Cream of Anything Soup Mix
When it comes to meal planning, convenience and health often seem at odds. However, with a versatile base like the Cream of Anything Soup Mix, you can have the best of both worlds. This mix allows you to whip up a nutritious meal in no time, while also giving you the flexibility to tailor it to your taste and dietary needs.
Benefits of Using a Soup Mix
Using a soup mix as your base offers several advantages:
- Time-Saving: Quickly prepare a meal without spending hours in the kitchen.
- Versatile: Customize the soup with various ingredients to suit your preferences.
- Nutritious: Add wholesome ingredients to boost the nutritional value.
Personalize Your Soup
Here are some healthy add-ons to personalize your Cream of Anything Soup:
- 1/2 cup mixed mushrooms optional, cream of mushroom soup
- 1/2 cup asparagus optional- cream of asparagus soup
- 1/2 cup broccoli optional- cream of broccoli soup
- 1/2 cup shredded cheddar cheese optional- cheese soup
- 1/2 cup celery optional- cream of celery soup
- 1/2 cup chicken optional- cream of chicken soup
- 1/2 cup diced potato optional- cream of potato soup
- 1/2 cup tomatoes optional- cream of tomato soup
- 1/2 cup shrimp optional- cream of shrimp soup
Tips for a Healthier Soup
- Low-Sodium Broth: Use a low-sodium broth to control salt levels.
- Healthy Fats: Add a splash of olive oil or avocado for healthy fats.
- Portion Control: Be mindful of portion sizes to avoid overeating.
By starting with a Cream of Anything Soup Mix and adding your favorite healthy ingredients, you can create a delicious, nutritious meal tailored to your taste. Enjoy the convenience without compromising on health!
Cream Of Anything Soup Mix
Cream of Anything Soup Mix is a versatile base that allows you to create a variety of soups by adding different ingredients to suit your taste.
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Ingredients
- 1 cup dry milk powder
- 3/4 cup cornstarch
- 2 TB dried onions
- 1 TB onion powder
- 1 teaspoon basil
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon parsley
Instructions
- Mix dry ingredients and store in an airtight container.
- To make soup: 1/3 cup dry mix to 1 1/4 cup liquid (generally use chicken or vegetable broth for most except cream of mushroom which I use beef broth) in a saucepan and simmer to your desired thickness.For your add ins to make each type of soup1/2 cup mixed mushrooms optional, cream of mushroom soup1/2 cup asparagus optional- cream of asparagus soup1/2 cup broccoli optional- cream of broccoli soup1/2 cup shredded cheddar cheese optional- cheese soup1/2 cup celery optional- cream of celery soup1/2 cup chicken optional- cream of chicken soup1/2 cup diced potato optional- cream of potato soup1/2 cup tomatoes optional- cream of tomato soup1/2 cup shrimp optional- cream of shrimp soup
Nutrition
Calories: 144kcalCarbohydrates: 28gProtein: 8gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.05gCholesterol: 4mgSodium: 110mgPotassium: 403mgFiber: 1gSugar: 11gVitamin A: 447IUVitamin C: 3mgCalcium: 266mgIron: 0.5mg
Tried this recipe?Let us know how it was!
Love your kitchen! So bright and light. Wish mine was like that.
Aww thanks. One of these days I’ll have to show the gorgeous custom tile designs in full on the floor.
Thank u so much for this soup base receipe. A big help if unwant to avoid paying for a can of chemicals!
Love this recipe if I was to make this base in bulk what would the measurements be for 4, 6 or 8 servings?
1/3 cup dry mix to 1 1/4 cup liquid is for two servings. So 4 servings would be 2/3 cup dry mix to 2 1/2 cups liquid, 6 servings would be 1 cup mix to 3 3/4 cups liquid and 8 servings would be 1 1/3 cups dry to 5 cups liquid.
Thanks so much😊
Hi,
I love that you have so many Cream of choices. I was looking for Cream of Broccoli, and BAM! just like a genie you granted my wish. For the 1/2 cup of broccoli, is that fresh or dehydrated (Crossing fingers for dehydrated)? Since you have so many choices, that question goes for the other 1/2 cups of ingredients as well. Thank you for putting the work in and sharing. Have a great day!
Awesome. I’m new to dehydrating but I had to look and it’s 1/4-1/2 cup broccoli dehydrated. 1/4 cup is the minimum since it’s been dehydrated so you can scale it from there to how heavy you want it.
Yum! I love the idea of making my own soup. Any ideas for Cream of Onion? Thanks!
⅓ cup cream of anything soup mix (recipe below if needed)
1 ½ cups water or milk (for a creamier texture, use half milk and half cream)
½ cup finely chopped onions (yellow or sweet onions work best)
1 tbsp butter or oil (optional, for sautéing onions)
Salt and pepper, to taste
Optional: a pinch of garlic powder or thyme for added depth
I haven’t tried this yet but any suggestions for a GF/DF substitution?
If I used evaporated milk in place of powder, adjusting measurements, would that work do you think? As an immediate use thing. I’m wanting to make cream of mushroom soup without cow milk for green bean casserole. I know I can get evaporated goats milk at my local grocery store so I’m wondering if I could go that route and do a mix of beef broth and goat milk for the liquid usually used the GBC. If you think it wouldn’t work I can get some powdered goat milk instead.
I’d try this instead. 8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup evaporated milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon nutmeg
Cut the mushrooms into slices.
Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
Blend in 2 T. flour and stir.
Add in the chicken broth and heat until slightly thickened while stirring frequently.
Stir evaporated milk with additional 1 T. flour and seasonings. Add in evaporated milk to soup. Heat to thicken while stirring frequently.
That would take the place of the can of soup in your recipe.
Hi. I love this idea. My only concern for me was the sugar content. I need it to be at least half that amount. Do you have any suggestions for me? Is all the sugar coming from the milk powder? Thanks for your help.
It would be approximately 6 g of sugar per serving. You could use dry almond milk in its place though but I’d suggest adding a tablespoon of melted butter or two for the fat content when cooking.
For cream of chicken. You state 1/2 cup of chicken. Do you mean actual chicken pieces or chicken bullion?
I mean chicken itself. You can add a tiny amount of bouillon for more intense flavor but that will make it more salty though.
When using the 1/3 c mix to 1 1/4 c liquid is that consistency of the canned soup straight from the can or as the canned soup is when mixed with the extra can of either milk or water (ready to serve)?