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How To Make Gluten-Free "Cream Of ____" Soups

I have searched high and low for a good, affordable, gluten-free alternative to canned cream soups to use in recipes like Chicken Broccoli Casserole. Who knew such a thing could be so difficult to find?! Then a friend emailed me this from-scratch mix. I tried it, we loved it, and just had to share!

Adapted from Taste of Home.


  • 2 cups dry milk powder (non-instant is preferred)
  • ¾ cup organic cornstarch
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon black pepper


Mix all ingredients together with a whisk. Store in an airtight container.

To make into soup, combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool. This amount = 1 can condensed cream-of soup.
For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens
For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Linking to: Mind Body Sole, Raising Homemakers, Deep Roots At Home, Natural Living,Modest Monday, A Wise Woman, Walking Redeemed, Gluten-Free Homemaker

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