This easy and delicious Homemade Condensed Cheddar Cheese Soup is rich, creamy, and the perfect homemade substitute for the canned version (plus it tastes better too!).
The base of any great recipe is often a can of cheddar soup. It’s nostalgic, rich and delicious, and I’ve mastered the homemade version which is not only as easy to use as the store-bought variety, but it’s even more delicious. This Cream of Cheddar Soup is made with just a few pantry staples you already have on hand, and it comes together in just minutes (yes, minutes!). It tastes so much fresher than the canned version, so it’s really worth it to make.
Smooth and creamy, ultra rich, and packed with sharp cheddar cheese, this Cream of Cheddar Soup is perfect for adding bold cheddar flavor to any and all of your favorite casseroles, dips and soups. It’s extremely versatile, so it’s the start of something oh so delicious. I learned this recipe from my grandma, so it’s safe to say it’s foolproof through and through.
If you love melty, cheesy dishes like we do, try this comforting Creamy Stovetop Mac and Cheese and these Garlic Grilled Cheese Hawaiian Rolls.
Why You’ll Love This Recipe
- Quick and Simple: With just 4 simple ingredients and a straightforward process, you can make this in under 10 minutes.
- Canned Soup Substitute: A quick and easy homemade soup, this is the perfect substitute for the canned version.
- Versatile: A staple soup to have on hand, this can be used so many ways. It’s ideal for casseroles, dips, and slow cooker meals.
- Freezer-Friendly: Make this in advance and store in the fridge for future uses. Bonus, it’s easy enough to double the recipe so you’ve got plenty at the ready.
What Is Condensed Cheddar Soup?
It’s really just an extra thick and creamy, concentrated soup or bechamel-like sauce made with cheddar cheese. It can be enjoyed as a simple soup, if mixed with water or milk. But it’s usually used as a rich and flavorful base for sauces, casseroles and so many more delicious recipes.
Ingredients
- Butter: The rich base for this delicious soup.
- Flour: All-purpose, to create a roux-like texture.
- Milk: Use whole milk, for a bechamel-style consistency.
- Cheddar Cheese: Freshly grated sharp or extra sharp, for that signature cheesy flavor.
How To Make Condensed Cheddar Soup
1. Start by melting your butter first. Mix in the flour and mix until incorporated.
2. Slowly add in the milk and then the cheddar cheese and let thicken. You now have condensed cheddar cheese soup!
Expert Tips
- Shred Your Own Cheese: Freshly grate your own cheese for the smoothest texture. Pre-shredded cheese has a coating that prevents it from melting as well, and could give the soup a grainy texture.
- Whisk Constantly: When adding the milk, keep whisking to avoid any lumps.
- Use Moderate Heat: Keep your heat at medium or medium/low to prevent the cheese from separating. If your heat is too high and hot, the sauce could break.
- Simmer To Thicken: Keep the soup simmering longer for a thicker consistency.
Ways to Use Condensed Cheddar Soup
- Creamy Stovetop Mac and Cheese
- Broccoli Cheddar Casserole
- Slow Cooker Cheesy Potatoes
- Cheddar Chicken Bakes
- Nacho-Style Dips
- Pot Pie Fillings
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium heat, adding a splash of milk, if needed.
You can freeze this soup, too. Store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before using, and be sure to whisk once thawed to restore the smooth texture.
FAQs
Definitely — this equals about one standard can of the store-bought variety.
This happens if the heat is too high when adding the cheese. Add it when the mixture is warm, but not boiling – this can cause the soup to break and become grainy. Using pre-shredded cheese can also cause a grainy texture due to the anti-caking agents, so freshly grate your own!
Condensed soup is a highly concentrated, thick version of a soup where most of the water has been removed. Regular soup is ready to serve and already diluted to the proper consistency to eat immediately. Condensed soup is often used as a base for a dish or sauce, whereas soup is simply enjoyed as is.
When most of the water is removed, and when there is a roux or thickening agent present, it makes a soup condensed and richly concentrated.
More Comforting Recipes To Try
- Creamy Chicken and Rice
- Crockpot Lasagna
- Slow Cooker Chicken Enchilada Casserole
- Creamy Stovetop Mac and Cheese
Condensed Cheddar Soup (Cream of Cheddar Soup)
Ingredients
Method
- Start by melting your butter first. Mix in the flour and mix until incorporated.
- Slowly add in the milk and then the cheddar cheese and let thicken. You now have condensed cheddar cheese soup!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium, adding a splash of milk, if needed.
- Store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before using, and whisk once thawed to restore the smooth texture.