozen peas, and leftover chicken. The possibilities are endless!

Storage & Reheating

Keep your mix in an airtight container away from heat and moisture – my pantry shelf works perfectly. It’ll stay fresh for 6 months, though mine never lasts that long! If using pre-mixed soup, store leftovers in the fridge and gently reheat with a splash more liquid to keep it nice and creamy.

Nutritional Information

Here’s the scoop per serving (1/3 cup mix): About 120 calories, 18g carbs, and 7g protein. Remember – numbers may change slightly based on your specific ingredients!

Frequently Asked Questions

Q1. Can I freeze the cream of soup mix?
Nope, freezing isn’t necessary and can actually make the powdered milk clumpy. The dry mix keeps beautifully in your pantry for up to 6 months – just keep it sealed tight! I once forgot a jar in the back of my cupboard for nearly a year, and guess what? It still worked perfectly (though I don’t recommend pushing it that far).

Q2. What if my soup turns out too thick?
No worries – just whisk in a splash more water or broth until it reaches your perfect consistency. I’ve done this more times than I can count while distracted by my kids! The great thing about homemade is you can adjust as you go.

Q3. Can I use this mix for cream of mushroom soup?
Absolutely! My favorite trick – sauté some mushrooms while the mix thickens, then stir them in at the end. The earthy mushrooms pair perfectly with the creamy base. You can even add a pinch of thyme to really make it sing.

Q4. How does this compare to canned soup nutritionally?
You’re cutting out all the preservatives and weird additives found in canned versions. Plus, you control the sodium by choosing lower-salt bouillon. My nutritionist friend calculated we save about 200mg of sodium per serving compared to leading brands!

Did You Make This Recipe?

I’d love to hear how your cream of soup mix turned out! Share your favorite way to use it in the comments below.

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