Canadian cheese soup

Here’s a classic Canadian Cheddar Cheese Soup—rich, cozy, and very popular across Canada (especially with sharp Ontario cheddar).

Canadian Cheddar Cheese Soup

Serves: 4–6
Time: ~30 minutes

Ingredients

• 3 tbsp butter
• 1 small onion, finely chopped
• 2 carrots, diced small
• 2 celery stalks, diced
• 3 tbsp all-purpose flour
• 3 cups chicken or vegetable broth
• 1 cup milk (or half-and-half for richer soup)
• 1½–2 cups sharp Canadian cheddar, grated
• 1 tsp dry mustard (or Dijon)
• Salt and black pepper, to taste
• Optional: ¼ cup Canadian beer or apple cider
• Optional garnish: chives, croutons, extra cheddar

Instructions

1. Sauté vegetables
   Melt butter in a pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until soft.
2. Make the roux
   Stir in flour and cook for 1–2 minutes, stirring constantly (don’t let it brown).
3. Add liquids
   Slowly whisk in broth. Bring to a gentle simmer until slightly thickened. Stir in milk (and beer or cider if using).
4. Add cheese
   Reduce heat to low. Gradually add cheddar, stirring until fully melted and smooth.
5. Season
   Add dry mustard, salt, and pepper. Adjust thickness with a little extra milk if needed.
6. Serve hot
   Garnish as desired. Perfect with crusty bread or a grilled cheese sandwich 🇨🇦

Tips

• Use extra-sharp cheddar for the most authentic flavor.
• Don’t boil after adding cheese—low heat prevents graininess.
• For a smoother soup, blend partially with an immersion blender.

If you’d like, I can share a beer-cheddar version, a vegetarian twist, or a slow-cooker adaptation.