Canadian Cheese Soup

Rich, velvety, and deeply comforting — a thick, creamy soup loaded with tender vegetables and a bold, sharp cheddar base that is warming, satisfying, and impossibly good on a cold day. A beloved Canadian classic that is pure liquid comfort in every spoonful.

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 celery stalks, finely diced
• 2 large carrots, peeled and finely diced
• 4 garlic cloves, minced
• 0.33 cups all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk, warm
• 1 cup heavy cream, warm
• 3 cups sharp cheddar cheese, freshly shredded
• 0.5 cups Gruyère cheese, freshly shredded
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons dry mustard powder
• 0.25 teaspoons cayenne pepper (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 6 strips thick-cut bacon, cooked crispy and crumbled, for garnish
• 3 green onions, thinly sliced, for garnish
• extra shredded cheddar, for garnish
• crusty bread or soft rolls, for serving

STEPS

1. Cook the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the diced onion, celery, and carrots and cook for 8–10 minutes until completely softened and lightly golden. Add the minced garlic and cook for 1 minute until fragrant.
2. Make the roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1–2 minutes until the flour is fully absorbed and lightly golden. Cooking out the raw flour taste is essential for a clean, smooth-flavored soup.
3. Build the broth: Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring to a gentle boil then reduce to a steady simmer. Cook for 10 minutes, stirring occasionally, until thickened slightly and the vegetables are completely tender.
4. Add the dairy: Reduce heat to medium-low. Pour in the warm whole milk and heavy cream, stirring constantly. Add the Worcestershire sauce, salt, black pepper, garlic powder, onion powder, smoked paprika, dry mustard powder, and cayenne if using. Simmer gently for 5 minutes — do not let the soup boil hard after the dairy is added.
5. Melt the cheese: Remove the pot from heat. Add the shredded cheddar and Gruyère in large handfuls, stirring after each addition until completely melted and the soup is gloriously smooth and velvety. Stir in the fresh lemon juice — it brightens the entire soup and balances the richness of the cheese beautifully.
6. Blend if desired: For an ultra-smooth finish use an immersion blender to partially or fully blend to your preferred consistency.
7. Serve: Ladle into deep bowls and top with crumbled crispy bacon, sliced green onions, and extra shredded cheddar. Serve with crusty bread or soft rolls alongside.

NOTES Tips: Always use freshly shredded cheese — pre-shredded contains anti-caking agents that prevent proper melting and produce a grainy, broken soup. Adding the cheese off the heat is non-negotiable — high heat causes the cheese to seize and the fat to separate. Warming the milk and cream before adding prevents curdling. Dry mustard powder enhances the cheddar flavor significantly without adding any detectable mustard taste. The fresh lemon juice at the end brightens and lifts the whole soup — never skip it. Keeps refrigerated for up to 3 days and reheats gently on the stovetop over medium-low heat with a splash of warm milk to loosen.