Skip the canned soup and keep this pantry mix on hand instead. Fat Free Cream Soup Mix gives you a quick, creamy base for casseroles and soups with simple dry ingredients, and one batch makes about 6 condensed-soup equivalents.
It stores well, costs less per use than grabbing a can every time, and lets you control the seasoning. When you need one can of condensed soup, just whisk 1/3 cup of the mix with 1 1/4 cups cold water and cook until thickened. No mystery can required.
- 🥣 Ingredients
- 👩🍳 Instructions
- 💡 Tips for Best Results
- 🔄 Variations and Substitutions
- 🥄 How to Use the Mix
- 🧊 Storage
- 📦 Make-Ahead
- 🍽️ Serving Suggestions
- 💸 Budget101® Price Breakdown: Fat Free Cream Soup Mix
- 🛒 Walmart Grocery List
- ❓ Frequently Asked Questions about Fat Free Cream Soup Mix
- 📌 Love this Fat Free Cream Soup Mix? Pin it!
- 🖨️ Print-Friendly Fat Free Cream Soup Mix
Ingredients
You only need a handful of shelf-stable ingredients to build a creamy soup base that works anywhere you’d normally reach for canned condensed soup.
- 2 cups powdered nonfat milk
- 3/4 cup cornstarch
- 1/4 cup instant vegetable bouillon
- 2 tablespoons dried onion flakes
- 1 teaspoon basil leaves
- 1 teaspoon thyme leaves
- 1/2 teaspoon pepper
The powdered milk gives you the creamy body, while the cornstarch does the thickening. The bouillon and herbs handle the flavor so the mix doesn’t taste like bland white paste, which is a culinary tragedy no one needs.
Instructions
Mixing the base takes just a minute.
- Measure the powdered nonfat milk, cornstarch, instant vegetable bouillon, dried onion flakes, basil leaves, thyme leaves, and pepper into a large zip-top bag or airtight container.
- Seal the bag and shake well, or close the container and stir thoroughly, until the mixture looks evenly blended with no visible pockets of seasoning or starch.
- Store the finished mix in a cool, dry place until you’re ready to use it.
To replace 1 can of condensed cream soup, combine 1/3 cup of the dry mix with 1 1/4 cups cold water in a saucepan. Cook and stir over medium heat until the mixture thickens, then add it to casseroles or use it as a soup base.
Tips for Best Results
- Start with cold water. Cornstarch blends more smoothly before heat hits it.
- Whisk before heating. That breaks up dry pockets so you don’t get starchy lumps.
- Stir until fully thickened. Pulling it off the heat too soon leaves it thin and chalky.
- Shake the storage container before each use. Fine ingredients settle, especially if the mix sits for a while.
If you want a smoother finish, whisk the dry mix into the water in the saucepan before you turn on the burner. It is a small step, but it saves you from chasing lumps around with a spoon like it’s a part-time job.
Variations and Substitutions
This mix is flexible, as long as you keep the basic milk-to-thickener balance intact.
- For a different flavor base: swap the vegetable bouillon for chicken-style bouillon if that fits the dish.
- For a plainer mix: reduce the basil or thyme if you want a more neutral base for casseroles.
- For another homemade option: try Fat Free Condensed Cream soup Mix or Cream of Anything Soup Mix if you want a slightly different pantry version.
What you should not swap casually is the cornstarch. It is doing the heavy lifting here, and random substitutions tend to turn a tidy soup base into an argument with your saucepan.
How to Use the Mix
Use this blend anywhere a recipe calls for one can of condensed cream soup. After you cook 1/3 cup mix with 1 1/4 cups cold water until thick, stir it into casseroles, skillet meals, or creamy soups.
It works especially well in baked dishes where you want the same creamy binder without the extra fat from canned soup. If you’re building out a soup night, pair it with ideas from Soup Mix Recipes or use it to enrich a pot of Creamy Tortellini Garlic Spinach Soup.
Storage
Store the dry mix in an airtight jar, zip-top bag, or sealed pantry container in a cool, dry cupboard. Because dried mixes stay safe when kept dry but lose quality as herbs and seasonings age, this mix is best used within 6 months for the best flavor, though it may last longer in safe, dry storage. For general dry-goods safety and storage basics, see the USDA guide to shelf-stable food.
Once prepared with water and cooked, refrigerate the cream soup base promptly and use it within 3 to 4 days. If you made more than you need, cool it quickly, store it covered, and whisk it again when reheating since starch-thickened sauces tend to settle.
Make-Ahead
This recipe is make-ahead by design. Mix a batch once, label the container with the date and the use ratio, and keep it ready for quick casseroles and soups.
If you like gifting pantry mixes, pack it in a jar with a note that reads: Use 1/3 cup mix plus 1 1/4 cups cold water to replace 1 can condensed soup. That one line saves a lot of guessing later.
Serving Suggestions
Use the prepared soup base in tuna casseroles, chicken and rice bakes, pot pie fillings, or as the creamy backbone for a quick stovetop soup. It also works well when you need a fat-free binder for leftover meat and vegetables.
If you want more from-scratch pantry helpers, pair this with Low Sodium Cream of Chicken Soup Mix for another practical shortcut that earns its shelf space.
💸 Budget101® Price Breakdown: Fat Free Cream Soup Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Powdered nonfat milk |
$2.52 |
2 C. |
$0.31 |
|
Cornstarch |
$1.92 |
3/4 C. |
$0.41 |
|
Instant vegetable bouillon |
$2.98 |
1/4 C. |
$1.52 |
|
Dried onion flakes |
$2.98 |
2 T. |
$0.20 |
|
Basil leaves |
$1.24 |
1 t. |
$0.07 |
|
Thyme leaves |
$1.24 |
1 t. |
$0.06 |
|
Pepper |
$2.48 |
1/2 t. |
$0.03 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.60 |
👨👩👧👦 Cost Per Serving |
$0.43 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Instant Nonfat Dry Milk, 25.6 oz
- Corn Starch, 16 oz
- Vegetable Bouillon Cubes, 2.1 oz
- Minced Onion, 2.35 oz
- Basil Leaves, 0.62 oz
- Thyme Leaves, 0.75 oz
- Ground Black Pepper, 3 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Fat Free Cream Soup Mix
Use 1/3 cup of the dry mix plus 1 1/4 cups cold water. Cook and stir it in a saucepan until it thickens, then use it exactly as you would one can of condensed cream soup in a casserole or soup recipe.
You can, and it works well if the finished dish already leans savory or poultry-based. Keep the amount the same, but expect a saltier, more pointed flavor, so taste the casserole or soup before adding extra salt.
Cold water helps the cornstarch disperse before it starts thickening. If you dump the mix into hot liquid, the starch can seize into lumps fast, which is a fancy way of saying dinner gets annoying.
Whisk it hard while it is still heating, and most small lumps will smooth out as the sauce thickens. If it is already thick and stubborn, press it through a fine mesh strainer or give it a quick blitz with an immersion blender.
Absolutely. A quart-size jar or any airtight container works well, and it makes measuring cleaner later. Just shake the jar before each use because the finer ingredients settle to the bottom over time.
Plan on the best quality for about 6 months in an airtight container stored in a cool, dry cupboard. It may still be usable after that, but the dried herbs and bouillon lose strength first, so the flavor gets flatter even when the mix still looks fine.
Yes, as long as you keep the ratios exactly the same. A bigger batch is worth labeling with both the date and the use instructions, because six weeks from now you should not have to do pantry algebra before supper.
Use it in casseroles, pot pie fillings, rice bakes, creamy skillet meals, or simple soups that need a thick, savory base. It is especially handy in recipes that call for one or two cans of condensed soup as a binder.
You can make it ahead and refrigerate it for 3 to 4 days in a covered container. Stir or whisk it when reheating, and add a small splash of water if it tightens up too much in the fridge.
Not exactly, but it fills the same job very well. It is less processed tasting, a little more herb-forward, and easy to adjust in the finished dish if you want more pepper, garlic, or a richer broth note.
📌 Love this Fat Free Cream Soup Mix? Pin it!
Did you make this recipe? Tell us how you used it in your casserole or soup and what tweaks worked in your kitchen. Your comment helps the next reader skip the guesswork.
🖨️ Print-Friendly Fat Free Cream Soup Mix
Fat Free Cream Soup Mix
Ingredients
- 2 cups powdered nonfat milk
- ¾ cup cornstarch
- ¼ cup instant vegetable bouillon
- 2 Tbsp dried onion flakes
- 1 tsp basil leaves
- 1 tsp thyme leaves
- ½ tsp pepper
Equipment
Instructions
- Measure the powdered nonfat milk, cornstarch, instant vegetable bouillon, dried onion flakes, basil leaves, thyme leaves, and pepper into a large zip-top bag or airtight container.
- Seal and shake, or stir well, until evenly combined.
- Store in a cool, dry place.
- To replace 1 can condensed soup, combine 1/3 cup dry mix with 1 1/4 cups cold water in a saucepan.
- Cook and stir until thickened, then use as directed in casseroles or soups.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring and mixing the dry ingredients.
For best quality, use the dry mix within 6 months in an airtight container stored in a cool, dry place.
Once prepared with water and cooked, refrigerate leftovers promptly and use within 3 to 4 days.
made this tonight and chopped aspagrass into it,and my family like it a lot. had to make a second batch. really like it.