The prefect substitute for Campbell’s Condensed Cheddar Cheese Soup! Homemade and without that the huge list of “unknown” ingredients!
There are a few everyday recipes that are easy, quick and yummy but call for that can of condensed cheddar soup by Campbell’s. Honestly, I have never thought much about it. Until I didn’t have access to that convenience in a can and really started looking into it. Do you have any idea how many ingredients are in a can of that stuff??
Over 50!!! Wow, really what is all in there?
Here is a list of all the ingredients, it’s kind of mind blowing!
Ingredients for (1) 10.5 oz can of Campbell’s Condensed Cheddar Cheese Soup:
Water , Cheese Cheddar ( Milk , Cheese Culture , Salt ,Enzymes , Calcium Chloride ) , ( , Milk , Cheese Culture ,Salt , Enzymes , ) , Wheat Flour , Food Starch Modified ,Margarine , ( , Soybeans Oil Partially Hydrogenated ,Soybeans Oil , Water , Salt , Soy Lecithin , Flavors Natural , Mono and Diglycerides , Beta Carotene , Added For Color , Vitamin A Palmitate , ) , Contains less than 22% of , Salt , Sugar , Cheese Enzyme Modified , ( , Milk, Water , Milk Fat , Sodium Phosphate , Cheese Culture ,Salt , Acetic Acid , ) , Apocarotenal , Added For Color ,Butter , Flavors Butter , ( , Butter Oil , Cheese Cheddar (Milk , Cheese Culture , Salt , Enzymes , Calcium Chloride ), Corn Oil , Cottonseed Oil , Cream Powder , Disodium Phosphate , ) , Butter Enzyme Modified , Butter Enzyme Modified , Cheese Cheddar Enzyme Modified , ( ,Enzymes , Flavors , Guar Gum , Lactic Acid , Butter Oil Lipolyzed , Milk Non Fat Dry , Oleic Acid , Soybeans Oil Partially Hydrogenated , ) , Sodium Citrate , Sodium Phosphate , Vegetables Oil , ( , Water , Xanthan Gum ,Vitamin A Palmitate , )
Are you kidding me! I don’t even know what some of that stuff is! YECH!
So now, time for some real stuff! Making your OWN homemade condensed cheddar soup is a walk in the park and just imagine all those unknown things you are avoiding!
First, in a small saucepan, melt the butter on low heat.
Slowly add the flour and mix until smooth.
Keep stirring the mixture until you smell a yummy “nutty” aroma or until it starts turning a little golden brown. About 2-3 minutes. Careful not to burn it!
Stirring constantly (this is key), slowly add the milk until incorporated. The key to getting a smooth soup is to add the milk very slowly on low heat and stir.
Finally, add the cheese. I used Colby Jack cheese from a block that I shredded. Stir until cheese is completely melted and mixture is smooth.
Tips for a smooth texture:
– Start and finish every step on LOW heat
– use fresh cheese from a block – not pre-shredded cheese
– add the milk very slowly
There you have it! Here’s to enjoying favorite meals without all the garbage! *Cheers*
4 Tbs. Butter
4 Tbs. all-purpose flour
1 cup milk
1 1/2 cup of cheese
1. Melt butter in a small saucepan over low heat.
2. Once butter is completely melted, slowly add the flour and mix until smooth . Simmer the mixture on low heat for about 2-3 minutes while stirring constantly.
3. Very slowly, add the milk and stir. A few tablespoons at a time and lots of stirring will help with the final texture of the soup. Once the milk is added, simmer for about 5-6 minutes allowing the flour to fully break down.
4. Add the shredded cheese and stir until cheese is completely melted and mixture is smooth.