Sarah BrownAs a food enthusiast, there’s something simply delightful about a hearty bowl of soup. It’s even better when that soup is cheddar cheese. Pair it with a warm crusty bread or a crisp salad, and you’re in for a real treat.
I love nothing more than curling up with a steaming bowl of cheddar cheese soup. It’s comforting and perfect for chilly days or just when you need a bit of soul food. So, let’s dive into the world of cheddar cheese soup condensed.
What is Cheddar Cheese Soup Condensed?
Cheddar cheese soup condensed is not just another soup; it’s a creamy, cheesy explosion that feels like a warm hug in a bowl. This soup has the power to transform an ordinary day into a comforting feast. The condensed version has a thicker consistency, making it perfect as a pasta sauce or as a starter to a lovely meal.
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The Ingredients
Let’s talk about the magic makers that come together to create this delicious cheese soup:
- 1 cup whole milk (or 2% milk for a lighter option) – This is the base that makes our soup creamy.
- 3 tablespoons unsalted butter – Adds richness and enhances flavor.
- 1/4 teaspoon ground mustard powder – This contributes a slight bite.
- 1/2 cup sharp cheddar cheese, freshly shredded – The star of the show, bringing that iconic flavor.
- 1/4 teaspoon garlic powder – This gives the soup a subtle savory depth.
- 2 tablespoons Parmesan cheese, grated – To enhance creaminess and add a flavor balance.
- 3 tablespoons all-purpose flour – This helps thicken the soup.
- 1/4 teaspoon sea salt or kosher salt – Just a pinch to elevate the taste.
How to Make Cheddar Cheese Soup Condensed?
Making cheddar cheese soup condensed is a straightforward process but requires a bit of technique to ensure you achieve that velvety texture. Let’s break down the steps to create this dish.
Step 1: Melt the Butter
Start by placing a medium saucepan over medium heat. Add your 3 tablespoons of unsalted butter. Let it melt gently, swirling the pan occasionally. You want it to turn golden but not brown.
Step 2: Create the Roux
Once the butter has melted, sprinkle in the 3 tablespoons of all-purpose flour. Stir continuously with a whisk to form a roux. This mixture will start to bubble and thicken, which may take about 1-2 minutes. The flour should absorb the butter completely and turn a light color, releasing a nutty aroma.
Step 3: Add the Milk
Pour in 1 cup of whole milk slowly, while whisking non-stop. You don’t want any lumps here! Keep stirring as you bring the mixture to a gentle boil. The sauce will thicken, getting closer to the consistency of your favorite cheese sauce.
Step 4: Mix in the Cheese and Seasoning
Now, it’s time to add the star ingredient: 1/2 cup of freshly shredded sharp cheddar cheese. Stir it in gradually, watching it melt into the sauce. You’ll notice the cheese turning it into a luscious, golden hue.
Next, add 1/4 teaspoon of garlic powder, 1/4 teaspoon of ground mustard powder, and 2 tablespoons of grated Parmesan cheese. Keep stirring until everything is fully melted and well combined.
Step 5: Adjust for Flavor
Taste your soup. If it needs a little more kick, sprinkle in 1/4 teaspoon of sea salt or kosher salt to elevate those flavors. Give it one final stir.
Notes
Here are some tips to keep in mind when making your cheddar cheese soup:
- Choose Quality Cheese: Freshly shredded cheese blends better. Pre-packaged cheese often contains anti-caking agents that can impact melting.
- Grate Your Own Cheese: It makes a noticeable difference in texture and flavor.
- Low Heat: When melting cheese, keep the heat low. High heat can cause it to become grainy.
- Add Extras: Feel free to toss in diced veggies or cooked meats for added flavor.
- Watch the Consistency: If the soup is too thick, add more milk or broth to reach your desired consistency.
Storage Tips
You can store leftover cheddar cheese soup in an airtight container in the fridge for up to three days. If you plan to freeze it, be aware that the texture may change after thawing. For best results, freeze without the cheese and then add fresh cheese when reheating.
Nutrition Information
Each serving of cheddar cheese soup provides a comforting amount of protein, calcium, and essential vitamins, making it a valuable addition to your diet. Here’s a rough breakdown for a serving assuming it yields about 4 servings:
- Calories: Approximately 220
- Protein: 10g
- Carbohydrates: 12g
- Fats: 16g
- Calcium: 35% DV
Serving Suggestions
Here are some delightful ways to enjoy your cheddar cheese soup condensed:
- With Crusty Bread: A warm, crusty baguette is perfect for dipping. It soaks up all that cheesy goodness and makes each bite unforgettable.
- Topped with Bacon Bits: Crispy bacon pieces add a crunch and enhance the flavor for a savory twist.
- With Crispy Fried Onions: These add a delightful crunch and a touch of sweetness that pairs beautifully with the cheese.
- Over Broccoli: Pour over steamed broccoli for a dish that feels healthy and indulgent at the same time!
- As a Pasta Sauce: Use the soup to coat cooked pasta. It transforms into a glorious mac and cheese that everyone will love.
What Other Substitutes Can I Use in Cheddar Cheese Soup Condensed?
There are several ingredients you can swap out without losing that delicious flavor:
- Greek Yogurt: For a tangy taste and lower fat content instead of some of the milk.
- Cream Cheese: For an ultra-creamy texture, use cream cheese instead of some cheddar.
- Vegetable Broth: To make it vegetarian-friendly or to add depth of flavor, swap some of the milk for vegetable broth.
- Nutritional Yeast: For a vegan option, nutritional yeast can provide a cheesy flavor without the dairy.
- Cauliflower Puree: For a lighter alternative, using cauliflower puree can help maintain creaminess without the calories of cheese.
Cheddar Cheese Soup Condensed
Equipment
- Saucepan
Ingredients
- 1 cup whole milk or 2% milk for a lighter option – This is the base that makes our soup creamy.
- 3 tablespoons unsalted butter – Adds richness and enhances flavor.
- 1/4 teaspoon ground mustard powder – This contributes a slight bite.
- 1/2 cup sharp cheddar cheese freshly shredded – The star of the show, bringing that iconic flavor.
- 1/4 teaspoon garlic powder – This gives the soup a subtle savory depth.
- 2 tablespoons Parmesan cheese grated – To enhance creaminess and add a flavor balance.
- 3 tablespoons all-purpose flour – This helps thicken the soup.
- 1/4 teaspoon sea salt or kosher salt – Just a pinch to elevate the taste.
Instructions
Step 1: Melt the Butter
- Start by placing a medium saucepan over medium heat. Add your 3 tablespoons of unsalted butter. Let it melt gently, swirling the pan occasionally. You want it to turn golden but not brown.
Step 2: Create the Roux
- Once the butter has melted, sprinkle in the 3 tablespoons of all-purpose flour. Stir continuously with a whisk to form a roux. This mixture will start to bubble and thicken, which may take about 1-2 minutes. The flour should absorb the butter completely and turn a light color, releasing a nutty aroma.
Step 3: Add the Milk
- Pour in 1 cup of whole milk slowly, while whisking non-stop. You don’t want any lumps here! Keep stirring as you bring the mixture to a gentle boil. The sauce will thicken, getting closer to the consistency of your favorite cheese sauce.
Step 4: Mix in the Cheese and Seasoning
- Now, it’s time to add the star ingredient: 1/2 cup of freshly shredded sharp cheddar cheese. Stir it in gradually, watching it melt into the sauce. You’ll notice the cheese turning it into a luscious, golden hue.
- Next, add 1/4 teaspoon of garlic powder, 1/4 teaspoon of ground mustard powder, and 2 tablespoons of grated Parmesan cheese. Keep stirring until everything is fully melted and well combined.
Step 5: Adjust for Flavor
- Taste your soup. If it needs a little more kick, sprinkle in 1/4 teaspoon of sea salt or kosher salt to elevate those flavors. Give it one final stir.
Notes
- Choose Quality Cheese: Freshly shredded cheese blends better. Pre-packaged cheese often contains anti-caking agents that can impact melting.
- Grate Your Own Cheese: It makes a noticeable difference in texture and flavor.
- Low Heat: When melting cheese, keep the heat low. High heat can cause it to become grainy.
- Add Extras: Feel free to toss in diced veggies or cooked meats for added flavor.
- Watch the Consistency: If the soup is too thick, add more milk or broth to reach your desired consistency.
Nutrition
Frequently Asked Questions
1. Can I use a different type of cheese?
Absolutely! While cheddar is classic, you can experiment with gouda or Monterey jack for unique flavors.
2. Is this soup gluten-free?
Not in its original form. To make it gluten-free, substitute the all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.
3. Can I make cheddar cheese soup in advance?
Yes! Prepare it ahead of time and store it in the refrigerator. It may thicken when chilled, so you might need to add a splash of milk when reheating.
4. How do I adjust the thickness of the soup?
To thicken, cook a bit longer or add a slurry of flour and water. To thin it out, add more milk or broth until pleased with the consistency.
5. Can I freeze cheddar cheese soup?
Yes, but the texture may change. If you plan on freezing it, do so before adding cheese. When reheating, stir in fresh cheese for the best texture and flavor.
Conclusion
Cheddar cheese soup condensed is more than just a dish; it’s a way to bring warmth and comfort to any meal. It’s versatile enough that it can be used as a stand-alone dish, a pasta sauce, or a base for various meals. Each bite brings memories of cozy evenings and happy gatherings.
Whether paired with toppings or enjoyed straight from the bowl, it’s bound to be a crowd-pleaser. So go ahead, whip up a batch, and watch as it becomes a favorite in your home. Enjoy every gooey, cheesy spoonful!
