How many recipes do you see that use a can of soup? The favourites are cream of mushroom, cream of chicken and tomato soup. If you check out the ingredients in these soups and read this: 10 Worst Food Companies, you’ll never want to buy another can of soup again.
Instead, try using the following recipe for a dry mixture that you can store in the cupboard. It uses powdered milk for creaminess. I guess the only one that isn’t easily substituted is tomato soup. If you are able to get hold of some dried tomato powder (Herbie’s), then you could add this as well as sugar to the mixture to get that sweet tomato soup flavour. Personally, I’d just use some tomato passata.
I can’t remember where this recipe came from, so apologise for being unable to acknowledge the author.
- 95g (1 cup) powdered milk
- 55g (5 Tbsp) cornflour
- 2 Tbsp beef or chicken stock powder
- 2 Tbsp dried onion flakes
- 1 Tbsp salt
- 1 tsp white pepper
For mushroom soup, add 2 Tbsp chopped dried mushrooms
For tomato soup, add 2 Tbsp tomato powder
- Add ⅓ cup of mix to Thermomix bowl and add 1¼ cups of water.
- Mix 15 seconds, speed 3
- Cook for 9 minutes, speed 2
- Makes 300ml. Use as directed in recipe.
Store in a jar in the pantry. Make sure you label it with the instructions. Use any time you have a recipe that requires a can of condensed soup.
Of course, if you don’t want to make a mix to keep in the pantry, you can always just make a thick white sauce in the Thermomix. Another idea is to use a cup of milk mixed with 125g cream cheese as a base. Saute mushrooms or onions etc and add the base. Add tomato paste or passata for a creamy tomato soup base.