Canadian Cheese Soup
Rich, creamy, and packed with sharp cheddar, this comforting Canadian Cheese Soup is perfect for chilly evenings. Finely diced vegetables add flavour and texture, while optional crispy bacon makes every spoonful irresistible.
Ingredients
Vegetable Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
Soup
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups freshly grated sharp cheddar cheese about 10 ounces
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce optional
- ½ teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
Optional Garnishes
- Crispy chopped bacon
- Sliced green onions
- Extra grated cheddar cheese
Instructions
- Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until tender.
- Add the garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the vegetables. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the broth while whisking continuously to prevent lumps. Add the milk and heavy cream, then stir in the mustard, Worcestershire sauce, smoked paprika, salt, and pepper.
- Bring the soup to a gentle simmer. Reduce the heat to medium-low and cook for 10–15 minutes, stirring frequently, until the vegetables are tender and the soup has thickened. Do not let it boil.
- Remove the pot from the heat. Add the cheddar one handful at a time, stirring until completely melted before adding more.
- Taste and adjust the seasoning. If the soup is too thick, stir in a little warm broth or milk.
- Ladle into bowls and garnish with crispy bacon, green onions, or additional cheddar. Serve warm.
Notes
For the smoothest texture, grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the soup grainy. Adding the cheddar off the heat keeps it from turning grainy.
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