Campbell’s cheddar cheese soup is a popular canned soup made by the Campbell Soup Company. It features a rich and creamy cheese sauce made with real cheddar cheese. But what exactly is in this convenient canned soup? Here is a look at the ingredients that go into Campbell’s cheddar cheese soup.
Main Ingredients
The main ingredients in Campbell’s cheddar cheese soup are:
- Water – Provides the base for the soup.
- Milk – Adds creaminess and flavor.
- Cheddar cheese – Real cheddar cheese gives the soup its signature flavor.
- Wheat flour – Thickens and binds the soup.
- Butter – Provides richness.
- Sodium Phosphate – Helps keep the cheese evenly distributed in the soup.
These core ingredients provide the creamy, cheesy flavor that Campbell’s cheddar cheese soup is known for. The milk, cheese, and butter are key to making the soup taste rich and indulgent.
Minor Ingredients
In addition to the main ingredients, Campbell’s cheddar cheese soup contains small amounts of other ingredients that enhance the flavor, texture, and shelf life:
- Salt – Adds flavor.
- Monosodium Glutamate (MSG) – Enhances the umami or savory flavor of the cheese.
- Whey – A protein byproduct of milk that adds texture.
- Sodium Caseinate – A milk protein that thickens and stabilizes the soup.
- Garlic Powder – Provides a subtle garlic flavor.
- Onion Powder – Adds a hint of onion flavor.
- Disodium Inosinate – Works synergistically with MSG to boost umami flavor.
- Disodium Guanylate – Also enhances umami or savory taste.
- Natural Flavor – Proprietary blend of flavors to round out the taste.
- Maltodextrin – Provides thickness.
While only present in small amounts, these supporting ingredients help bolster the creamy, cheesy, savory taste of Campbell’s cheddar cheese soup.
Nutritional Information
Here is the nutritional information for one serving (1 cup) of Campbell’s cheddar cheese soup:
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Trans Fat | 0g |
| Cholesterol | 40mg |
| Sodium | 840mg |
| Total Carbohydrate | 17g |
| Dietary Fiber | 0g |
| Total Sugars | 3g |
| Protein | 8g |
As the table shows, a 1 cup serving of Campbell’s cheddar cheese soup is high in calories, fat, and sodium. This is expected given the high amounts of cheese, milk, and butter present in the soup. It provides protein from the milk and cheese but lacks fiber and contains minimal sugars.
Ingredients to Avoid
While most of the ingredients in Campbell’s cheddar cheese soup contribute to its indulgent, creamy flavor, there are a few controversial ingredients to be aware of:
- MSG – Monosodium glutamate is a commonly used flavor enhancer that some people are sensitive to and prefer to avoid.
- Disodium inosinate and disodium guanylate – These compounds work synergistically with MSG and may also elicit adverse reactions in MSG-sensitive individuals.
- Artificial flavors – The “natural flavor” ingredient may contain artificial flavoring compounds.
- Palm oil – Campbell’s cheddar cheese soup contains palm oil, the harvesting of which is associated with deforestation and habitat destruction.
Those looking to avoid these ingredients may want to choose an alternative brand of cheddar cheese soup or make it from scratch.
Soup Base vs. Condensed
Campbell’s sells both a ready-to-serve cheddar cheese soup as well as a condensed cream of cheddar cheese soup.
The ready-to-serve soup is sold as a traditional soup in a bottle or can that can be heated and eaten. The condensed soup is more concentrated and needs to be diluted with milk or water before consuming.
Here is a comparison of the two:
| Type | Packaging | Serving |
|---|---|---|
| Soup Base | 10.75 oz can | 1 cup |
| Condensed | 10.5 oz can | 1/2 cup condensed plus 1/2 cup milk |
While the condensed version requires an extra step before eating, it contains less sodium per serving compared to the ready-to-serve soup base.
Storage and Shelf Life
Like most canned soups and foods, Campbell’s cheddar cheese soup has a long shelf life of 12-18 months. This allows it to be stored at room temperature in the pantry until ready to use.
Once opened, it’s best to transfer the soup to an airtight container and refrigerate. Refrigerated, the opened soup will last about 4-7 days.
To retain optimal flavor and texture, Campbell’s recommends using the opened soup within 3-4 days. Look for any signs of spoilage like mold, off odors, or fizzing which indicate it has gone bad.
As long as the can or container is not damaged, dented, or bulging, unopened canned cheddar cheese soup can safely be consumed past the “best by” date printed on the can. This date refers more to quality than food safety.
However, it’s generally not recommended to consume soup past 1-2 years from the packaging date for best flavor.
Cost Analysis
Campbell’s cheddar cheese soup is a relatively affordable canned soup option. Here is a look at the typical cost:
- 10.75 oz can of Campbell’s cheddar cheese soup base: $2.29
- 10.5 oz can of Campbell’s condensed cheddar cheese soup: $1.79
- Case of 12 cans of condensed soup: $21.48
When purchased in bulk cases, the per can cost is less than $2. Store brands of cheddar cheese soup typically cost $.50 to $1 less per can.
For reference, a 32 oz carton of fresh refrigerated cheddar cheese soup costs $3 to $5. So the canned soup provides a more budget-friendly way to enjoy cheddar cheese soup.
However, making homemade cheddar cheese soup only costs about $2 to $3 for 4 servings, making it the most economical option.
Common Uses
In addition to enjoying Campbell’s cheddar cheese soup on its own, it can be incorporated into a variety of recipes:
- As a base for dips like cheese fondue or queso.
- Poured over cooked potatoes or cauliflower for cheesy soup baked potatoes or cheesy cauliflower.
- Used in place of cheese sauce in recipes like broccoli cheddar rice casserole or cheesy chicken and rice.
- Added to dishes like macaroni and cheese or shepherd’s pie to boost the cheesy flavor.
- Thickened slightly with roux and used as a sauce for vegetables like broccoli, carrots, or green beans.
- Stirred into cooked elbow pasta or macaroni for quick stovetop mac and cheese.
The rich, indulgent flavor of the cheddar cheese soup makes it a versatile ingredient to have on hand for cheesy recipes.
How to Make Cheddar Cheese Soup from Condensed
Making Campbell’s cheddar cheese soup from the condensed version is easy. Here is a simple recipe:
Ingredients:
– 1 10.5 oz can Campbell’s condensed cheddar cheese soup
– 1⁄2 cup milk
– 1 tbsp butter (optional)
– 1⁄4 tsp garlic powder (optional)
– Salt and pepper to taste
Instructions:
1. In a small saucepan, combine the condensed soup and milk.
2. If desired, stir in butter, garlic powder, salt, and pepper for extra flavor.
3. Heat soup over medium-low, stirring frequently, until warmed through, about 5 minutes. Avoid boiling.
4. Remove from heat and serve. Stir occasionally while serving.
This quick stovetop method produces about 2 servings of creamy Campbell’s-style cheddar cheese soup using convenient condensed soup. Add your own spices or extra cheese for flavor variations.
How to Make Homemade Cheddar Cheese Soup
For those who want to avoid the additives and preservatives in canned soup, here is a recipe to make easy homemade cheddar cheese soup:
Ingredients:
– 2 tbsp butter
– 1⁄4 cup all-purpose flour
– 2 cups milk
– 2 cups chicken or vegetable broth
– 8 oz shredded mild cheddar cheese
– 1⁄2 tsp mustard powder
– 1⁄2 tsp worcestershire sauce
– 1⁄4 tsp cayenne pepper (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes.
2. Gradually whisk in the milk and broth. Bring to a simmer.
3. Reduce heat to low and stir in the shredded cheese until melted and smooth.
4. Whisk in mustard powder, worcestershire, and desired seasonings.
5. Simmer for 5 minutes until thickened. Add more milk to thin if needed.
6. Remove from heat and serve warm. Garnish with extra shredded cheese if desired.
This homemade version uses simple ingredients for creamy, flavorful cheddar cheese soup. Make a batch to enjoy all week or freeze portions for later.
Conclusion
Campbell’s cheddar cheese soup provides a convenient, shelf-stable way to enjoy a creamy and cheesy soup. Real cheddar cheese gives it its signature flavor, while ingredients like milk, flour, and sodium phosphate create its smooth, rich texture. The addition of flavor enhancers like MSG gives this canned soup its savory, indulgent taste. Avoiding controversial ingredients like MSG and palm oil may lead some consumers to choose alternative products or make their own version. Overall, Campbell’s cheddar cheese soup remains a popular item that can be used to add instant cheesy flavor to various recipes and dishes.