Low Sodium/Low Fat Cream of Soup Mix Substitute

READY IN: 5mins
Recipe by WindLass

I use this in place of cans of cream of chicken soup. I make it vegetarian by using a mock-chicken bouillon. The cooking time at the end is important to thicken the soup. If you're just dumping it in with other things, I tend to use only 1 cup of water to eliminate the cooking.

Top Review by CieJF

I think this is a great recipe! I've used it a few times (to replace cream of mushroom or chicken soup in a casserole-type recipe) and I've not noticed any difference in taste. I love it because I know its healthier and better for us! Thanks for the wonderful recipe!

Ingredients Nutrition


  1. Combine all ingredients and store in airtight container.
  2. To substitute for one can of soup, combine 1/3 cup of the mix and 1-1/4 cups cold water.
  3. Whisk well, and cook and stir over medium heat until thickened.
  4. Vegetables sauteed in a little water and then drained are wonderful added to this soup to make "cream of -- ". Substitute tomato juice for the water for a tomato cream.

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