Cream Soup Mix

Cream Soup Mix Recipe

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Hope Wasylenki


I found this on the internet and find it is awesome to use as a substitute for canned cream soups in recipes.


★★★★★ 1 vote

10 Min
10 Min
No-Cook or Other


  • MIX

  • 2 c
    milk, nonfat, dry
  • 3/4 c
  • 1/4 c
    chicken bouillon granules
  • 2 Tbsp
    dried onion flakes
  • 3/4 tsp
    italian seasoning
  • 1/2 tsp
    black pepper
  • SOUP

  • 1/3 c
    soup mix
  • 1 1/4 c

How to Make Cream Soup Mix


  1. Combine all dry ingredients.

    Store in an air-tight container (up to 6 months).
  2. Combine 1/3 cup dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product.
  3. Makes the equivalent of 9 cans condensed soup.
  4. This is perfect for use in casseroles calling for a creamed condensed soup. Sometimes you may need to allow it to cool before using in your recipe. This recipe happens to be much lower in fat and salt than the canned versions. But, to use it, you have to have it made up and ready to go.
  5. The mix also serves as the base for your own cream of "blank" soup. Here's a sample:

    Ham & Corn Chowder
    Prepared soup base
    1/2 cup diced ham
    1 can creamed-style corn

    Stir all together and allow to heat thoroughly over medium-low heat. Ladle into bowls and top with croutons and sliced Green Onion tops.

Printable Recipe Card

About Cream Soup Mix

Course/Dish: Other Soups
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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