Rich, comforting, and perfectly creamy—pure cold-weather comfort
Canadian Cheese Soup is the kind of dish that warms you from the inside out. Thick, velvety, and deeply savory, this soup celebrates simple ingredients—cheese, vegetables, broth, and cream—brought together into a cozy bowl of comfort. It’s inspired by the hearty, no-nonsense cooking often associated with Canadian kitchens, where food is meant to be filling, warming, and shared.
Ingredients (Serves 4–6)
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 tablespoons all-purpose flour
- 4 cups (960 ml) chicken broth or vegetable broth
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2½ cups (250 g) sharp cheddar cheese, freshly grated
- ½ teaspoon dry mustard powder
- ¼ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 bay leaf
Optional Garnishes
- Chopped chives or green onions
- Extra grated cheddar
- Croutons or toasted bread cubes
Step-by-Step Instructions
1. Build the Flavor Base
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and fragrant but not browned.
Add the minced garlic and cook for 30 seconds, just until aromatic.
2. Make the Roux
Sprinkle the flour evenly over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture will look thick and slightly pasty—this is exactly what you want.
3. Add the Liquids
Slowly pour in the broth while stirring to avoid lumps. Once smooth, add the milk, cream, and bay leaf.
Bring the soup to a gentle simmer (do not boil), then reduce the heat to low. Let it simmer for 10–15 minutes, stirring occasionally, until slightly thickened and the vegetables are very tender.
4. Blend (Optional but Recommended)
For a smoother soup, remove the bay leaf and use an immersion blender to blend the soup until mostly smooth.
Alternatively, transfer half of the soup to a blender, blend carefully, and return it to the pot.
This step creates that classic creamy Canadian-style texture while still leaving a bit of body.
5. Add the Cheese
Lower the heat to very low. Gradually add the grated cheddar cheese, one handful at a time, stirring gently until melted before adding more.
Stir in the dry mustard powder, paprika, salt, and black pepper. Taste and adjust seasoning as needed.
Important: Do not let the soup boil after adding the cheese, or it may become grainy.
6. Final Simmer
Let the soup sit over low heat for 5 minutes, stirring occasionally, until silky smooth and fully combined.
Texture & Flavor Notes
- Texture: Thick, creamy, and smooth
- Flavor: Rich cheddar, gentle sweetness from vegetables, subtle warmth from spices
- Balance: Comforting and savory without being overpowering
