Bushra Griffith
Cheddar cheese soup is a popular ingredient in many recipes, but it can be hard to find outside of North America. Luckily, there are several substitutes that can be used in its place. One option is to make a homemade condensed cheddar cheese soup using butter, flour, milk, and cheddar cheese. This can be done with regular or reduced-fat ingredients, and the soup can be frozen for later use. For those who are vegan or dairy-free, a substitute can be made with dry red lentils, raw cashews, and nutritional yeast. This substitute is also gluten-free. In a pinch, a jar of cheese sauce or Velveeta cheese can also be used as a substitute for cheddar cheese soup.
Characteristics of Cheddar Cheese Soup Substitutes
| Characteristics | Values |
|---|---|
| Type | Condensed |
| Flavour | Mellow |
| Ingredients | Butter, flour, milk, salt, mustard, dry spices, cheddar cheese |
| Substitutes | Velveeta cheese, American cheese, Gouda cheese, cheese sauce, dry red lentils, raw cashews, nutritional yeast, plant-based cheddar shreds |
| Preparation | Melt butter, add flour and whisk, add milk and whisk, add cheese and whisk |
| Notes | Do not use low-fat milk as it won't thicken, use whole milk or buttermilk for best results |
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What You'll Learn
Homemade condensed cheddar cheese soup
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.
To make this soup, start by melting some butter in a saucepan over medium-low heat. Once the butter is melted, whisk in an equal amount of flour and cook, stirring constantly, until it bubbles and turns a golden, paste-like consistency. Be careful not to let the mixture turn brown. At this point, add milk a little at a time, whisking well after each addition. Continue cooking and stirring until the mixture thickens, which should take about 5 minutes. Once the milk is nice and thick, remove the saucepan from the heat and stir in the cheddar cheese until it's melted. You can also add some salt and dry mustard to taste.
This condensed cheddar cheese soup can be stored in an airtight container in the fridge for up to a week. It can also be frozen for up to 6 months if you have a pressure canner.
Some people also like to use American cheese or Velveeta cheese for a more mellow flavor. You can also make this soup gluten-free by using gluten-free flour or keto-friendly by substituting almond or coconut flour.
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Substitute with other cheese
If you are looking for a substitute for canned cheddar cheese soup, you can make your own at home. Homemade condensed cheddar cheese soup can be made with butter, flour, milk, and cheddar cheese. You can also add salt to taste.
To make the soup, melt butter in a saucepan over medium-low heat. Add flour and a bit of milk, whisking until smooth. Remove from heat and gradually add the remaining milk, whisking to keep it 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 substitute cheddar cheese with other types of cheese. For example, you can use American cheese or Velveeta cheese for a more mellow flavor. If you are making broccoli and cheese soup, you can use extra sharp, full-flavor cheddar cheese to create lots of flavor. You can also substitute cheddar cheese with gouda, as it is more affordable in some places.
If you are looking for a vegan option, you can use plant-based cheddar cheese shreds or blocks. Some brands to look for are Daiya, Violife, and ShopRite’s “Bowl and Basket”. You can also use pre-shredded vegan cheddar, but keep in mind that substituting ingredients may lead to variations in the final product.
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Substitute with cheese sauce
If you are looking for a substitute for canned cheddar cheese soup, you can use cheese sauce. Cheese sauce and condensed cheese soup share similar ingredients, such as milk, flour, and cheese.
To make your own cheese sauce, you can follow this recipe:
Ingredients:
- Butter
- All-purpose flour
- Milk (not low-fat)
- Cheddar cheese, shredded
- Salt, to taste
Recipe:
- Melt butter in a saucepan over medium-low heat.
- Add flour and a bit of milk, whisking until smooth.
- Remove from heat and gradually add the remaining milk, whisking continuously to keep the mixture smooth.
- Return the saucepan to the heat and bring to a gentle boil, whisking constantly until thickened.
- Add the cheese and stir until melted.
- Add salt to taste.
This homemade cheese sauce can be used as a 1:1 substitute for canned cheddar cheese soup in recipes such as casseroles, soups, and stews. It can also be used as a topping for fries or sandwiches or enjoyed on its own.
You can also make a vegan version of cheese sauce by using plant-based ingredients. For example, you can use vegan block cheeses or pre-shredded vegan cheddar, and thicken the sauce with dry red lentils or raw cashews (or their substitutes, sunflower seeds or hulled hemp seeds). Nutritional yeast can be added for a nutty, cheesy flavor.
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Vegan alternatives
There are several vegan alternatives to cheddar cheese soup that you can make at home. These recipes are typically gluten-free and dairy-free, with ingredients that are easy to source.
One recipe for a vegan cheddar cheese soup uses dry red lentils to create a thick, gelatinous consistency. Raw cashews are added for creaminess and fat, and nutritional yeast provides a nutty, cheesy flavour. You can also use sunflower seeds or hulled hemp seeds instead of cashews, but the fat content will be lower. This soup can be used as a 1:1 substitute in casseroles, soups, stews, and sauces.
Another option is to make a vegan broccoli cheddar cheese soup. This recipe includes boiling broccoli florets, melting vegan butter and sautéing onions, then adding garlic, broth, and coconut milk. You then add the vegan cheese and stir until melted, before adding the broccoli and serving. This soup is rich and creamy, with a strong cheesy flavour.
You can also experiment with different types of vegan cheese in your soup. For example, a Mexican blend or American cheese can work well, and brands like Daiya and Follow Your Heart are recommended for maximum meltability.
Finally, a basic cheese soup can be made with butter, flour, milk, and cheese, so you can use these ingredients as a starting point and adapt them to create a vegan version. For example, you could use vegan butter and milk alternatives, and add nutritional yeast or a vegan cheese to create a cheesy flavour.
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Reduced-fat versions
If you're looking for a reduced-fat version of cheddar cheese soup, you can make your own at home by substituting some of the ingredients for lower-fat options. Here are some suggestions for creating a healthier version of this comforting dish:
Use Low-Fat Dairy
Instead of using whole milk or cream, opt for low-fat or skim milk. Evaporated skim milk is a good option to add creaminess without the extra fat. However, keep in mind that low-fat milk may not thicken as well as whole milk, so you might need to add a little more flour or another thickening agent. You could also try using almond or coconut milk as a substitute, but this will affect the flavour and texture, so experiment to find what works best for you.
Reduce the Amount of Cheese
Cheddar cheese is a key ingredient in this soup, but you can reduce the amount used without sacrificing too much flavour. Opt for a strong, extra sharp cheddar to get the most flavour impact with less cheese. You could also try blending in some vegetables, such as carrots or cauliflower, to create a creamy texture and reduce the amount of cheese needed.
Bulk Up with Vegetables
Adding extra vegetables is a great way to make your soup more nutritious and lower in fat. Try bulkier vegetables like broccoli, cauliflower, or carrots, which will add fibre and vitamins while keeping the calorie count low. You can also experiment with different types of onions, garlic, and spices to boost the flavour without adding fat.
Thicken with Flour or Other Starches
To create a thick and creamy soup without relying solely on cheese and cream, use flour to make a roux base. Start by melting butter in a saucepan, then add an equal amount of flour and cook until smooth. Gradually add in your milk, whisking continuously to prevent lumps. You can also experiment with other starches like cornstarch or arrowroot powder to thicken the soup without adding fat.
Try Lighter Cheese Varieties
If you're open to trying different types of cheese, you can find lighter options that will reduce the overall fat content. Opt for reduced-fat cheddar or try a different variety altogether, like part-skim mozzarella or Swiss cheese, which have lower fat content.
By making these simple substitutions, you can enjoy a delicious and satisfying reduced-fat version of cheddar cheese soup that doesn't compromise on flavour.
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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 homemade condensed cheddar cheese soup, you will need butter, flour, milk, and cheddar cheese. You can also add salt to taste.
No, it is not recommended to use low-fat milk as it will not thicken as nicely.
Yes, you can substitute the cheddar cheese with American cheese or Velveeta cheese for a more mellow flavor. You can also use pre-shredded vegan cheddar or other vegan block cheeses.
Yes, you can make the condensed cheddar cheese soup in a crockpot or slow cooker. Simply follow the same recipe and cook on low for 6-8 hours or on high for 3-4 hours.
