Canadian Cheese Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4–6 servings

A creamy soup made with vegetables, milk, broth, and sharp cheddar cheese.

Ingredients

3 tablespoons unsalted butter
1 medium onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 tablespoons all-purpose flour
4 cups chicken broth (or vegetable broth)
2 cups whole milk or half-and-half
2½ cups sharp cheddar cheese, freshly shredded
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
¼ teaspoon paprika or dry mustard (optional)

Equipment

Large soup pot
Wooden spoon or whisk
Measuring cups

Instructions

1. Cook the Vegetables

Melt butter in a large pot over medium heat.
Add onion, carrots, and celery.
Cook for 6–8 minutes, stirring occasionally, until vegetables are soft.

2. Make the Roux

Sprinkle flour over the vegetables.
Stir well and cook for 1–2 minutes to remove raw flour taste.

3. Add Broth

Slowly pour in the broth while stirring constantly.
Bring to a gentle simmer.
Cook for 5 minutes until slightly thickened.

4. Add Milk

Lower heat to medium-low.
Stir in the milk or half-and-half.
Heat gently without boiling.

5. Add Cheese

Add shredded cheddar a small handful at a time.
Stir continuously until completely melted and smooth.
Do not allow soup to boil.

6. Season

Add salt, black pepper, and optional paprika or dry mustard.
Taste and adjust seasoning.

7. Serve

Ladle into bowls and serve warm.

Storage

Refrigerate in a sealed container for up to 3 days
Reheat gently over low heat, stirring frequently
Add milk or broth if soup becomes too thick

Freezing is not recommended due to texture changes after thawing.

Optional Variations

Broccoli Cheddar: Add 1 cup finely chopped broccoli
Bacon Cheddar: Stir in cooked chopped bacon
Spicy: Add cayenne or chopped jalapeño
Smoked: Use smoked cheddar
Thicker Soup: Add 1 additional tablespoon flour
Gluten-Free: Use gluten-free flour or cornstarch

Serving Suggestions

Crusty bread
Garlic toast
Green salad
Grilled cheese sandwich