Cream of anything soup mix is the one pantry staple that quietly does everything. It replaces canned cream soups in casseroles, thickens gravies, builds pasta sauces, and makes a warm bowl of soup in minutes — all from a simple dry mix you can store for up to a year.
If you’ve ever reached for a can of cream of mushroom or cream of chicken and wished you knew exactly what was in it, this is your answer.
What is cream of anything soup mix?
Cream of anything soup mix is a dry, shelf-stable blend of powdered milk, cornstarch, and seasonings. Stir it into cold liquid, simmer for a few minutes, and you get a creamy base that mimics any canned cream soup — with real, recognizable ingredients you control.
The name ‘cream of anything’ comes from its versatility. The base stays the same every time. What changes is your add-in: mushrooms, chicken, broccoli, cheese, celery — whatever your recipe needs.
Why make it from scratch?
Most canned cream soups contain excess sodium, preservatives, modified food starch, and artificial flavorings. Making your own means you know exactly what goes in — and what stays out.
What you skip with homemade:
- MSG and hidden flavor enhancers
- BPA-lined cans
- Excess salt and sugar
- Artificial colorings and shelf stabilizers
- Mystery ‘meat’ in cream of chicken varieties
What you get instead:
- Whole, recognizable ingredients
- Customizable sodium levels
- Gluten-free and dairy-free options
- A mix that costs a fraction of the canned version
- One jar that replaces dozens of cans
How to use this mix
The ratio changes depending on what your recipe needs:
| Use case | Dry mix | Liquid | Result |
| Ready-to-eat soup | 1/3 cup | 1 1/4 cups broth or milk | = 1 prepared can |
| Condensed (for casseroles) | 1/3 cup | 1/2 cup liquid | = 1 condensed can |
| Extra thick gravy base | 1/4 cup | 3/4 cup liquid | Very thick base |
Always whisk the dry mix into cold liquid before applying heat. Adding powder to hot liquid causes clumping.
Cream of anything variations
Use the same base mix every time — just change your add-in:
| Soup type | Add-in | Best liquid |
| Cream of mushroom | 1/2 cup cooked mushrooms | Beef broth |
| Cream of chicken | 1/2 cup cooked chopped chicken | Chicken broth |
| Cream of celery | 1/2 cup cooked celery | Vegetable broth |
| Cream of broccoli | 1/2 cup cooked (or 1/4 cup freeze-dried) | Chicken broth |
| Cream of potato | 1/2 cup cooked diced potato | Chicken broth |
| Cheese soup | 1/2 cup shredded cheddar | Milk |
| Cream of shrimp | 1/2 cup cooked shrimp | Chicken broth |
| Cream of onion | 1/2 cup sauteed yellow onion | Chicken broth |
| Cream of tomato | 1/2 cup diced tomatoes | Vegetable broth |
Beyond soup — other ways to use this mix
- Thicken gravies and sauces — whisk into pan drippings
- Build a creamy pasta base — simmer with broth and butter
- Make white gravy — use milk as your liquid
- Replace condensed soup in any casserole recipe
- Add body to chowders or bisques
- Make a quick cheese dip — mix thick with shredded cheese and spinach
- Use as an enchilada sauce base
- Fill pot pies
Storage and shelf life
Store the dry mix in an airtight container at room temperature, away from moisture and heat. It keeps well for 9 to 12 months. For longer storage, vacuum seal in a mason jar. No refrigeration needed.
Frequently Asked Questions
Does ⅓ cup mix plus 1¼ cups liquid equal one can of soup?
Yes — that ratio makes the equivalent of one prepared can of cream soup, ready to eat or add to any recipe that calls for a diluted can. If your recipe calls for condensed soup straight from the can, use ⅓ cup mix with only ½ cup liquid and simmer until very thick.
How long does cream of anything soup mix last?
Stored in an airtight container at room temperature, the dry mix lasts 9 to 12 months. Vacuum sealing in a mason jar extends shelf life further for long-term pantry storage.
Can I make this gluten-free?
Yes — the base recipe is naturally gluten-free as written. Cornstarch, arrowroot, and potato flakes are all gluten-free. If cross-contamination is a concern, verify that your powdered milk or dairy-free alternative is certified gluten-free.
Can I make this dairy-free?
Yes. Substitute the dry milk powder with powdered coconut milk, oat milk powder, or powdered almond milk in equal amounts. All work well — flavor and richness vary slightly depending on which you choose.
Can I use potato flakes instead of cornstarch?
Yes, and for long-term storage or slow cooker recipes, potato flakes are actually more stable. Cornstarch can thin out when reheated multiple times; potato flakes hold their thickness better. Use 1 to 1½ tablespoons of instant potato flakes for every 1 tablespoon of cornstarch and add slightly more liquid when cooking.
How do I prevent clumping?
Always start with cold liquid. Whisk the dry mix into cold broth or milk before applying heat. If you want extra insurance, make a slurry by whisking the mix with a small amount of cold liquid first, then stir that into the rest of your liquid before simmering.
Do the vegetables need to be cooked first?
Yes — cook fresh vegetables before adding them to the soup base. If using freeze-dried vegetables, add about ¼ to ½ cup and let them rehydrate as the soup simmers. You can blend with an immersion blender after if you want a smoother texture.
Can I add bouillon to this recipe?
You can, but most commercial bouillon is high in sodium. If you’re controlling salt intake, use homemade broth as your liquid instead — it gives you full control over the sodium level without any extra additives.
What is the serving size?
One serving is 1/2 cup of prepared soup. The recipe makes approximately 6 servings of dry mix.
Tips for best results
- Make a large batch and store in a labeled jar — lasts up to a year.
- Use good broth — the liquid carries most of the flavor.
- Simmer over medium heat with constant stirring to prevent scorching.
- Too thick? Add more liquid. Too thin? Add more dry mix and simmer another minute.
- Stir in a tablespoon of butter at the end for extra richness.
- For shelf-stable add-ins, use freeze-dried vegetables from brands like Augason Farms.
Cream Of Anything Soup Mix
Equipment
Ingredients
- 1 cup dry milk powder or dairy free alternative such as oatmilk, coconut milk powder
- 3/4 cup cornstarch or arrowroot powder
- 2 TB dried onions
- 1 TB garlic 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
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