DIY Cream Soup Substitute (Pantry Mix)
Casseroles and cozy comfort foods so often call for a can of “cream of” soup — cream of chicken, mushroom, celery, you name it. While I already have a from-scratch stovetop version on my site, sometimes you just need the speed and convenience of a pantry shortcut.
That’s where this DIY Cream Soup Substitute comes in. It’s a dry mix you can keep in a jar, ready to whisk into broth or milk whenever a recipe calls for cream soup. No additives, no preservatives, just clean ingredients you control.
Why Make a Dry Mix?
Convenience on hand: Instead of running to the store for cans, you can scoop right from your pantry.
Clean ingredients: Skip the MSG, vegetable oils, and preservatives you’ll find in commercial condensed soups.
Customizable: Whether you’re dairy-free, low-sodium, or just prefer extra herbs, this mix adapts to you.
Versatility: It works as cream of chicken, mushroom, celery, or any other variation with a few tweaks.
How to Use It
Using the mix is as easy as using a can of condensed soup:
For each “can” substitute, whisk ⅓ cup dry mix with 1 ¼ cups broth or broth + milk.
Heat gently until thickened for a stovetop version, or whisk straight into cold liquid if you’re baking a casserole (it will thicken in the oven).
Always give the jar a shake before scooping — the finer ingredients can settle at the bottom.
A Smarter Swap
This DIY Cream Soup Substitute won’t just save you money and pantry space — it’s also a way to cut out the processed fillers and mystery ingredients in canned soups. You’ll get the same creamy texture and comforting flavor, but with real food you can feel good about.
So the next time your recipe calls for cream of something, reach past the can and grab your jar of homemade mix. With just a whisk and a little broth, you’ve got the perfect base for casseroles, sauces, and soups.
Homemade Cream of Soup Dry Mix
Ingredients
- 2 cups dry milk powder (or coconut milk powder for dairy-free)
- 3/4 cup cornstarch
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried celery flakes (preferred) or 1 teaspoon celery salt
- 1 tsp dried thyme
- 1 tsp white pepper
- 4 tsp kosher salt
Instructions
- Blend for smooth texture: Add all ingredients to a blender or food processor and pulse until finely combined. This helps ensure even distribution so every scoop has the same balance.Store: Transfer to a sealed jar. Keeps well in a cool, dry place for several months.Before using: Give the jar a good shake to re-mix any ingredients that may have settled.
To Use
- 1 “can” substitute: Whisk ⅓ cup dry mix with 1 ¼ cups broth (or broth + milk).Heat gently on the stovetop until thickened, or whisk into cold liquid when making casseroles that will bake and thicken in the oven.
Variations
Cream of Chicken
- Use chicken broth instead of plain broth.Stir in 1 teaspoon DIY Chicken Bouillon Powder to the finished soup for richer flavor.Optional: add ½–1 cup finely chopped cooked chicken if making as a standalone soup.
Cream of Mushroom
- Add ¼ cup mushroom powder (blended dried mushrooms) to the dry mix jar.Or stir in 1 cup finely chopped sautéed mushrooms when preparing.
Cream of Celery
- Increase celery flakes in the base mix to ¼ cup.For extra flavor, swap some of the kosher salt for celery salt.Optional: stir in ½ cup finely diced celery (sautéed) when preparing.