Cream Soup Mix Recipe
Cream Soup Mix Recipe photo by Taste of Home

Cream Soup Mix Recipe

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This easy-to-make soup mix is great to keep on hand for those nights you need to whip up a satisfying supper in a hurry. It's a great substitute for canned cream soup in a recipe. Or, add leftover chicken, asparagus or mushrooms, for example, and you'll have a steaming bowl of delicious soup in minutes.—Kay Beard, Vass, North Carolina
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 9 servings


  • 2 cups nonfat dry milk powder
  • 3/4 cup cornstarch
  • 1/4 cup reduced-sodium chicken bouillon granules
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper

Nutritional Facts

1/3 cup mix: 152 calories, trace fat (trace saturated fat), 5mg cholesterol, 557mg sodium, 26g carbohydrate (15g sugars, trace fiber), 10g protein Diabetic Exchanges:1 starch, 1 fat-free milk


  1. In a large bowl, combine all ingredients. Store in an airtight container.
  2. For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.
  3. For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Yield: 3 cups.
Originally published as Cream Soup Mix in Taste of Home August/September 1995, p44

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Reviewed Sep. 18, 2015

"Excellent, made a chicken veggie soup with turnips, carrots, onions, peppers, seasoned with basil, white wine, salt, pepper and dill."

Reviewed Sep. 12, 2014

"This is excellent! Makes an excellent soup and does not need any salt at all. I made a happy mistake and added to much onion powder. I will moderate it some next time - but what a delicious mistake. The only problem is the onion powder over powers anything else I try to add so I will follow the recipe better next time - but great cream of onion ;). Great consistency and really just delicious."

Reviewed Mar. 4, 2014

"Donnalee2- I don't know if this applies to your situation, but cornstarch, if heated for prolonged periods of time, loses it's thickening properties. Therefore, a recipe that is thickened with cornstarch will start out thick and then thin out again. Flour, on the other hand, does not loose it's thickening properties with prolonged heat."

Reviewed Aug. 22, 2013

"I keep this dry mix on hand at all times! Condensed soup is so expensive! But also very useful in casseroles and chicken pies. So, I use this mix. I did delete the basil and thyme for my "base mixture". When I am ready for it, I season according to what dish I am using it for. Excellent!"

Reviewed Oct. 28, 2012

"This has saved me so much money! I love this recipe! As a bonus, it's low fat/calorie!"

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