🧀 Canadian Cheese Soup
Canadian Cheese Soup is a rich, creamy, and comforting soup featuring sharp Canadian cheddar, tender vegetables, and a velvety base. It’s perfect for chilly days, served with crusty bread or even in a bread bowl.
🥕 Ingredients (Serves 4–6)
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2–3 cups shredded Canadian cheddar cheese (sharp or medium)
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Optional: pinch of nutmeg, splash of beer, or green onions for garnish
👩🍳 Instructions
1️⃣ Sauté vegetables: Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
2️⃣ Make roux: Sprinkle flour over vegetables and stir for 2 minutes to cook out raw flour taste.
3️⃣ Add liquids: Slowly whisk in broth, then milk and cream. Bring to a simmer until slightly thickened, about 5–8 minutes.
4️⃣ Add cheese: Reduce heat to low. Gradually stir in shredded cheddar until smooth.
5️⃣ Season: Add Dijon mustard, salt, pepper, and optional nutmeg or beer. Adjust seasoning to taste.
6️⃣ Serve: Garnish with chopped green onions or croutons. Perfect with crusty bread or in a bread bowl.
🌟 Tips for the Best Soup
- Cheese: Use freshly grated Canadian cheddar; pre-shredded cheese can make the soup grainy.
- Low heat: Add cheese slowly over low heat to prevent separation.
- Texture: Blend slightly with an immersion blender before adding cheese for an extra-smooth consistency.
- Variations: Add cooked bacon, potatoes, or even a touch of beer for depth of flavor.
I can also give you:
- German-style beer cheese soup
- Vegetarian Canadian cheese soup
- Slow-cooker version
Do you want the vegetarian version?
