If you’ve ever flipped over a can of cream soup and thought, there has to be a better way, you’re not alone. What if I told you that with a few simple pantry staples, you could replace every single store-bought cream soup in your kitchen?

Think of this mix as a blank canvas, quietly sitting on your pantry shelf. Instead of running to the store every time a recipe calls for “one can of cream of something,” you scoop, stir, and build exactly the flavor you want. Today, I’m walking you through how to make a Homemade Cream of Anything Soup Mix, why it saves money, and how to turn it into everything from cream of chicken to cream of mushroom—without relying on processed cans.

This is one of our staple recipes, made with our own freeze-dried milk from our milk cow. It’s practical, flexible, and it just makes sense if you’re serious about cooking from scratch.

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Why You’ll Love This Recipe

Here’s the thing: once you make this mix, you’ll wonder why you didn’t do it sooner.

A single can of cream soup can cost $1–$2 or more, and recipes often call for two. Making your own mix in bulk significantly lowers the cost per serving—especially if you’re already stocking powdered milk. According to the USDA, the cost of shelf-stable dairy products continues to rise year over year, making bulk storage options more economical in the long term.

Beyond savings, this mix:

Cuts down on grocery trips
Eliminates preservatives and fillers
Gives you full control over flavor and sodium
Works with chicken broth or beef broth for flexibility

If you keep both chicken and beef broth blends in your pantry as I do, you can tailor the flavor to whatever dish you’re making without changing the base mix.

Practical tip: Make a double batch and store it in a half-gallon mason jar so you always have it ready.

What You’ll Need

Ingredients for Cream of Everything Soup Mix

The beauty of this recipe is that it uses basic, dependable pantry staples:

4 cups powdered milk
1 ½ cups cornstarch
½ cup beef or chicken bouillon powder (depending on the flavor profile you want)
1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 teaspoons garlic powder
2 teaspoons Italian seasoning
2 teaspoons thyme
1 teaspoon pepper

Powdered milk provides creaminess, cornstarch thickens, and bouillon builds flavor. The dried herbs round it out so it doesn’t taste flat.

Cornstarch is a powerful thickener—just one tablespoon can thicken about one cup of liquid. That’s why this mix works so well as a direct substitute for canned soup.

Homestead Pro Tip:
If your bouillon is salty, start with less and adjust later. You can always add salt when cooking.

How to Make the Soup Base Mix (Takes 5 Minutes)

You don’t need special equipment: just a bowl and something to stir with.

Add all ingredients to a large mixing bowl.
Whisk thoroughly until everything is evenly combined.
Transfer to an airtight container or jar.

That’s it—no cooking required.

To replace one store-bought can of cream soup:

⅓ cup soup mix
1 cup broth or water

Whisk together in a saucepan over medium heat. Stir constantly until thickened. It will reach a creamy, smooth consistency in just a few minutes.

Using chicken broth gives you a lighter, savory base perfect for poultry dishes. Beef broth creates a deeper, richer flavor ideal for casseroles or beef-based soups.

Homestead Pro Tip:
Always whisk the mix with cold liquid before heating to prevent lumps.

From One Jar to Every Cream Soup in the Aisle

This is where it gets fun. That neutral base transforms into nearly every cream soup you buy at the store.

Here’s how to customize:

Soup Flavor	What to Add	Best Broth to Use	Extra Tip
Cream of Chicken	½–1 cup cooked, shredded chicken	Chicken broth	Add a pinch of extra thyme for deeper flavor.
Cream of Mushroom	½–1 cup sautéed mushrooms	Beef broth (or chicken for lighter flavor)	Sauté mushrooms first to remove moisture and boost flavor.
Cream of Broccoli	1 cup steamed, finely chopped broccoli	Chicken broth	Blend briefly for a smoother texture.
Cream of Potato	1 cup diced, cooked potatoes	Chicken or beef broth	Simmer a few extra minutes to thicken naturally.
Cream of Celery	½–1 cup finely chopped sautéed celery	Chicken broth	Cook celery first to soften and develop flavor.
Cream of Tomato	½–1 cup tomato puree	Chicken broth	Add a splash of cream for richer flavor.
Cream of Cheese	½–1 cup shredded cheese	Chicken broth	Stir in cheese off heat to prevent curdling.

Smart Storage for Long-Term Pantry Use

Proper storage keeps this mix ready when you need it.

Store in an airtight container.
Keep in a cool, dry pantry.
Shelf life depends on the freshness of your powdered milk and bouillon.

If using home freeze-dried milk as we do, ensure it’s fully dry before mixing to prevent clumping.

Homestead Pro Tip:
Add a food-safe desiccant packet if you live in a humid climate.

The Money-Saving Math Adds Up

Let’s be practical. When you cook from scratch, you’re not just saving money—you’re building resilience.

Bulk ingredients stretch further than single-use cans. Powdered milk, cornstarch, and herbs are all multi-purpose. That flexibility reduces food waste and unnecessary spending.

Having both chicken and beef broth blends in your pantry gives you complete control. You’re not limited by what flavor you grabbed at the store—you decide what the dish needs.

Homestead Pro Tip:
Track how many cans of soup you typically buy each month, add up your grocery bill, and compare the cost to a single bulk batch of this mix.

Frequently Asked Questions:

1. Can I make this gluten-free?

Yes. This recipe already uses cornstarch instead of flour, making it naturally gluten-free as long as your bouillon is certified gluten-free.

2. Can I use fresh milk instead of powdered?

The powdered milk is essential for shelf stability. If using fresh milk, refrigerate the mix and use it promptly.

3. Can I reduce the sodium?

Yes. Use low-sodium bouillon or reduce the amount and season later when cooking.

4. Can I make it dairy-free?

You can experiment with coconut milk powder or another plant-based milk powder, though flavor and thickness may vary.

5. How much does one batch make?

This recipe yields enough mix to replace approximately 20–25 cans of soup, depending on how generously you scoop.

Pin for Later

Other Homemade Pantry Swap Recipes

Homemade pantry staples are one of the simplest ways to step away from processed convenience foods. This Cream of Anything Soup Mix gives you flexibility, saves money, and reduces grocery dependence—all with ingredients you likely already have in your pantry.
Instead of reaching for a can, reach for your jar. Build the flavor you want. Use the broth you prefer. Add what you have on hand.
Cooking from scratch doesn’t have to be complicated. Sometimes it starts with one jar on the shelf—and the decision to make it yourself.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars!

And don’t forget to follow us on Pinterest for more delicious recipes and homestead inspiration!

Lechyd Da, (means “Cheers to Good Health” in Welsh)