This homemade condensed soup mix is a simple pantry staple that replaces canned condensed soup in casseroles, slow-cooker meals, and comfort-food favorites. Made with basic dry ingredients, this mix saves money, reduces processed ingredients, and lets you control flavor and sodium while keeping recipes easy.
Why You’ll Love This Homemade Condensed Soup Mix
- Easy pantry recipe with simple ingredients
- Works in any recipe calling for canned condensed soup
- Budget-friendly and shelf-stable
- Make once, use multiple times
- Customizable for flavor and diet needs
- Perfect for casseroles and slow cooker meals
Homemade Condensed Soup Mix vs. Canned Condensed Soup
- Homemade version uses pantry staples instead of processed cans
- Lets you control salt and thickness
- Ideal when you cook casseroles often
- Choose canned for convenience; choose homemade for flexibility and cost savings
How to Make Homemade Condensed Soup Mix
** You can find the full recipe ingredients and instructions on the printable recipe card below.
This recipe is a dry mix that’s prepared ahead and cooked into soup only when needed. Once mixed, it’s ready anytime a recipe calls for canned condensed soup.
Method: Pantry Dry Mix
- Combine all dry ingredients thoroughly.
- Store in an airtight container until ready to use.
- To prepare, cook the mix with liquid according to the recipe directions until thickened.
Optional Texture Tip
- If the prepared soup is too thick, whisk [paid link] in additional milk or broth
- If too thin, simmer longer or add a small slurry of cornstarch and liquid
What Can Go Wrong (& How to Fix It)
- Too thick: add liquid gradually while heating
- Too thin: simmer longer or add thickener
- Bland: add salt, pepper, or herbs
- Clumpy: whisk [paid link] continuously while heating
Ingredients (& What They Do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Milk powder: creaminess and body
- Flour or starch: thickening
- Seasonings: base flavor
- Fat (if included): richness
Ingredient Substitution Notes
- Gluten-free: use cornstarch or gluten-free flour
- Dairy-free: use dairy-free milk powder alternatives
- Low-sodium: reduce added salt
Recipe Tips
- Whisk [paid link] the dry mix thoroughly to avoid uneven thickening
- Store in an airtight container
- Label with preparation instructions
- Double the batch if you cook casseroles often
What to Serve With Recipes Using This Mix
- Casseroles
- Slow cooker [paid link] chicken dishes
- Pot pies
- Baked pasta recipes
Storage
- Store dry mix in a sealed container
- Keeps for several months in a cool, dry pantry
- Prepared soup should be refrigerated and used within a few days
Time-Saving Swaps
- Pre-measure single-use portions
- Store in labeled jars for quick cooking
- Keep one batch ready for weeknight meals
Condensed Soup Mix Uses
- Use in casseroles
- Stir into cooked rice or pasta
- Add to slow cooker [paid link] meals
- Freeze prepared soup for later
- Use as a creamy sauce base
People Also Ask (FAQs)
Can I make homemade condensed soup mix ahead of time?
Yes. Homemade condensed soup mix is designed to be made ahead. Once the dry ingredients are fully mixed, store it in an airtight container so it’s ready whenever a recipe calls for canned condensed soup.
How do I store homemade condensed soup mix?
Store the dry mix in a sealed, airtight container in a cool, dry place like a pantry. When stored properly, it will keep for several months. Label the container with preparation instructions for easy use.
Can I freeze prepared condensed soup?
Yes. Once the soup has been cooked and cooled, transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring well to restore a smooth texture.
Why is my homemade condensed soup too thick?
Homemade condensed soup can thicken more as it cools. To fix it, whisk [paid link] in additional milk or broth a little at a time while reheating until it reaches the desired consistency.
Final Thoughts
This homemade condensed soup mix is a practical kitchen staple that saves money, reduces reliance on canned products, and works in countless recipes.
Homemade Condensed Soup Mix
Ingredients
For the Dry Mix:
- 2 cups instant non-fat dry milk
- 3/4 cups cornstarch
- 1/8 cup dried minced onions
- 1/8 cup dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Added to the crock pot recipe individually:
- 1-1/2 tsp chicken , beef, mushroom, garlic, OR vegetable bouillon [See Notes 1,2]
Instructions
- Combine all Dry Mix ingredients and store in an airtight jar or container.
- To replace one 10.5-ounce can of condensed soup, whisk [paid link] together 1/3 cup dry mix, 1 1/2 teaspoons bouillon, and 1 1/2 cups water (or broth).
- This mixture becomes creamy condensed soup once cooked and must reach a boil to thicken properly due to the cornstarch.
- For slow cooker [paid link] or crockpot recipes, add the dry mix, bouillon, and water directly to the slow cooker [paid link] with the remaining ingredients. If the mixture does not reach a boil, simmer it on the stovetop until thickened before adding it to your recipe.
- For casseroles or oven-baked recipes, whisk [paid link] the dry mix, bouillon, and water together until smooth, then stir into the casserole mixture before baking.
- If the soup becomes too thick, add a splash of water, milk, or broth. If it is too thin, simmer a little longer.
Notes
- This mix replaces cream-style condensed soups like cream of chicken, mushroom, or celery (depending on seasoning variations).
- You can control salt by adjusting seasoning when cooking the soup.
- For extra richness, replace part of the water with milk or broth.
Nutrition
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Quick question, the nutritional facts will change once the bouillon is added, correct?
This is my second time posting about this recipe. I’ve been using this as a gravy base and it works very well. I use about 1 tablespoon of mix to 3/4 cup hot water I made a single serving of hamburger gravy tonight. Added 1 pkt of herb ox sodium free beef granules to a tbsp of mix. Stirred this dry into the cooked hamburger then added the water and little kitchen bouquet to darken it. It thickened right up with no lumps just added dash of garlic powder and lite salt and pepper. Next I’m going to try it in scalloped potatoes and ham. This truly turned out very good
I really love this. I made cheddar cheese soup for a rice hot dish. It was exactly the consistency of the canned. So convenient. I keep it in a jar in the refrigerator. Won’t buy canned anymore. Thank you!
How would you make this into cream of onion soup?
I have never tried that but I would start with a caramelized onion like in my caramelized onion dip or onion quiche. It’s got a very rich onion flavor. Depending on what you’re mAking, I’m not sure how the flavor would be in the gravy but it’s worth a shot.
Perfect for my slow cooker recipes
I’m on a low sodium diet, I like your recipe. What if the recipe called for cream of mushroom or cream of chicken soup? What would you do for the mushroom or chicken?
you can used the dried mushroom powder or saute and puree some mushrooms and add it to the reconstituted mix. For the chicken, I’d use chicken base or broth to reconstitute but there’s s lot of sodium in the dried powder bases – though there are some lower sodium varieties on the market.
I tried this and it worked like a charm. THANKS!
Thank you for taking the time to comment, Wendy and telling others about your experience.