Cream Soup Mix

I use very few mixes, homemade or purchased, because they take up lots of space in the cupboard and produce too much packaging.  But this mix eliminates many cans in the pantry, is inexpensive, eliminates many additives and high sodium and still makes casseroles easy to get into the oven.  To convert those recipes that call for cream soup, use this simple mix.  I included two sizes of recipe so you can try the smaller recipe first. 
Cream Soup Mix
Equals 4 cans of cream soup
¾ cup Dry Skim Milk
½ cup Cornstarch
¾ tablespoon Dried Onion
¼ teaspoon pepper
3/8 teaspoon Dried Basil
¾ teaspoon Dried Thyme
2 tablespoons Chicken Bouillon Granules (low sodium works)
Equals 10 cans of cream soup
2 cups Dry Skim Milk
1 1/4 cups Cornstarch
2 tablespoons Dried Onion
1/2 teaspoon Pepper
1 teaspoon Basil
1 teaspoon Thyme
1/4 cup Chicken Bouillon Granules (low sodium kind works)
To Use in your recipes:
For 1 Can Soup:
1/3 Cup Dry Mix
1 1/4 Cups Water
For 1/2 Can Soup:
2 Tablespoons Dry Mix
5/8 Cup Water
For 1/3 Can Soup:
1 1/2 Tablespoons Dry Mix
3/8 Cup Water
Combine ingredients and mix well. Keep in jar, refrigerated.
Combine dry mix with cold water in 1 quart measuring cup (for 1 can). Microwave on high for 3-4 minutes; stir every minute, until thickened.
1/2 can soup amount can be microwaved 1 1/2-2 minutes; stir every 30 seconds. (use 2 cup measure.)
Add an additional 1-2 teaspoons of chicken bouillon for a chicken dish and beef bouillon for a beef or mushroom soup dish. Celery or garlic powder can also be added for additional flavor. USE AS A DIRECT SUBSTITUTE FOR UNDILUTED CREAM SOUP IN CASSEROLES.
Per Can Equivalent: 158 Calories; 1g Fat (3.1% calories from fat); 9g Protein; 28g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 580mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Non-Fat Milk; 0 Fat.
Cost in March 2010: About 39¢ per can equivalent

This recipe makes it easy to cut recipes using cream soup into halves or thirds without waste.  You are controlling the ingredients in the mix, and the jar takes much less room to store than cans, not to mention not having to recycle cans.  If you haven't a microwave, just cook on the stove over medium low heat, stirring constantly, until very thick, or the consistantcy of the undiluted soup.  Generally, the price is right as well.


  1. Thank you for this. I get so frustrated with recipes that call for cream soup, my daughter can’t have the msg, and I truly don’t like them! This will help. Love your blog, I have been searching for one like this for years.

    1. Check through our casseroles, either in our search box or on our Pinterest boards to find lots of casseroles that don't use canned soup. The few that do can use white sauce as a substitute.


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