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Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe

Last post Aug 09, 2004 9:10 AM by gavingrma_OH . 9 replies.


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  • Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    I cannot use the Campbell's (or other brand) condensed cheddar cheese soup, which is contained in many recipes.

    Does anyone have a recipe for a substitute that is similar in taste and consistency and will work in recipes?

    Thanks in advance.
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  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe

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  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
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  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    Savory Cheddar cheese soup

    1 tbsp butter 15 mL
    1 leek, white part with just a bit of green,
    cleaned and finely chopped 1
    2 medium carrots, finely chopped 2
    3 stalks celery, peeled and finely chopped 3
    1 tsp dry mustard 5 mL
    1/2 tsp salt 2 mL
    1/2 tsp freshly ground black pepper 2 mL
    2 tbsp all-purpose flour 25 mL
    2 cans (10 oz/284 mL) condensed beef consommé (undiluted) 2
    3 cups water 750 mL
    1 tbsp Worchestershire sauce 15 mL
    1 bay leaf 1
    1/2 cup whipping cream 125 mL
    3 cups shredded Cheddar cheese 750 mL
    Hot pepper sauce to taste (optional)

    1. In a large skillet, over medium heat, melt butter. Add leeks, carrots and celery. Turn heat to low, cover and cook for 10 minutes, until vegetables are soft. Add dry mustard, salt, pepper and flour to pan and cook, stirring for 1 minute. Add consommé, water, Worchestershire sauce and bay leaf and cook until slightly thickened.
    2. Transfer mixture to slow cooker stoneware. Cook and cover on Low for 8 to 10 hours or on High for 4 to 5 hours. Discard bay leaf. If desired, transfer solids plus 1 cup (250 mL) liquid to a food process and process until smooth, then return mixture to slow cooker.

    3. Add cream and cheese, cover and cook on High for 15 minutes, until cheese is melted and mixture is bubbling. Ladle into individual serving bowls and pass the hot pepper sauce.
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    In loving memory of Suzy
  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    I found these 2 recipes doing a web search for you.I have never made these.

    Cheddar Cheese Soup
    1/4 cup butter or margarine
    1/4 cup all-purpose flour
    2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
    1 cup beer
    2 teaspoons Worcestershire sauce
    1/2 teaspoon salt
    1/2 teaspoon dry hot mustard (optional)
    1/4 teaspoon cayenne pepper
    2 cups shredded sharp Cheddar cheese
    Toppings: cooked crumbled bacon, sliced green onion, herbed croutons


    1 HEAT butter in large saucepan over medium heat. Add flour; cook, stirring constantly or until bubbly. Add evaporated milk; bring to a boil over high heat, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, salt, mustard and cayenne pepper. Simmer for 10 minutes. Remove from heat. Stir in cheddar cheese until melted.
    2 LADLE into bowls. Serve with toppings.


    Makes 4 servings


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    In loving memory of Suzy
  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    Thanks, Cubbybear.

    I think that the canned soup is concentrated, though. Do you think that I would get the same consistency if I made one of these with less liquid?
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  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    Here is one I got from the READER'S DIGEST GREAT RECIPES FOR GOOD HEALTH (1988).

    I have tried the mushroom version but have not tried the cheese version. Let me know if it is any good!

    Condensed Cream Soup Substitute

    1/2 cup non-fat dry milk powder
    1/8 teaspoon dried basil, crushed
    2 teaspoons sodium reduced, chicken flavored bouillon granules
    1/8 teaspoon thyme
    3 tablespoons cornstarch
    Dash pepper
    1 teaspoon dried onion flakes
    1-1/2 teaspoons butter buds (optional)
    Mix together, add 1-1/4 cups water or juice from cooking fresh vegetables. Bring to boil, stir until thickened.

    Use in casseroles calling for condensed cream soup or as a base for a cream soup, adding mushrooms, broccoli, etc.

    For Condensed Cheese soup:
    Add 1 cup pureed carrots, ½ cup grated Parmesan cheese, 2 tablespoons shredded cheddar cheese, 1 tablespoon Dijon or spicy brown mustard, ½ cup skim milk. (use only as much milk as needed to get desired consistency)

    Rene'
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    Rene-MrsMonty

  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    Oh my goodness Rene, I am so glad to get this recipe. I do cooking for my parents and mom is on low sodium diet and this will come in so handy. We found a good low sodium cheese so we can actually make the cheesy variation too. Tippytoes
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  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    Thank you Rene and Cubby.

    I am anxious to try these.
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  • RE: Recipe Request: ISO Condensed Cheddar Cheese Soup Recipe
    Thanks for posting these recipes. I too needed a recipe for this because I have a recipe or two that use it and I can never find it when I need it. Now I can make my own!!
    Sue
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