Cream of Anything Soup Mix (Homemade Condensed Soup)

If you have ever reached for a can of condensed soup halfway through a recipe, this cream of anything soup mix is the pantry upgrade you will want on your shelf. It is one jar of dry ingredients that turns into a thick, creamy base in about five minutes. Add mushrooms and you have cream of mushroom, stir in cooked chicken and you have cream of chicken, fold in broccoli or celery and you have those too. You control the salt, you know exactly what is in it, and you can make a whole batch ahead of time.

Why Make Your Own Cream Soup Mix?

Condensed cream soups are handy, but they are one-note. A homemade mix gives you a flexible base that you shape to whatever the recipe needs. A few good reasons to keep a jar around:

• You choose the flavor. One mix, endless soups: mushroom, chicken, broccoli, celery, or just plain and creamy.
• You control the sodium. Pick a lower-salt bouillon and you set the saltiness yourself.
• It stores well. Everything in the jar is shelf-stable, so there is nothing to refrigerate.
• It makes about eight to nine portions at once. Mix it once and you are set for many casseroles and quick lunches.

Cream of Anything Soup Mix Recipe

This is the full dry mix. Whisk it once, jar it, and you are done.

Ingredients (Dry Mix)

• 1¼ cups nonfat dry milk
• ¾ cup cornstarch
• ⅓ cup powdered chicken or vegetable bouillon
• 3 tablespoons freeze-dried minced onion (or 1½ tablespoons onion powder)
• 1 tablespoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ¾ teaspoon black pepper

How to Pack the Mix

1. Add all the ingredients to a large, dry bowl.
2. Whisk everything together until no lumps remain and the herbs and onion are evenly spread through the powder.
3. Spoon the mix into a clean, completely dry airtight jar and close the lid.

Store the jar in a cool, dry place. Kept this way, the mix will last about 6 to 12 months.

How to Make One “Can” of Soup

One “can” is about 1¼ cups of thick, condensed-style soup, the amount many casserole recipes call for. Here is how to make it.

Ingredients (One “Can”)

• ⅓ cup cream of anything soup mix
• 1¼ cups cold water

Instructions

1. Stir the dry mix into the cold water in a small saucepan until it is mostly smooth.
2. Set the pan over medium heat and whisk constantly.
3. Keep cooking and whisking for 3 to 5 minutes, until the soup is thick and bubbly.
4. Remove from the heat and let it cool slightly.
5. Use it in any recipe that calls for condensed cream soup.

Flavor Variations

The plain base is mild and savory, which is exactly what makes it so useful. Once it is thick, stir in whatever flavor you want.

Cream of Mushroom

Sauté finely chopped mushrooms in a little butter or oil until they release their liquid and turn golden, then stir them into the cooked soup. Chop them small if you want a smooth, classic texture.

Cream of Chicken

Use chicken bouillon in the mix, then fold in finely diced or shredded cooked chicken. A little extra black pepper works well here.

Cream of Broccoli

Steam or blanch small broccoli florets until just tender, chop them finely, and stir them in. For a smoother soup, blend the broccoli with the finished base.

Cream of Celery

Cook finely diced celery in a little butter until soft, then stir it into the soup. It is a mild, fresh flavor that suits vegetable-based casseroles.

How to Use It in Casseroles

Anywhere a recipe asks for a can of condensed cream soup, use one batch of the cooked, cooled soup (about 1¼ cups). Here are a few ideas to get you started:

• Green bean casserole: Use cream of mushroom with green beans and a crunchy topping.
• Chicken and rice casserole: Use cream of chicken or cream of celery with cooked rice, chicken and vegetables.
• Broccoli and cheese bake: Use cream of broccoli with shredded cheese and cooked rice or pasta.
• Tuna noodle casserole: Use cream of celery or cream of mushroom with noodles, tuna and peas.
• Quick pan sauce: Thin it with a splash of milk or broth and spoon it over cooked chicken, pork chops or noodles.

Because homemade soup is not quite as thick as some store-bought versions, let it cool and thicken a little before mixing it into your dish. If the casserole looks too dry once everything is combined, a splash of milk or broth will loosen it.

How to Serve It as a Ready-to-Eat Soup

This mix is not only for casseroles. To turn it into a bowl of soup you can eat right away, use more liquid than the “can” recipe. A good starting point is to cook the ⅓ cup of mix as above, then whisk in an extra ½ to ¾ cup of hot water, milk or broth until it reaches the thickness you like. Add your cooked mushrooms, chicken, broccoli or celery, taste, and adjust the seasoning. Finish with a little extra black pepper or chopped fresh parsley.

Tips for the Best Results

• Start with cold water. Whisk the mix into cold water before you turn on the heat. Dry milk and cornstarch clump when they hit hot liquid, so dissolving them first gives a smooth soup.
• Whisk constantly. Cornstarch settles and sticks to the bottom of the pan, so keep the whisk moving as it thickens.
• Choose your bouillon carefully. Powdered bouillon can be very salty, so look for a low-sodium one if you are watching your salt, and taste the finished soup before you add any extra salt to your recipe.
• Whisk well before packing. The cornstarch and dry milk are fine powders, and the heavier onion and herbs can sink. Give the finished jar a good shake or stir before scooping.
• Use a dry scoop. Always measure with a clean, dry spoon so moisture does not get into the jar.

A Gift Jar Idea

This mix makes a thoughtful, practical gift. Spoon it into a clean glass jar and seal the lid tightly. Tie a tag around the neck with the instructions: “Stir ⅓ cup mix into 1¼ cups cold water, cook over medium heat, whisking, until thick and bubbly, 3 to 5 minutes.” Add a note about the storage time and a few ideas for casseroles. A jar of this mix is especially welcome for new cooks, busy families and anyone who likes to cook from scratch.

How to Store the Mix

Keep the dry mix in an airtight jar in a cool, dry place away from heat and sunlight. A pantry shelf or cupboard is ideal. Stored properly, it keeps for about 6 to 12 months. Do not add any liquid to the jar, and check the mix before using it. If it smells off, looks damp or has clumps that will not break up, it is best to throw it out and make a fresh batch. Once you cook the mix with water, treat it like any other prepared food: use it right away or refrigerate leftovers and use them within a few days.

Frequently Asked Questions

How many “cans” of soup does one batch make?

The dry mix comes to roughly 2½ to 3 cups in total. At ⅓ cup of mix per “can,” one batch makes about 8 to 9 cans of soup. The exact number depends a little on how tightly the powder is packed.

Can I use onion powder instead of freeze-dried minced onion?

Yes. Use 1½ tablespoons of onion powder in place of the 3 tablespoons of freeze-dried minced onion. The texture will be slightly smoother, and the flavor stays the same.

Can I make the mix vegetarian?

Yes. Just use powdered vegetable bouillon instead of chicken bouillon. Check the label if you need the mix to meet any other dietary needs.

Why is my soup lumpy?

Lumps usually mean the mix hit hot liquid before it was dissolved, or the soup was not whisked enough while it cooked. Always stir the mix into cold water first and whisk continuously over medium heat. If a few lumps remain, whisk hard or pour the soup through a fine strainer.