Homemade Cream of Anything Soup Mix (DIY Substitute for Canned Soups)

Skip the overpriced cans and create your own cream of anything soup mix at home! This versatile dry mix replaces those little cans of cream of mushroom, chicken, celery, or broccoli soup that so many casseroles and family recipes call for.

It’s budget-friendly, healthier, and keeps in your pantry for up to a year. Perfect for quick dinners, comforting casseroles, cream sauces for veggies, and more.

💖 Why Make Your Own Cream Soup Mix?

Those little cans of condensed cream soups may seem convenient, but they’re loaded with sodium, MSG, and ingredients you can’t pronounce. By making your own DIY cream of mushroom or chicken soup substitute, you save money, avoid preservatives, and always have a mix ready in your pantry. Plus, you can control the flavor and create cream of anything — mushroom, broccoli, celery, chicken, even shrimp!

🛒 Ingredients

Choose your bouillon wisely. For a lower sodium option, pick a low-sodium bouillon. If you’re avoiding MSG, grab a MSG-free bouillon. The beauty of this mix is its flexibility—you decide the base.

Cream of Anything Soup Mix – Family Size (18 Cans Equivalent)

• 4 cups powdered milk
• 1 ½ cups cornstarch
• ½ cup instant bouillon granules (chicken, beef, or vegetable)
• 4 tsp dried onion flakes
• 2 tsp dried thyme
• 2 tsp crushed basil
• 1 tsp freshly ground black or tellicherry pepper

Instructions: Measure all ingredients into a gallon Ziploc bag. Shake to combine. For long-term storage, transfer to a vacuum-sealed bag or jar. Keeps for up to 12 months.

➡️ Makes about 18 “cans” of condensed cream soup equivalent.

Cream of Anything Soup Mix – Trial Size (4 Cans Equivalent)

• 1 cup powdered milk
• 6 Tbsp cornstarch
• 2 Tbsp bouillon granules (chicken, beef, or vegetable)
• 1 tsp dried onion flakes
• ½ tsp dried thyme
• ½ tsp dried basil
• ¼ tsp ground black pepper

Instructions: Measure all of the ingredients into a pint jar. Stir or seal and shake to combine. This mix will store well in the pantry for up to 12 months.

➡️ Makes about 4 cans of condensed cream soup equivalent.

👩‍🍳 How to Use the Mix

Each “can” equivalent = ⅓ cup dry mix + 1 cup water. For a richer taste, add 1 Tbsp butter.

1. Whisk mix and cold water (and butter if desired) in a saucepan.
2. Cook over medium heat, stirring, until thickened.
3. Add chosen vegetables, proteins, or seasonings (see below) to create your desired flavor.

📦 Storage Tips

Store the dry mix in an airtight container in a cool, dark place. For maximum freshness, vacuum seal or keep in a mason jar with a silica packet. Properly stored, this mix lasts up to 12 months.

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🎨 Recipe Variations

Once you’ve thickened the base (⅓ cup dry mix + 1 cup water), stir in ½ cup prepared ingredient(s) to create a true “cream of ____” soup. Be sure to cook or soften vegetables and proteins first for the best flavor and texture:

• Asparagus – Trim, cut into ½-inch pieces, and steam until tender-crisp.
• Broccoli – Chop into florets, steam until fork-tender, then dice.
• Celery – Dice and sauté in a little butter until softened.
• Cooked Chicken – Dice or shred roasted or poached chicken.
• Cooked Shrimp – Peel, devein, chop, and sauté until pink.
• Diced Potatoes – Boil ½-inch cubes until fork-tender, then drain well.
• Mushrooms – Slice and sauté in butter until golden and liquid evaporates.
• Tomatoes – Dice, then sauté briefly to cook off excess liquid.
• Onions – Dice and sauté until translucent (or caramelize for extra flavor).

Use immediately in casseroles, sauces, or any recipe that calls for a can of condensed soup.

🥄 Complete Quick Reference: Cream of “Anything” Variations

Use this chart to quickly customize your homemade cream of anything soup mix. Each ingredient includes exact preparation, amount, and the resulting flavor outcome. Every variation equals 1 (10.5 oz) can of condensed soup equivalent.

Ingredient	Preparation	Amount to Add	Flavor Outcome
Asparagus	Trim woody ends, cut into ½-inch pieces, steam until tender-crisp	½ cup	Cream of Asparagus
Broccoli	Chop florets, steam until fork-tender, dice	½ cup	Cream of Broccoli
Celery	Dice, sauté in butter until softened	½ cup	Cream of Celery
Cooked Chicken	Dice or shred cooked chicken (roasted, baked, or poached)	½ cup	Cream of Chicken
Cooked Shrimp	Peel, devein, chop, and sauté until pink	½ cup	Cream of Shrimp
Diced Potatoes	Peel (optional), dice into ½-inch cubes, boil until tender, drain well	½ cup	Cream of Potato
Mushrooms	Slice thin, sauté until golden and liquid evaporates	½ cup	Cream of Mushroom
Tomatoes	Dice, sauté briefly to remove excess liquid	½ cup	Cream of Tomato
Onions	Dice, sauté until translucent (or caramelize for richer flavor)	½ cup	Cream of Onion
Corn	Use cooked kernels (fresh, frozen, or canned, drained well)	½ cup	Cream of Corn
Spinach	Steam or sauté, squeeze out excess liquid, chop finely	½ cup	Cream of Spinach
Cauliflower	Steam florets until soft, mash lightly	½ cup	Cream of Cauliflower
Ham	Dice leftover cooked ham into small cubes	½ cup	Cream of Ham
Turkey	Dice or shred cooked turkey (roasted or poached)	½ cup	Cream of Turkey
Bacon	Cook until crisp, crumble	½ cup	Cream of Bacon
Green Peas	Use cooked peas (fresh or frozen for best texture)	½ cup	Cream of Pea
Mixed Vegetables	Use a combo of peas, carrots, and corn, cooked	½ cup total	Cream of Mixed Vegetable

👉 Once your ingredient is prepared, stir it into the thickened soup base (⅓ cup dry mix + 1 cup water). Use immediately in casseroles, sauces, or any recipe calling for a can of condensed soup.

Note: Add proteins or fresh vegetables just before use. For long-term storage, keep the base mix plain and add ingredients when cooking.

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🌿 Using Dried Vegetables in Cream of Anything Soup Mix

If you want to take your homemade cream soup mix to the next level, add dried vegetables directly into the dry base. This not only boosts flavor but also turns the mix into a ready-to-go “just add water” soup shortcut.

Best Dried Veggies to Use

• Dried Mushrooms – for a rich, earthy cream of mushroom substitute
• Dried Celery – the classic cream of celery flavor
• Dried Broccoli or Asparagus – garden-fresh taste
• Dried Carrots, Spinach, or Peas – extra color and nutrition
• Dried Onions – boosts flavor without chopping

How to Add Dried Veggies to Cream of Anything Soup Mix

Stir 2–4 tablespoons of minced dried vegetables directly into the dry mix before storing. When reconstituted (⅓ cup mix + 1 cup water), the veggies soften as the soup thickens, creating a ready-made cream of mushroom, celery, broccoli, or whatever flavor you choose.

Storage Tips

• Adding dried vegetables shortens the shelf life slightly (6–8 months vs. 12 months without veggies).
• For longest freshness, vacuum seal the mix and include a food grade silica or oxygen absorber.
• If you want maximum storage time, keep the mix plain and add dried vegetables separately when cooking.

💡 Pro Tip: Keep small jars of dried mushrooms, celery, and onions in your pantry. Stir them into the prepared soup base as needed to create custom flavors without compromising shelf life.

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💸 Budget101® Price Breakdown

Ingredient	Amount Used	Package Size	Full Cost	Used Cost
Powdered Milk	1 cup	25.6 oz ($13.47)	$13.47	$2.11
Cornstarch	6 Tbsp	16 oz ($1.48)	$1.48	$0.33
Bouillon Granules	2 Tbsp	7.9 oz ($3.67)	$3.67	$0.46
Dried Onion Flakes	1 tsp	2.8 oz ($2.98)	$2.98	$0.07
Dried Herbs & Pepper	1 ¼ tsp combined	Various pantry staples	—	$0.10
🧾 Total Recipe Cost:				$3.07
👨‍👩‍👧‍👦 Cost Per Can Equivalent (4 cans):				$0.77

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❓ Frequently Asked Questions

How long does homemade cream of soup mix last?
Stored airtight in a cool pantry, it keeps for up to 12 months.

Can I make it dairy-free?
Yes! Substitute coconut milk powder or soy milk powder for the dry milk.

What if my soup comes out too salty?
Bouillon brands vary—choose low-sodium or cut back slightly and add salt to taste at the end.

🍽️ Recommended Recipes Using Cream of Anything Soup Mix

• Copycat Cracker Barrel Hash Brown Casserole
• Slow Cooker Creamy Ranch Chicken
• Crockpot Chicken & Cranberry Stuffing

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Keep this mix on hand and you’ll never need to buy another can of cream soup again!