Patrick Oconnell
Wisconsin cheese soup is a classic Midwestern dish that can be made from scratch or with a frozen, pre-made product. While it is not recommended to freeze Wisconsin cheese soup due to the cheese's sensitivity to temperature changes, there are frozen options available from brands like Campbell's and Chef Francisco. To cook frozen Wisconsin cheese soup, follow the package instructions, which typically involve tempering the soup in a refrigerator, transferring it to a saucepan, adding water, and heating it to a boil before reducing the heat and simmering until the desired temperature is reached. For those who wish to make their own Wisconsin cheese soup from scratch, recipes typically involve cooking vegetables, adding broth, milk, and cheese, and seasoning with garlic, red pepper, and other spices.
| Characteristics | Values |
|---|---|
| Ingredients | Water, cheddar cheese, skim milk, cream, modified food starch, celery, sugar, applewood uncrusted bacon, bleached enriched flour, green peppers, butter, salt, yeast extract, vegetable oil, parmesan cheese paste, natural flavoring, spices, beta carotene for color, sodium phosphate |
| Cooking Instructions | 1. If the soup is frozen, run a knife around the soup blocks in the trays to loosen. Empty the two trays of soup into a large saucepot. |
| 2. Fill both trays with water (64 fl. oz. in total). Add to the saucepot. | |
| 3. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low. Boil gently, stirring frequently to break up frozen pieces, until the temperature reaches 190ºF. | |
| 4. Transfer to a holding kettle or steam table. Promptly refrigerate unused cooked soup in a separate container. | |
| Reheating Instructions | Reheat on the stovetop on low, stirring frequently. This will help prevent any separating or uneven reheating. You may need to add broth when reheating if your soup is too thick. Start with a tablespoon and increase from there. |
| Freezing Instructions | We do not recommend freezing this soup as cheese has a difficult time with drastic temperature changes. |
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What You'll Learn
How to cook frozen Wisconsin cheese soup on a stovetop
To cook frozen Wisconsin cheese soup on a stovetop, you will need to first let the soup thaw. Start by peeling back the plastic film from one edge of the tray. Keep the film to refer to the cooking directions. If the soup is frozen, run a knife around the soup block in the tray to loosen it. Empty the two trays of soup into a large saucepot.
Next, fill both trays with water (64 fl. oz. in total) and add it to the saucepot. Heat the soup to a boil over medium-high heat, stirring frequently. Reduce the heat to low and continue to boil gently, stirring to break up the frozen pieces, until the temperature reaches 190ºF.
You can add some butter to melt over medium heat and cook vegetables such as onions, carrots, and celery. You can also add garlic and seasonings such as paprika, dried mustard, nutmeg, salt, and pepper.
Gradually add the broth, milk, and beer, stirring constantly to avoid lumps. Bring the mixture to a boil and then reduce the heat to low to simmer for 15-20 minutes. You can then add the cheese and cook for another 5 minutes, stirring constantly until the cheese is melted and well blended.
Top with your favorite toppings such as croutons, chopped chives, or extra shredded cheese.
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What ingredients are needed to cook frozen Wisconsin cheese soup
Wisconsin Cheese Soup is a classic midwestern dish that can be made from scratch or with a frozen, pre-made soup base. While there are many ways to make this soup, the most common ingredients include:
Cheese
Cheddar cheese is the most popular choice for Wisconsin Cheese Soup, with some recipes calling for sharp cheddar specifically. Other recipes suggest using a blend of mild and sharp cheddar, or substituting a different type of semi-hard cheese.
Broth
Chicken broth is commonly used in Wisconsin Cheese Soup, but vegetable broth can be used as a vegetarian alternative.
Dairy
Milk and cream are also used in Wisconsin Cheese Soup. Butter is another common ingredient, used to create a paste with the flour.
Vegetables
Common vegetables in Wisconsin Cheese Soup include carrots, celery, and onion. Some recipes also include garlic, green bell pepper, and parsley.
Seasonings
Seasonings vary but often include salt, pepper, paprika, dried mustard, and nutmeg. Red pepper flakes or chilli flakes can be added for spice, but these are optional.
Meat
Some recipes include bacon or ham for extra flavour.
Beer
Beer is a common ingredient in Wisconsin Cheese Soup, with lager or blonde ale being popular choices.
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The best types of cheese to use for Wisconsin cheese soup
Wisconsin is known for its love of cheese and beer, and its beer cheese soup is a beloved culinary delight in the state. The soup is a staple in restaurants throughout Wisconsin and has become synonymous with the state's rich dairy heritage.
When it comes to making Wisconsin cheese soup, the type of cheese you use can make a big difference. Here are some of the best types of cheese to use:
Cheddar Cheese
Cheddar cheese is a classic choice for Wisconsin cheese soup and is commonly used in many recipes. You can experiment with different varieties of cheddar, such as sharp cheddar, super sharp cheddar, or even a blend of sharp cheddar and sharp Vermont white cheddar, to find the flavour that suits your taste.
Sargento® Sharp Cheddar Cheese
If you're looking for a rich and tangy flavour, Sargento® Sharp Cheddar Cheese is a great option. This cheese adds a nice tang to the creamy soup and is commonly used in Wisconsin Cheddar Cheese Soup recipes.
Mild American and Sharp Cheddar Cheese Blend
For a creamy and flavourful soup, you can opt for a blend of mild American and sharp cheddar cheeses. This combination provides a balanced taste and is often seasoned with parsley and garlic to enhance the flavour.
Aged Cheddar
For an elevated take on the classic, consider using an aged cheddar. At a gala dinner celebrating Wisconsin Cheddar, one chef used a 10-year-old Cheddar in the soup course, showcasing the potential of aged cheeses in Wisconsin cheese soup.
Parmesan Cheese
While it may not be the main cheese, adding Parmesan cheese paste can enhance the flavour and texture of your soup. It blends well with the other cheeses and adds a savoury depth to the dish.
When making Wisconsin cheese soup, remember that the quality of your ingredients, especially the cheese and beer, will significantly impact the final result. Experiment with different types of cheese, taste test, and find the combination that suits your palate the best!
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How to avoid curdling when cooking Wisconsin cheese soup
Wisconsin cheese soup is a classic midwestern recipe that can be made in under an hour. It is a creamy and rich soup with a nice balance of flavours. The beer adds a nice 'earthiness', which complements the mustard and cheddar cheese well.
To avoid curdling when cooking Wisconsin cheese soup, follow these steps:
- Use block cheese and shred it yourself. Pre-shredded cheese is tossed in additives to prevent clumping, which makes melting more difficult.
- Make a roux with equal parts butter and all-purpose flour. This creates a paste that coats the vegetables.
- Stir continuously while cooking the roux to ensure all the flour has cooked.
- Whisk in the broth and milk before adding the beer.
- Add the cheese slowly, stirring constantly until melted before adding more.
- If using frozen cheese soup, do not thaw it at room temperature. Instead, defrost it in the refrigerator for a couple of days or on low heat in a pan.
By following these steps, you can help prevent curdling and create a smooth and creamy Wisconsin cheese soup.
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How to reheat frozen Wisconsin cheese soup
While it is not recommended to freeze Wisconsin cheese soup, as cheese does not react well to drastic temperature changes, it is possible to reheat it. Here is a step-by-step guide on how to reheat frozen Wisconsin cheese soup:
- If the soup is frozen, run a knife around the soup blocks in their trays to loosen them. Empty the contents into a large saucepan.
- Fill the trays with water (64 fl. oz. in total) and add this to the saucepan.
- Heat the soup to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and continue to boil gently, stirring to break up the frozen pieces, until the temperature reaches 190ºF.
- You may need to add broth to the soup if it becomes too thick during the reheating process. Start with one tablespoon and increase the amount as needed.
- Once the soup has reached the desired consistency, transfer it to a holding kettle or steam table.
- Remember to promptly refrigerate any unused cooked soup in a separate container.
By following these steps, you can safely reheat frozen Wisconsin cheese soup while minimising the risk of separating or uneven heating.
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Frequently asked questions
It is recommended to temper the soup in a refrigerator for up to 5 days before cooking. Then, run a knife around the frozen soup to loosen it from its tray. Empty the contents into a large saucepan and fill the tray with 64 fl. oz. of water, adding this to the saucepan. Heat to a boil, stirring frequently, then reduce to a low heat and continue boiling gently until the temperature reaches 190ºF.
Wisconsin cheese soup is a very customisable dish. You can add vegetables such as carrots, celery, onion, and garlic. You can also add seasonings such as paprika, dried mustard, nutmeg, salt, and pepper. Beer is also a common addition to Wisconsin cheese soup.
It is recommended to use shredded sharp cheddar cheese, as store-bought shredded cheese can be tossed in additives that make it harder to melt. However, you can use any semi-hard cheese if you don't have shredded cheddar.
To prevent curdling, do not add the cheese to the soup over high heat. Instead, slowly whisk the cheese into the soup over low heat so that the liquid is warm enough to melt the cheese without being too hot.
