This homemade cream of anything soup mix is an easy way to replace a can of condensed soup using simple pantry ingredients. If a recipe calls for cream of chicken, cream of mushroom, or cream of celery soup, this quick stovetop mixture creates the same creamy base in just a few minutes. I use this for casseroles, pot pies, and skillet dinners.
I started making this mix after realizing how often recipes rely on those little cans of soup. They’re convenient, but I prefer keeping ingredients on hand that I can control and use in different ways. A jar of the mixed dry ingredients for this lives in my pantry now, and it has saved dinner more times than I can count when I’m halfway through a recipe and realize I don’t have a can of soup after all.
One of my viewers shared this idea, and I loved it … using this mix as a base. It’s a simple way to turn a pantry staple into a comforting meal.
OMG the cream of mushroom soup is AMAZING!!
It IS SO GOOD! Thank you so much!!
Jean-Marie
When I Use This Mix
The moment this mix proves its usefulness is usually halfway through cooking dinner.
You’ve started a casserole or a skillet meal, and suddenly the recipe calls for one can of cream of something soup. Sometimes it’s mushroom. Sometimes chicken. Sometimes celery.
If there isn’t a can in the pantry, dinner pauses.
With this mix, that moment disappears. A quick whisk in a saucepan and a few minutes of heat turn the pantry ingredients into a creamy soup base that works just like the canned version.
I use it most often for:
- creamy skillet dinners
- chicken and rice casseroles
- tuna noodle casserole
- pot pie filling
- slow cooker meals
What This Soup Base Is Like
When the mixture cooks, it thickens into a smooth, creamy sauce with a mild savory flavor that works with almost anything.
I love the smell while it cooks … warm and buttery, with a gentle onion and garlic note. And as it thickens, the sauce becomes silky enough to coat a spoon but still light enough to stir easily into casseroles or rice dishes.
Because the flavor starts fairly neutral, it adapts well depending on what you add. Mushrooms can turn it into cream of mushroom soup. Chicken broth nudges it toward cream of chicken. Even a little sautéed celery changes the character of the sauce. That flexibility is exactly what makes it useful.
WHY I PREFER THIS
There’s nothing wrong with canned soup, but since I started keeping this mix in the pantry I’ve found several advantages.
• It uses simple ingredients already in the pantry
• It can be made in exactly the amount you need
• A jar of the dry mix keeps for months… if not longer.
• The flavor is easy to adjust depending on the recipe
• I can control what goes into it, and there’s no extra stuff I don’t need.
Two Ways to Use This
This recipe works two different ways depending on what you need.
1. Make one base to replace a single 10.5 ounce can of condensed soup.
or
2. Mix a pint jar of dry soup mix that stays in the pantry so you can scoop out a portion whenever a recipe calls for a can.
Both versions use the same basic ingredients.
Homemade Cream of Soup Mix (1 Can Replacement)
Equipment
- 1 small saucepan
Ingredients
Dry Mix Ingredients
- 1/4 cup nonfat dry milk powder
- 1 tablespoon cornstarch
- 2 teaspoons all-purpose flour
- 1 teaspoon bouillon powder (chicken or vegetable, your choice)
- 1 teaspoon dried minced onion
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/16 teaspoon black pepper
Wet Ingredients
- 1 1/4 cup water or broth (use chicken broth for "cream of chicken" soup)
- 1 tablespoon butter (optional, gives a smoother, more "canned-soup-like" result)
Flavor Ingredient Options (pick one or two)
- 1/2 teaspoon chicken bouillon powder (optional, for cream of chicken soup)
- 2 tablespoons cooked, cubed chicken (optional, for cream of chicken soup)
- 1 teaspoon mushroom bouillon powder (optional, for cream of mushroom soup)
- 1/4 cup chopped mushrooms (optional, for cream of mushroom soup)
- 1/2 teaspoon celery seed (optional, for cream of celery soup)
- 1/4 cup finely diced celery (optional, for cream of celery soup)
- 1/2 teaspoon Italian seasoning (optional, for cream of herb soup)
- 1/2 cup sautéed onions (optional for any soup)
Instructions
To Make Condensed Soup
- In a small saucepan, whisk together the dry ingredients.1 1/4 cup water or broth
- Slowly whisk in the water or broth until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to simmer.
- Optionally stir in the butter until melted.1 tablespoon butter
- Add additional flavor ingredients to make cream of chicken, cream of mushroom, or cream of celery soup.1/4 cup chopped mushrooms, 1/4 cup finely diced celery, 2 tablespoons cooked, cubed chicken
- Cook 2–3 minutes, until the mixture thickens to a creamy condensed-soup consistency. When the sauce finishes cooking, it should be smooth and lightly creamy, just thick enough to coat the back of a spoon.
- Use immediately in any recipe calling for one can of cream soup.
Nutrition
Notes
Why I Keep a Jar of This in the Pantry
One of the things I’ve been learning over the years is that the most useful pantry ingredients are often ones that anticipate my needs. They’re not fancy. They’re not exciting. But they solve a problem.
A jar of this mix means I don’t have to think about whether we have the right kind of canned soup for a recipe. I can just cook.
And the more I notice those little systems working, the more I realize how much easier they make everyday meals.
Here’s my recipe for making a pint-size jar of this for the pantry:
Cream of Anything Soup Mix (Pint Jar)
Equipment
- 1 pint jar
Ingredients
- 1 1/2 cups nonfat dry milk powder
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 tablespoons bouillon powder (chicken or vegetable)
- 2 tablespoons dried minced onion
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
To Mix Dry Ingredients
- Add all ingredients to a mixing bowl.
- Whisk thoroughly until evenly combined.
- Transfer to a pint-size Mason jar or other airtight container.
- Label and store in a cool, dry pantry for up to 6 months.
To Replace One Can of Condensed Soup
- Shake the jar and scoop out 1/3 cup of dry mix.
- In a small saucepan, whisk together with 1 1/4 cups of water or broth. Add an optional tablespoon of butter for richness. Stir well so the mix doesn’t clump.
- Bring to a summer over medium heat, whisking often. Make sure the liquid reaches a simmer so the starch activates.
- Cook 2-3 minutes, until thickened. Use immediately in any recipe calling for one 10.5-oz can of condensed soup.
Nutrition
Video
Notes
- ⅓ cup soup mix
- 1¼ cups liquid (broth, milk, or water)
Proper Storage
The dry mix will keep well in an airtight jar in a cool pantry for several months. If the ingredients settle over time, simply shake the jar before measuring.
Helpful Tip
You can extend the shelf life of your dry mix by using a vacuum sealer. I also recommend including an oxygen absorber packet. With a well-sealed jar and oxygen absorber packet, you can keep this dry mix in a cool, dark, and dry pantry for 1-2 years.
What to Use Instead of Cream of Chicken or Cream of Mushroom Soup
Many casseroles and slow cooker recipes rely on condensed soups for their creamy base. If you don’t have the exact kind a recipe calls for, this mix works as a flexible substitute.
The finished sauce can replace:
- cream of chicken soup
- cream of mushroom soup
- cream of celery soup
Because the flavor starts fairly neutral, you can adjust it easily. Chicken broth leans the sauce toward cream of chicken, while sautéed mushrooms quickly turn it into cream of mushroom.
What to Use Instead of Dried Milk Powder
You can substitute dried buttermilk for dried milk in this recipe. I’ve had viewers try this and really enjoy the result. It gives the soup a slightly tangier, richer flavor that some people feel is closer to the classic canned versions. If you already have dried buttermilk on hand, it’s a great option to use.
Frequently Asked Questions
Can this replace cream of chicken soup?
Yes. Use chicken broth instead of water for the closest flavor.
Can I make cream of mushroom soup with this?
Yes. Stir sautéed mushrooms into the finished soup base.
Can I make this without bouillon?
You can, though the flavor will be milder. You may want to season the finished soup base a little more.
Is this soup gluten free?
No, but you can make it gluten free by replacing the flour with cornstarch. Also be sure to use gluten-free bouillon, as some powders contain wheat or are processed in facilities that handle gluten. Look for one labeled gluten free, or substitute a gluten-free broth powder.
How do I make a label for my jars?
I have a free label for both the top of your jar and for the front (or use it as a tag). Both list the exact ingredients that go into the jar, so it’s easy to refill when you run out. You can get the free printable jar labels here.
This mix works well in many comfort food recipes, including:
- chicken and rice skillet
- tuna noodle casserole
- pot pie filling
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.
OMG the cream of mushroom soup is AMAZING!! As a kid, I would just eat a can of Campbells Cream of mushroom soup as soup. Or my Mom would heat it up to put over rice. I LOVED IT. But now that I am older, I cannot handle all of the sodium that’s in their can and the low sodium versions are just terrible. I just made your recipe for lunch – I added a large can of mushrooms and a sautéed diced onion (used veggie stock and veggie bullion as I am vegetarian) and I used dried powered buttermilk instead of powered milk because it was what I had on hand. It IS SO GOOD! Thank you so much!!
This made me smile so much! I know exactly what you mean about loving it as a soup on its own. There’s something really comforting about that flavor, isn’t there?
I love how you made it your own with the mushrooms, onion, and veggie stock — and the powdered buttermilk is such a great idea. That’s exactly what I was hoping this mix would do, give you a base you can adapt to what you have and what you like.
Thank you for taking the time to share this, truly! <3
Thank you! you are so clever. I appreciate all the sharing of your creative ideas!
Brilliant idea I will be adopting from now on!
What if you don’t have mushrooms, celery, or chicken on hand?!? I love this idea, but I feel as though I would also need some kind of substitute for those things!
Cream of chicken soup – add chicken broth or bouillon (shelf stable)
Cream of mushroom soup – add canned mushroom (shelf stable)
Cream of celery soup – add celery seed (shelf stable)
So you can do this! These items will last a long time in the pantry. 🙂
Wonderful, Deb! Let me know how it goes.
Thank you, Phyllis! I love to share.
I’ve been using this recipe for quite awhile. I love it.
I use powdered whole milk instead of non fat.
To make it gluten free you can use arrowroot instead of flour or cornstarch.
I am not able to print the labels. The link does not appear to be woking.
You’re right! I’d put the link in poorly, but I’ve now fixed. Thank you for alerting me to that. Here is the link: Printable Labels
I apologize, I haven’t tried the recipe yet but had to leave a rating. I fully intend to try it though, canned soup has gotten expensive! I have a question though; I have a recipe that calls for cream of jalapeno soup which I’d never heard of before. I found it online but it’s ridiculous in price. How would you suggest turning this into cream of jalapeno condensed soup? Thank you in advance!
To turn this into Cream of Japapeno soup, I recommend getting some large jalapenos (about 3 or 4) and cilanto (a handful), and putting both into a high speed blender or food processor, then puree until smooth. Then add this mixture into your soup as it is cooking on the stovetop during step five. That’s all there is to it!