Condensed Cheddar Cheese Soup

Before we transitioned to real foods, a few of my everyday dinner recipes contained a can of Campbell’s Cheddar Cheese Soup. Well, as you can imagine, I haven’t used a can of that for a long time. Just check out this list of ingredients.

Condensed Cheddar Cheese Soup

Campbell’s Condensed Cheddar Cheese Soup

It’s absolutely crazy that these many ingredients are used to make something so seemingly simple. I wanted to make one of my old favorites this weekend, but first I had to figure out how to replace that dreaded can of soup. Sure enough, a quick web search found me what I was looking for! I found a recipe for a substitute version on the Meal Planning with Connie blog, then reworked it a bit to meet our ‘food rules.’ It worked GREAT in my recipe and it’s nice knowing if I ever see a recipe that calls for a can of this soup, I can just swap it out with my simple recipe and be good to go!


  • 3 T organic butter
  • 3 T white whole wheat flour
  • 1 cup organic whole milk
  • 1 1/2 cup cheese, freshly shredded

Melt butter over medium-low in a saucepan. Add flour and whisk/stir together until smooth. Slowly add milk and continue whisking while bringing the mixture to a gentle boil. Once it thickens slightly, add cheese and stir until melted.

This makes about 13 ounces (give or take). It’s a little bit less than a standard can of Campbell’s soup, but unless you need it to be e-x-a-c-t, this should work for you. Also, the consistency isn’t as thick as Campbell’s version, but this was actually preferable for my recipe. If you need a thicker consistency, try adding less milk.

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