Homemade Cream Soup Mix

This homemade cream soup mix is not only healthier than the bought version, it’s cheaper too! And I love that it allows you to make as little or as much as you want at a time.

Cheaper and healthier than bought cream soup, this homemade version allows you to make as little or as much as you want at a time.

Maybe I’m strange, but I enjoy playing around with creating my own homemade version of convenience foods.  I find it fulfilling partly because it is typically less expensive, but also partly because it is just so much healthier!Recently I discovered how to make homemade cream soup mix and I love it!  My method involves making a powdered mix which I really like because it is both easy to make the mix and also easy to mix up the actual cream soup once you are ready to use it in a recipe.  It is also very inexpensive, costing me right around $0.25 to $0.30 per serving (the equivalent to 1 can.)

Homemade Cream Soup Mix

2 cups instant nonfat dry milk powder
10 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes*
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon pepper

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.

When ready to make, whisk 1 1/3 cups water and 6 tablespoons soup mix together in a microwave safe bowl. Microwave on high, uncovered, for 2 to 2 ½ minutes, stirring occasionally. For mushroom soup, add ¼ to ½ cup sauteed sliced mushrooms; for celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

(If I’m using this in a casserole etc. I actually never add the mushrooms or celery- just use the plain cream soup and it tastes great. Easy as can be!)

* I couldn’t find these for awhile and just made it without.  It still was good, although I’ve found that with the flakes added it is a bit thicker and more the consistency of bought cream soup.  


Mexican Dressing

Homemade Bisquick Mix

Homemade Onion Soup Mix navy 

There are affiliate links in this post – please read my full disclosure policy here. 


    • ThriftyFrugalMom says

      I’ve only ever used water, but I think using either chicken stock or broth would be a delicious addition! I don’t think it would matter which you use. The only thing I would watch is the amount of salt in the broth/stock since the bouillon in the cream soup mix makes it salty.

  1. says

    Not only is this a less expensive way but it’s a ton better for you! I am so glad that you shared this because I have been looking for a great homemade version! :-)

    • ThriftyFrugalMom says

      Yes, that’s what I love about it! To me just saving money or eating healthier is great, and when the two come together, well, it’s just pretty awesome.

    • ThriftyFrugalMom says

      I know, isn’t it fun creating your own stuff, Michelle? I have made spaghetti sauce a couple of times but never was able to perfect the thickness issue. I make a great marinara sauce though! :) Maybe one of these days I’ll figure the spaghetti sauce thing out too….or perhaps you can and then share your secret with me. 😉

  2. Kimberly says

    So have you tried using this in the crockpot? About the only time I use canned soups anymore is in the crockpot.

    • ThriftyFrugalMom says

      Kimberly, I think I have. I basically use it in all my recipes that call for cream soup except for poor man’s steak- the only reason I don’t use it for that is because to get the right flavor you really do need the mushrooms and often I don’t have mushrooms on hand to make a true homemade cream of mushroom soup. It may make whatever recipe you are making a tad thinner than bought cream soup, but otherwise, it should work just fine.


Leave a Reply

Your email address will not be published. Required fields are marked *