Well….no canned soup that is!  Have you ever read the label of a regular canned soup? Especially the “cream-of” soups?  Some not-so-healthy stuff in there!  The problem is, I notice a lot of casserole and crock pot recipes contain canned soup.  So a while back, I did some searching online, and here are some great substitutes!

For any of these options, you could also add in other things. ie. If it calls for “Cream of Celery”, add in a couple Tbsp of cooked chopped celery. Same goes if it called for “Cream of Mushroom”, add in a Tbsp of dried mushrooms or cooked mushroom.

Gluten Free #1

1 cup nonfat dry milk powder
1 cup white rice flour
2 Tablespoons dried onion flakes or 1 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
3 Tablespoons gluten-free powdered chicken soup or veggie soup base

-Combine all ingredients and mix well. Store in airtight container- this mix makes the equivalent of 8-9 cans

Gluten Free #2 

2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup low-sodium instant chicken bouillon granules (ensure its gluten free)
2 tablespoons dried onion flakes or 1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper

Blend ingredients.

Store in an airtight container at room temperature. When ready to use, combine 1/3 cup soup substitute mix with 1¼ cups water to equal 1 can of soup.

Option #3 (gluten free or not gluten free, could also be dairy free)

Per 1 can of soup needed:

1 Tbsp butter or non-hydrogenated dairy free margarine
3 Tbsp flour (gluten free all purpose, whole wheat, white whole wheat, spelt flour)
1/2 cup chicken stock
1/2 cup milk or dairy free alternative milk

Make a “rue” with this mixture. Melt butter, stir in flour and mix for 1 minute (whisk works best). Add in chicken stock and milk slowly, stirring continuously until it makes a thick sauce. Equivalent to 1 can of soup.