Randy Chandler
Cheddar cheese soup is a popular ingredient in many recipes, but it can be hard to find outside of North America. It's also often packed with additives, preservatives, and sodium. Luckily, it's easy to make your own condensed cheddar cheese soup at home, and it tastes much better than the canned variety. You can also make vegan and gluten-free versions of the soup.
| Characteristics | Values |
|---|---|
| Substitutes | Jar of cheese sauce, Velveeta cheese, American cheese, homemade condensed cheddar cheese soup |
| Homemade condensed cheddar cheese soup ingredients | Butter, flour, milk, cheddar cheese, salt |
| Homemade condensed cheddar cheese soup recipe | Melt butter in a saucepan, add flour and whisk, add milk gradually, whisk until smooth, add cheese and whisk until smooth, add salt to taste |
| Notes | Use whole milk, not low-fat milk, as it won't thicken as well |
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What You'll Learn
How to make a condensed cheddar cheese soup at home
Condensed cheddar cheese soup is a perfect homemade substitute for the canned variety. It is easy to make and can be used in any recipe that calls for cream of soup, as a topping for fries or sandwiches, or on its own. Here is a step-by-step guide on how to make condensed cheddar cheese soup at home:
Ingredients:
- Butter
- All-purpose flour
- Milk (preferably not low-fat)
- Cheddar cheese, shredded
- Salt, to taste
- Dry mustard (optional)
Instructions:
- In a small saucepan, melt the butter over low heat. The amount of butter used can vary depending on the desired richness of the soup, but a good starting point is 3 tablespoons for a full batch of soup.
- Once the butter is melted, add in the flour. The general ratio is 3 tablespoons of flour to 1 cup of milk. Whisk the mixture continuously to prevent lumps from forming. Cook this mixture for about 1-3 minutes, until it bubbles and turns a golden, paste-like consistency. Be careful not to let it burn or turn brown.
- Slowly add the milk to the saucepan, a little at a time. Continue whisking well after each addition to maintain a smooth consistency. Cook, stirring constantly, until the mixture thickens, which should take about 5 minutes.
- Once the milk mixture has thickened, remove the saucepan from the heat.
- Add the shredded cheddar cheese to the saucepan and whisk until it is fully melted and combined. You can adjust the amount of cheese to your taste preferences, but a common ratio is 1 cup of cheese to 1 cup of milk.
- Season the soup with salt and dry mustard (if using) to taste.
- Your condensed cheddar cheese soup is now ready to be used in your favourite recipes or enjoyed on its own!
Tips and Variations:
- For a reduced-fat version, you can use fat-free milk and 2% shredded cheddar cheese.
- To make the soup even creamier, you can add more butter or substitute some of the milk with cream.
- If you prefer a smoother soup, you can blend it using an immersion blender or a regular blender after adding the cheese.
- This soup can be stored in an airtight container in the refrigerator for up to a week or frozen for later use.
- To make it gluten-free, substitute the all-purpose flour with gluten-free flour or almond/coconut flour for a keto-friendly version.
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The ingredients required for a condensed cheddar cheese soup
Condensed cheddar cheese soup is a convenient option, but it can be expensive and contain additives. A homemade condensed cheddar cheese soup is a great alternative and is easy to make. It is a simple recipe with a few key ingredients that you may already have in your kitchen.
To make the soup, melt the butter in a saucepan over medium-low heat. Add the flour and whisk until smooth and bubbly. Then, gradually whisk in the milk, followed by the salt and dry mustard (if using). Finally, add the cheddar cheese and whisk until the cheese has melted and the soup is smooth.
This homemade condensed cheddar cheese soup is a great substitute for the canned variety and can be used in a variety of recipes, such as casseroles or as a topping for fries or sandwiches. It is also customizable, and you can add other seasonings such as garlic powder, celery salt, or onion powder to suit your taste.
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Substitutes for milk in a condensed cheddar cheese soup
Homemade condensed cheddar cheese soup is a great substitute for the canned variety. It is easy to make and allows you to avoid additives and high sodium content.
To make a condensed cheddar cheese soup, you will need butter, flour, milk, and cheddar cheese. Some recipes also call for salt, garlic powder, celery salt, onion powder, or dry mustard.
For a reduced-fat version, you can use fat-free milk and 2% shredded cheddar cheese. Melt butter in a saucepan over medium-low heat, then add flour and a bit of milk, whisking until smooth and bubbly. Remove from heat and gradually add the remaining milk, whisking to keep the mixture smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Finally, add the cheese and stir until melted. You can also add salt to taste.
If you don't have regular milk, you could use buttermilk, but be aware that its vinegary tang will give the soup a different flavor profile.
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Health benefits of making condensed cheddar cheese soup at home
Making condensed cheddar cheese soup at home is a healthier alternative to buying canned soup. Canned condensed cheddar cheese soup often contains additives and a long list of unknown ingredients, including soy protein concentrate and MSG. Making your own soup allows you to control the ingredients and avoid unnecessary additives and preservatives.
One of the main benefits of making condensed cheddar cheese soup at home is the ability to reduce the sodium content. Cheese is naturally high in sodium, and canned soup often contains added salt, which can contribute to excess sodium intake. By making your own soup, you can control the amount of salt added or even omit it altogether, as suggested by one user who replaced the salt with kosher salt, which is unlikely to significantly alter the sodium content.
Another benefit of making condensed cheddar cheese soup at home is the ability to use fresh, high-quality ingredients. Many users recommend using fresh cheese from a block rather than pre-shredded cheese, which can contain additional additives and preservatives. You can also choose the type of milk used in the recipe, such as low-fat or fat-free milk, to reduce the overall fat content of the soup.
In addition to the health benefits, making condensed cheddar cheese soup at home is also more cost-effective than buying canned soup. Many users have commented on how expensive canned condensed soup can be, especially when compared to the cost of making it at home with simple, everyday ingredients like butter, flour, milk, and cheese.
Lastly, making condensed cheddar cheese soup at home allows for customization and flexibility. You can add seasonings such as garlic powder, celery salt, or onion powder to enhance the flavor of the soup and make it your own. The recipe can also be made gluten-free by substituting regular flour with gluten-free flour or keto-friendly flour, making it accessible to those with gluten intolerances or following specific diets.
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Vegan condensed cheddar cheese soup
Campbell's Condensed Cheddar Cheese Soup is a popular choice for many recipes, including casseroles. However, it is not vegan-friendly as it contains dairy products like milk, sour cream, and cheese.
A vegan-friendly condensed cheddar cheese soup can be made with simple ingredients that are gluten-free and dairy-free. This soup can be used as a 1:1 substitute for the classic Campbell's soup in recipes. Here is a recipe for a vegan condensed cheddar cheese soup:
Ingredients:
- Dry red lentils
- Raw cashews
- Nutritional yeast
- Water
- Lemon juice
- Garlic powder
- Onion powder
- Salt
- Smoked paprika
Instructions:
- Soak the cashews in water for a few hours or overnight to soften them.
- Rinse and drain the soaked cashews.
- In a high-speed blender, combine the soaked cashews, red lentils, nutritional yeast, water, lemon juice, garlic powder, onion powder, salt, and smoked paprika.
- Blend until smooth and creamy, adding more water as needed to adjust the consistency.
- Transfer the blended soup to a saucepan and heat over medium heat, stirring frequently, until heated through.
- Taste and adjust seasonings as needed.
- Serve immediately or store in the fridge for up to 5 days.
This vegan condensed cheddar cheese soup is a healthy and delicious alternative to the traditional soup. It is perfect for those who are vegan, gluten-intolerant, or just looking for a dairy-free option. The soup can be enjoyed on its own or used in various recipes, adding a rich and cheesy flavor to casseroles, soups, stews, and sauces.
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Frequently asked questions
A homemade condensed cheddar cheese soup is a good substitute for canned cheddar cheese soup. It is easy to make and can be used in any recipe that calls for cream of soup.
To make a condensed cheddar cheese soup, you will need butter, flour, milk, and cheddar cheese. You can also add salt to taste.
It is recommended to use whole milk for making condensed cheddar cheese soup. Do not use low-fat milk as it will not thicken as nicely.
Yes, you can make a vegan and gluten-free version of condensed cheddar cheese soup. Instead of dairy, use dry red lentils, raw cashews, and nutritional yeast to create a creamy and cheesy soup.
