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canned soup base

(2 ratings)
ViaDolarosa avatar
Recipe by
Christine Chamberlain
@ViaDolarosa
Durham, NC

This is a low cost substitute for canned cream soups. For any recipe calling for a can of cream soup, use this instead. Make it gluten free by using chickpea flour or tapioca flour.

(2 ratings)
yield 8 -9 'cans'
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For canned soup base

  • 1 c
    dry milk powder
  • 1 c
    all purpose flour
  • 2 Tbsp
    onion powder
  • 1/2 tsp
    black pepper
  • 3 Tbsp
    chicken bouillon, granules

How To Make canned soup base

  • 1
    Combine and store in an airtight container. To make 1 'can', add 1-1/3 cup water to small sauce pan and heat to boiling point. Add 4 TBS soup base and stir with a wisk. When thickened, add to your recipe.
  • 2
    Cheese soup - add 1 cup extra sharp cheddar cheese Mushroom soup - drain 1 small can mushrooms, saving liquid. Add enough water to the liquid to equal 1-1/3 cup. Place liquid and mushrooms in a blender or food processor and pulse until the mushrooms are chopped. Potato soup - Use 3 TBS of soup base and add 4 TBS potato flakes Nacho cheese soup- Make 4 'cans', add 1 can of Rotel tomatoes with chilis, drained. Makes 5 'cans' total. Freeze extra 'cans' in a ziploc bag to use at another time.
  • 3
    3 TBS = thin soup; 4 TBS = thick soup I made this with white rice flour, instead of wheat flour when my kids were on a gluten free diet. In a saucepan, you can make 4 "cans", when it cools, Place a 'can' in a ziploc bag and freeze. When you need one, unthaw in the microwave for 2 minutes on 30% power.
  • 4
    140 calories per 'can' and only 9 calories from fat.
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