Homemade Condensed Cream of Cheddar Cheese Soup (Equals One Can)
Homemade condensed cream of cheddar cheese soup takes about 5 minutes to prep and 5 minutes to cook. It cooks right on the stovetop and makes about 11 ounces, which is exactly what’s in a can. Use it anywhere a recipe calls for canned cheddar cheese soup: casseroles, pasta bakes, or slow cooker meals.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 5 minutes | 1 | Beginner + |
We use canned condensed soups around here, but the store is not always an option. This takes about 10 minutes and uses six things you probably already have: butter, flour, chicken stock, milk, seasonings, and shredded cheddar. When you make it yourself, you know exactly what’s in it.
Step-By-Step Instructions
Start by adding all of the dry ingredients to a medium-sized mixing bowl. Then, pour in the milk and chicken broth and mix. Melt the butter in a medium-sized saucepan on medium heat.
Add the ingredients to the saucepan. Next, add the shredded cheese to the pan and cook until the cheese is melted and the soup thickens–about five minutes or less.
Once the soup is finished cooking, you can add it to a recipe or store it in an airtight container and keep it refrigerated. The soup will keep in the refrigerator for about a week.
Can You Freeze The Soup?
I would not recommend freezing this soup because the milk separates as it thaws and the texture ends up a little grainy.
If you already froze some, thaw it in the fridge overnight, then warm it in a saucepan over low heat and whisk the whole time. A splash of milk helps it come back together. It will not be as smooth as it was fresh, but stirred into a casserole and baked, the difference mostly disappears.
Since it keeps about a week in the refrigerator and takes 10 minutes to make, I’d just make it fresh.
Recipes With Condensed Cheese Soup
One batch equals one can of soup, so use the whole thing anywhere a recipe calls for a can of condensed cheese soup. If the recipe needs two cans, double it. These are a couple of my favorite recipes that use condensed soup.
Need A Different Can?
Reach for mushroom in casseroles, chicken when the dish needs thickening as much as flavor, and celery when you want the mildest of the three. All of them take 10 to 13 minutes and make one can’s worth.
- Homemade condensed cream of mushroom soup
- Homemade condensed cream of chicken soup
- Homemade condensed cream of celery soup
Homemade Condensed Cream of Cheddar Cheese Soup
Ingredients
- 3 Tablespoons butter
- 1 cup chicken stock or chicken broth
- 1 cup milk 2%
- 6 Tablespoons all-purpose flour
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 ounces shredded cheddar cheese
Instructions
- Add all of the dry ingredients (except the cheese) to a medium bowl and mix.
- Next, pour in the chicken broth and milk and mix.
- Melt the butter in a medium-sized saucepan on medium heat.
- Add the soup ingredients to the saucepan.
- Next, add the shredded cheddar cheese and mix. Continue stirring occasionally as the cheese melts and the soup thickens. Once it thickens, the soup is done.
Video
Notes
If you want the soup a little thinner, add 1/4 cup of milk and mix. Add more, if needed. Nutrition is approximate.
Thanks so much for posting this Cream of Cheddar Cheese soup and the other 3. I used this soup when I make a casserole of Kielbasa and Noodles. I have a hard time finding this soup that doesn’t have MSG in it – which will put me in the hospital as I am so very allergic to it. Thanks again for posting theses cream soup recipes.
hi Kathi,
You’re welcome! I am so glad that this helps you!