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.
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.