Condensed Cheddar Cheese Soup

The prefect substitute for Campbell’s Condensed Cheddar Cheese Soup! Homemade and without that the huge list of “unknown” ingredients! 

Condensed Cheddar Cheese Soup

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!

Melting Butter

First, in a small saucepan, melt the butter on low heat.

Add Flour to Melted Butter

Slowly add the flour and mix until smooth.

Nutty Aroma Butter Mixture

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!

Cheddar Cheese Soup Slowly Add Milk

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.

Homemade Cheesy Soup - Add Cheese

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*

Condensed Cheddar Cheese Soup Print Button 50

Recipe Card Border 2


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.

Alyssa Signature

4 thoughts on “Condensed Cheddar Cheese Soup

  1. Becky Hightower

    What a great idea. I am sure those that are gluten free could substitute the flour too. So what are some recipes you use this soup in???

    • There are lots of ways to make it more organic too! I will be posting a recipe on Saturday so check back!

  2. Lori

    Great recipe. Thank you for the tips too.

  3. Glenda

    Alyssa, you are a good cook anyway, so anyone reading this should know any “substitute” recipes you post will be great! Thanks for sharing!

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