This cheese soup recipe uses Campbell’s Cheddar Cheese Soup as its base, turning a pantry staple into a rich, creamy, and satisfying bowl of comfort. It’s a genuinely useful shortcut for a quick lunch or a simple dinner, and the soup comes together in about 20 minutes with just a handful of ingredients. The key is to build on the soup’s flavor with aromatics and a splash of beer or broth, then finish with a touch of cream for extra silkiness.
Ingredients
- 2 cans (10.75 oz / 305 g each) Campbell’s Cheddar Cheese Soup
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) light beer (like a lager) or chicken broth
- 1 tablespoon (14 g) unsalted butter
- 1/2 medium yellow onion, finely diced (about 1/2 cup / 75 g)
- 1 celery stalk, finely diced (about 1/3 cup / 50 g)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon black pepper
- 1/2 cup (60 g) shredded sharp cheddar cheese, plus more for garnish
- 1/4 cup (60 ml) heavy cream or half-and-half
- Salt to taste (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. Do not let them brown.
- Stir in the garlic powder, smoked paprika (if using), and black pepper. Cook for 30 seconds until fragrant.
- Pour in the beer or chicken broth. Bring to a simmer and let it cook for 2 minutes to cook off the alcohol (if using beer) and concentrate the flavor.
- Reduce the heat to medium-low. Add both cans of Campbell’s Cheddar Cheese Soup and the milk. Whisk until the soup is smooth and fully combined with the vegetables.
- Simmer gently for 5 minutes, stirring often, until the soup is hot and slightly thickened. Do not let it boil hard, or the cheese can separate.
- Turn the heat to low. Add the shredded sharp cheddar cheese and stir until completely melted. Then stir in the heavy cream or half-and-half.
- Taste and add salt only if needed (the canned soup and cheese are already salty). Serve hot, garnished with extra shredded cheddar, a crack of black pepper, or a sprinkle of paprika.
Tips
- Don’t boil the soup after adding dairy: High heat can cause the cheese and cream to curdle or separate. Keep the soup at a gentle simmer and stir frequently.
- Use whole milk for best texture: Skim or 2% milk will work, but the soup will be thinner and less creamy. For a richer result, substitute half-and-half for the milk entirely.
- Shred your own cheese: Pre-shredded bagged cheese often contains anti-caking agents that can make the soup grainy. Shredding a block of cheddar yourself melts more smoothly.
- Make it a meal: Stir in 1 cup of cooked diced ham, cooked crumbled bacon, or steamed broccoli florets after step 5 to turn the soup into a heartier main course.
Serving Suggestions
Serve this cheese soup in deep bowls with a crusty baguette, sourdough toast, or buttery crackers for dipping. It also pairs well with a simple green salad dressed with a tangy vinaigrette to cut through the richness. For a classic pub-style meal, serve it alongside a grilled ham and cheese sandwich.
Variations
- Broccoli Cheddar: Add 2 cups (150 g) of small broccoli florets to the pot with the broth in step 3 and simmer until tender, about 5 minutes.
- Bacon Cheeseburger Soup: Brown 1/2 lb (225 g) ground beef with the onion and celery, drain excess fat, then proceed with the recipe. Top with crumbled cooked bacon.
- Spicy Southwest: Add 1 diced jalapeño (seeded) with the onion, and stir in 1/2 cup (75 g) of frozen corn and a pinch of cayenne pepper with the soup.
- Loaded Baked Potato: Stir in 1 cup (150 g) of diced cooked potatoes and 1/4 cup (25 g) of chopped chives. Top with sour cream and extra cheddar.
Storage and Reheating
Refrigerate leftover soup in an airtight container for up to 3 days. The soup will thicken as it sits; thin it with a splash of milk or broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring frequently, until hot (165°F / 74°C). You can also microwave individual portions in 30-second intervals, stirring between each, until steaming. Do not let the soup boil, as this can cause the cheese to separate.
Frequently Asked Questions
Can I use Campbell’s Cheddar Cheese Soup straight from the can without adding anything? Yes, you can heat it as-is, but it will be very thick and quite salty. Adding milk, broth, and aromatics as in this recipe balances the flavor and creates a more soup-like consistency.
What if I don’t have beer? Can I skip it? Absolutely. Replace the beer with the same amount of chicken or vegetable broth, or simply use water. The beer adds a subtle malty flavor, but the soup will still be delicious without it.
Can I make this soup gluten-free? Campbell’s Cheddar Cheese Soup is not gluten-free. If you need a gluten-free version, you can use a gluten-free condensed cheddar soup substitute, or make a roux-based cheese sauce with gluten-free flour and shredded cheese.
Why did my soup turn out grainy? Graininess usually happens when the soup is boiled too hard or when pre-shredded cheese is used. To avoid this, keep the heat low after adding cheese, stir gently, and shred your own cheese from a block.
Can I freeze this soup? Freezing is not recommended because the dairy and cheese can separate and become grainy upon thawing. If you must freeze it, do so for up to 1 month, then thaw in the refrigerator and reheat very gently, whisking in a little milk to help bring it back together.
How can I make the soup less salty? Use low-sodium chicken broth instead of beer, skip the added salt, and use a mild cheddar cheese rather than a sharp aged one. You can also add more milk or a splash of water to dilute the saltiness.
Related
- Yogurt Covered Strawberries: Easy 2-Ingredient Recipe
- Yogurt with Strawberries: Easy 5-Minute Breakfast
- Zatarain’s Cayenne Pepper: How to Cook With It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).