Cheese Soup Mix Recipe for Gifts & Pantry

This cheese soup mix is a dry pantry staple you can assemble in minutes and keep on hand for quick, creamy soups whenever you need them. It combines powdered cheddar, dry milk, and a few seasonings, so all you add later is water or broth. It also makes a thoughtful homemade gift when layered in a jar with a gift tag.

Ingredients

1 cup (120 g) powdered cheddar cheese (see Tips for substitutes)
1 cup (120 g) nonfat dry milk powder
1/2 cup (60 g) all-purpose flour
1/4 cup (30 g) cornstarch
2 tablespoons (10 g) dried minced onion
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper (optional)
1/4 teaspoon paprika (optional, for color)

Instructions

In a medium bowl, whisk together the powdered cheddar, dry milk, flour, cornstarch, dried onion, garlic powder, onion powder, mustard powder, salt, white pepper, and paprika until thoroughly combined. Break up any lumps with the whisk or your fingers.
Transfer the mix to an airtight container or a glass jar. If giving as a gift, layer the ingredients in a 1-quart (950 ml) jar in the order listed, pressing lightly, then seal with a lid and attach a tag with preparation instructions.
To make one batch of soup (about 4 cups / 950 ml): In a medium saucepan, whisk 1 cup (240 ml) cold water into 1 cup (120 g) of the dry mix until smooth. This prevents lumps.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking constantly. Reduce heat to low and cook for 5–7 minutes, stirring often, until the soup thickens and is hot throughout. Do not boil vigorously, as the milk can curdle.
Taste and adjust seasoning with salt and pepper. If you prefer a thinner soup, whisk in additional water or broth, 1 tablespoon at a time, until it reaches your desired consistency.
For a richer version, substitute 1 cup (240 ml) of the water with milk or chicken broth. For a thicker, heartier soup, add cooked diced potatoes, carrots, or broccoli during the last 2 minutes of cooking.

Tips

Substituting powdered cheddar: If you cannot find powdered cheddar, use 1/2 cup (60 g) nutritional yeast for a cheesy, dairy-free flavor, or substitute 1/2 cup (60 g) more dry milk and increase the salt slightly. The soup will be less intensely cheesy but still creamy.
Storage: Store the dry mix in an airtight container in a cool, dark place for up to 6 months. Keep it away from moisture; use a clean, dry spoon each time you scoop out the mix.
Lumps: Always whisk the dry mix into cold liquid first, then heat. Adding hot liquid directly to the mix causes lumps that are hard to remove.
Don’t overboil: Boiling the soup too hard or for too long can cause the dairy to separate and become grainy. Keep it at a gentle simmer and stir frequently.

Serving Suggestions

Serve the soup hot with a sprinkle of fresh chives or parsley on top. It pairs well with crusty bread, a grilled cheese sandwich, or a simple green salad. For a heartier meal, stir in cooked bacon bits, steamed broccoli florets, or shredded rotisserie chicken (ensure it reaches 165°F / 74°C if reheating leftovers).

Variations

Broccoli Cheddar: Add 2 cups (150 g) of small broccoli florets to the soup during the last 5 minutes of cooking, and increase the cheddar powder by 2 tablespoons (15 g) if desired.
Baked Potato Soup: Stir in 1 cup (150 g) of diced cooked potatoes and 1/4 cup (60 g) of sour cream after the soup has thickened. Heat through but do not boil.
Spicy Southwest: Add 1/2 teaspoon of chili powder and a pinch of cayenne to the dry mix. Stir in 1/2 cup (75 g) of corn kernels and 1/4 cup (40 g) of diced roasted red peppers during cooking.
Vegan Option: Use nutritional yeast instead of cheddar powder, and replace the dry milk with an equal amount of powdered non-dairy milk (like soy or coconut). Use water or vegetable broth as the liquid.

Storage and Reheating

Leftover soup can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals. Add a splash of milk or water if the soup has thickened too much. Do not freeze the soup, as the dairy and starch can separate and become grainy upon thawing. The dry mix itself should be stored at room temperature, not in the fridge, to avoid moisture clumping.

Frequently Asked Questions

Can I use regular shredded cheese instead of powdered? Yes, but it will not dissolve as smoothly. If using shredded cheese, add it to the hot soup after it has thickened, and stir until melted. The soup will be richer but may be slightly grainy if the cheese is not fully melted.

Can I make the soup with just water? Yes, water works, but the soup will be less creamy. For a richer flavor, use milk, chicken broth, or vegetable broth. Broth adds salt, so you may want to reduce the salt in the dry mix.

Why is my soup lumpy? Lumps usually form when the dry mix is added to hot liquid. Always whisk the mix into cold liquid first, then heat. If lumps still form, you can blend the soup with an immersion blender until smooth.

Can I add meat to this soup? Absolutely. Cooked, diced ham, crumbled sausage, or shredded chicken are all great additions. Make sure any meat is fully cooked and reaches its safe minimum internal temperature (e.g., ground meat 160°F / 71°C, poultry 165°F / 74°C) before adding to the soup.

How long does the dry mix last? Stored in an airtight container in a cool, dry place, the mix will keep for up to 6 months. Check for any off smells or clumping before use; if it smells rancid or has hard lumps, discard it.

Can I freeze the dry mix? Freezing is not recommended, as condensation can introduce moisture and cause clumping. Keep it in a sealed container in your pantry instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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