Homemade Condensed Soup Mix

Homemade Condensed Soup Mix keeps in the pantry for up to a year and each batch makes the equivalent of 9 cans of condensed soup. Perfect for crock pot cooking or anywhere you would use condensed cream soup mixes.

A pinnable Pinterest image of Homemade Condensed Soup Mix.

I dislike using condensed soup mixes from a can. I have a real aversion to it because they are so laden with salt and sometimes fat. So I have been working on a way I can create that same effect (particularly in crockpot cooking where these canned items seem to abound in many recipes) without resorting to the canned condensed soup. Now I use this Homemade Condensed Soup Mix for everything. It’s easy to make and have on hand for those recipes requiring it.

Ingredients for Homemade Consensed Soup Mix

** You can find the full recipe ingredients and instructions on the printable recipe card below.

  • Instant non-fat dry milk
  • Cornstarch
  • Dried minced onions
  • Dried parsley
  • Garlic powder
  • Ground black pepper
Homemade Condensed Cream Soup Mix in a scoop.

How to make homemade Condensed Soup Mix

** You can find the full recipe ingredients and instructions on the printable recipe card below.

  1. Prepare the dry mix: Mix all dry mix ingredients together and store in an airtight (mason) jar or lock and lock a sealed plastic container.
  2. To reconstitute (equal to one 10.5-ounce can of condensed cream soup): combine 1/3 cup of the dry mix, 1-1/2 tsp bouillon flavor of choice, and 1 1/2 cups water to your crockpot recipe in place of EACH of the canned soups used in the recipe. If your recipe calls for more than 1 can of condensed soup, you will repeat step 2 for as many cans as the recipe calls for.
  3. Let it boil: Because this mix uses cornstarch, it must come to a boil to activate the starch as a thickener. My crockpot gets extremely hot even on low and boils but you may do a test run to make sure your crockpot heats high enough to thicken the gravy mix. If not, you can also transfer it to the stove and bring it to a boil to thicken.
Homemade Condensed Soup Mix in a scoop.

Stored properly, this will keep in the pantry for up to a year and each batch makes the equivalent of 9 cans of the stuff you buy in the store. The non-fat dry milk can usually be found on the coffee and tea aisle. In my store, it is normally on the bottom shelf below the different flavored syrups and such for milk. It is most often sold marketed by “Carnation” but there are other store brands as well.

Looking for a great new recipe to try out this homemade condensed soup mix? Try this Creamy Ranch Chicken. It’s amazing.

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Homemade Condensed Soup Mix

Ronda Eagle | Kitchen Dreaming
Homemade Condensed Soup Mix keeps in the pantry for up to a year and each batch makes the equivalent of 9 cans of condensed soup. Perfect for crock pot cooking.
5 from 2 votes
Prep Time 5 mins
Cook Time 1 min
Total Time 5 mins
Course Soup
Cuisine American
Servings 9 servings
Calories 147 kcal

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
 

  • Prepare the dry mix: Mix all dry mix ingredients together and store in an airtight (mason) jar or lock and lock sealed plastic container.
  • To reconstitute (equal to one 10.5-ounce can of condensed cream soup): combine 1/3 cup of the dry mix, 1-1/2 tsps bouillon flavor of choice, and 1 1/2 cups water to your crock pot recipe in place of EACH of the canned soups used in the recipe. If your recipe calls for more than 1 can of condensed soup, you will repeat step 2 for as many cans as the recipe calls for.
  • Let it boil: Because this mix uses cornstarch, it must come to a boil to active the starch as a thickener. My crock pot gets extremely hot even on low and boils but you may do a test run to make sure your crock pot heats high enough to thicken the gravy mix. If not, you can also transfer it to the stove and bring it to a boil to thinken.

Notes

  1. I use the brand Better than Bouillon which has many flavors to choose from including garlic but it is a paste rather than a granule. Because of this, I leave the bouillon out of my base mixture and add it to the crock pot individually (using it per the package instructions) since  the brand I use is a paste.
  2. As a mushroom soup replacement, I also chop up about 8 baby bella or button mushrooms and add them tothe crock stock. If you cannot find mushroom bouillon, you can replace it with vegetable bouillon.
  3. This recipe is easily doubled.

Nutrition

Calories: 147kcalCarbohydrates: 25gProtein: 11gFat: 1gSaturated Fat: 1gCholesterol: 6mgSodium: 155mgPotassium: 520mgFiber: 1gSugar: 15gVitamin A: 627IUVitamin C: 3mgVitamin D: 3µgVitamin E: 1mgVitamin K: 5µgCalcium: 362mgFolate: 15µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

8 thoughts on “Homemade Condensed Soup Mix”

  1. 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!

    Reply
    • 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.

      Reply
  2. 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?

    Reply
    • 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.

      Reply

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