Homemade Condensed Cheddar Cheese Soup Recipe (2024)

FAQs

How do they make condensed soup? ›

Condensed soup is made by mixing all the ingredients together and simmering it until a thick stock is formed. Once the thick stock has been created, it is then mixed with thickeners and some final flavourings to make sure it tastes as good as it looks! It's then packaged into cans and sent off to stores.

Add the cheese at the right time: Timing is crucial when it comes to melting cheese in soup. Wait until the soup is almost done cooking before adding the cheese. If you add the cheese too early, it may become grainy or separate. Gradually sprinkle in the grated cheese and stir gently until it melts completely.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes. Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers.

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, combine half portions of milk and water.

Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.

If you are using pre-shredded cheese it has been coated with an anti-clumping agent, which may mean it melts more slowly or needs more heat. If you are adding cold cheese to the soup, adding too much at once will lower the temperature of the soup.

Melted cheddar has a delicious flavor, but it can be slightly finicky – sometimes it will end up being a consistency you didn't want, or it separates or even burns. You can avoid these outcomes by shredding the cheddar first, then allowing it to come to room temperature before applying the lowest heat possible.

Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. That means the cheese won't melt well when used for cooking. Freshly grated cheese does not contain those additives, so your recipes will turn out less clumpy and much smoother.

How do you keep cheddar cheese from curdling in soup? ›

When you shred it yourself, you get to skip the side of chemicals. These additives not only affect the taste of the cheese, they also hinder a smooth cooking process, making it harder for the cheese to melt and adding that grainy texture to otherwise smooth, velvety sauces like mornay.

A few examples include cottage cheese, ricotta, feta, paneer. The reason these cheeses don't melt is because the curds are just plain milk protein, and protein does not melt nor can it spread.

There's one type of cheese that no amount of tweaking will melt: Acid-set cheeses, like fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta, just can't do it.

Aside from a great addition to your charcuterie board -- we recommend smoked varieties -- gouda is a creative substitute for cheddar in many dishes. It took a little while to melt but it was surprisingly more like cheddar afterward, making this a great substitute.

Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth. In contrast, regular soup is ready to eat as is, with a thinner consistency.

Just two years later, in 1897, Dr. John T. Dorrance invented the process of condensing soup, leading to smaller packaging and lower prices. His invention created Campbell's iconic product and made soup more affordable for families while preserving the quality of the ingredients.

One primary drawback to eating Campbell's soup is the high sodium content most of the varieties contain. Too much sodium increases your risk of heart attack and stroke. The tomato soup, for example, contains 480 milligrams of sodium per serving.

WATER, TOMATO PASTE, SUGARS (GLUCOSE-FRUCTOSE), WHEAT FLOUR, SALT, SOYBEAN OR CANOLA OIL, CITRIC ACID, FLAVOUR (CONTAINS CELERY, GARLIC), SPICE EXTRACTS.