Cheddar Cheese Soup (Condensed)

Homemade Condensed Cheddar Cheese Soup is easy to make and a perfect substitute for the Campbell’s Soup canned variety you use in your favorite casseroles.

Homemade Condensed Cheddar Cheese Soup is easy to make and a perfect substitute for the Campbell's Soup canned variety you use in your favorite casseroles.

Cheddar Cheese Soup is the fourth soup post in a new series I’m referring to as the Kitchen Pantry series here on the blog.

We’ve already got a pretty good number of recipes for you to keep in your back pocket.

Hopefully you find this resource is helpful for you, keeping you away from a lot of the pre-packaged products and you enjoy them so much you’ll bookmark the whole Pantry Recipes page!

This Cheddar Cheese Soup is so easy to make it will shock you how quick it is and how much more you want to make those recipes again now that you have a natural swap you can make! Plus, it FREEZES! Quick and easy Condensed Cheddar Cheese Soup Recipe that freezes well!

How do you make cheddar cheese soup?

Condensed Cheddar Cheese Soup is really just a very thick cheddar béchamel sauce made with butter, flour, milk, cheddar cheese and salt. The consistency is a perfect swap for canned soup.

What can you substitute for Cheddar Cheese Soup?

This cheddar cheese soup is a perfect homemade substitution for the canned variety, but if you want a more mellow flavor that is slightly more authentic you can also use American cheese or Velveeta Cheese.

Other condensed soup recipes for you to save:

Have requests? Please leave them below! Condensed Cheddar Cheese Soup in just ten minutes! A perfect substitute for the canned variety!

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Condensed Cheddar Cheese Soup

Homemade Condensed Cheddar Cheese Soup is easy to make and a perfect substitute for the Campbell's Soup canned variety you use in your favorite casseroles.
Yield 1 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Ingredient, Soup
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon dry mustard
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese

Instructions

  • In a small saucepan add the butter and melt over low heat.
  • Add in the flour and whisk, cooking for about a minute (but stop if it turns brown at all).
  • Add in the salt, dry mustard and milk and whisk until smooth.
  • Add in the cheddar cheese and whisk until smooth.

Nutrition

Calories: 712kcal | Carbohydrates: 30g | Protein: 25g | Fat: 55g | Saturated Fat: 35g | Cholesterol: 161mg | Sodium: 1041mg | Potassium: 409mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2078IU | Calcium: 712mg | Iron: 1mg
Keyword: Cheddar Cheese Soup (condensed)
Condensed Cheddar Cheese Soup in just ten minutes! A perfect substitute for the canned variety!
Homemade Condensed Cheddar Cheese Soup is easy to make and a perfect substitute for the Campbell's Soup canned variety you use in your favorite casseroles.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’m just confused about serving sizes. You don’t specify how much is in one serving, so I have no idea how much to make for a recipe that calls for one can.

    1. Oh no! The flour and butter work as a roux and will thicken it. Try having the heat turned up a bit more to gentle boil when adding the milk and whisking before adding the cheese. Hope this helps for next time.

  2. I am always surprised how easy it is to make. I’m starting to think I don’t have to buy from the store if I can just make it. Making it might be cheaper then buying it anyways.

  3. I will be making this shortly, but I have tried the Cream of Celery and I also converted that recipe to Cream of Onion by just using finely minced onion instead of the celery (I saw someone asked about Cream of Onion below). I am making all of mine salt free (recent diagnosis of high blood pressure). I will be perusing your site more as I will have to make more canned staples from scratch. I have always made my cheese sauce from scratch for mac and cheese and cheesy potatoes, but never thought of doing this and freezing it!

  4. I am searching for a substitute for two canned soups that have become practically impossible for me to find locally this past year. They are (1) Fiesta Nacho Cheese Soup and the other is (2) Cream of Onion Soup). They are in a large number of my recipes and so far I have not found a substitute that gives the right flavor.

    1. This was awesome for my cheddar potato soup! Did not want to run to the store for the two cans I needed and your recipe worked PERFECTLY!! Will definitely be saving this to use again. Can’t wait to try your other recipes. Thank you sooo much!

  5. Can this soup be made into Fiesta Nacho Cheese Soup? How would I do that? Also, can I use almond or coconut flour instead of AP flour to make it Keto friendly? I can not find it in stock at the stores or online

    1. I’ve not tried testing it to adapt to the Fiesta Nacho cheese soup or using other flours. Usually almond flour is an equal substitution but coconut requires less. If you decide to try, I’d love to know what worked.

  6. Does this make about 14 oz? I can never find 14 OZ of the soup anymore in stores. Just the 10.5 cans.

  7. Thank you so much from Kentucky! 🙂 In times like we’re now facing, dreading to go to the grocery store, homemade means more now then ever! Hopping you can find some others for those of us who love to cook! 🙂 Stay well & God bless! 🙂

  8. Hi Sabrina and thanks for your recipes! I’ve been wanting to make this and cream of celery for a while, and I’m grateful you’ve provided easy ways to avoid the highly processed versions.
    I wonder, in general & for similar recipes, is there any milk alternative (almond, coconut, oat, etc) that would keep the same consistency and not separate or look curdled, particularly after freezing the soup? I’m not vegan but prefer to use less dairy when I can, but I often get a weird result if I substitute plant milks. Maybe I just don’t know how to incorporate them properly or which options are better for cooking.
    Thanks for any suggestions!

    1. You can add half as much table salt. If you leave out salt altogether your flavor will be different, but of course it’ll still turn out. A lot of people prefer lower sodium, so as long as you expect the flavor difference, sure!

  9. My husband and I were making a casserole that called for a can of condensed cheddar cheese soup. I won’t be buying the can now that I’ve found your recipe. This soup is delicious. Your website was clutch!! Thanks for sharing!

    1. In the new year my second site will be coming back up with new recipes, cookingmadehealthy.com and I have a keto version of many recipes coming! I’ll make a note to work on keto cheese soups 🙂

  10. Is this gluten free? I don’t know a lot about GF foods, but a recipe I tried to make for a GF friend had the canned cheddar cheese in it so she was unable to eat it. If I used this instead would it be okay?

    1. I made it gluten free by using corn starch instead of flour… You generally need half as much corn starch as flour…. so In this case I substituted 1 1/2 Tablespoons corn starch for the flour. I did do a different order of operations because of using corn starch: Melt butter. meanwhile, Add cold milk to corn starch and stir until dissolved/combined. then add that milk to the melted butter in saucepan, stirring constantly and heat til thickened. Stir in seasonings and cheese and heat/stir til melted. Worked well for me! And worked very well in the recipe for which I needed it.

      Otherwise, yes, try using a gluten free flour.

    1. Did you change any of the ingredient amounts? The flour and butter whisked in the beginning should have kept it thick. If you’d like to troubleshoot, email me at contact @ dinnerthendessert .com

  11. Hi! How many cans would this recipe be equivalent to? I use that soup all the time for my Homemamde Mac and cheese and would much rather have a homemade version of it. So if I can make a bunch and freeze it that would be awesome!

    1. I usually freeze it in 1 1/4 cup increments since that is what comes in the canned variety using freezer safe containers (http://amzn.to/2fNnR7x). Once thawed, you’ll use it just like the can either by mixing it with milk or adding it in it’s condensed version to any recipe.

    1. It adds a tangy flavor to it and because it’s acidic, it can help cut through the creamy, fatty taste of a rich cheese sauce.

      1. Mustard (dry or normal) is an ’emulsifier’- it’s what allows oils & water to combine into a smooth, thick soup instead of blobs of oils floating in liquid. Mustard is probably important in this recipe to provide the creamy, uniform consistency, much more than flavor (canned varieties use other chemical emulsifiers!). I suspect (I’m just learning myself) the mustard flavor is barely noticeable, but leaving it out will probably change the texture significantly.
        Thought I’d mention because I like to customize recipes, and only recently started learning that a lot of ingredients work in ways that I never realized. I made some pretty sad sauces and salad dressings before I figured out this one!

    1. Condensed French Onion has been tested and is going to be going up soon. Fiesta Nacho I’ve never tried, but I will certainly add it to the list of recipes to test!