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.
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! 
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:
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Condensed Cheddar Cheese Soup
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.
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!
Thanks for the suggestion, Gina.