Here’s a classic Canadian Cheese Soup recipe—a rich, creamy, and comforting soup often called a “pub-style” cheese soup 🧀🍲
🧀 Canadian Cheese Soup
Ingredients (serves 4–6)
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2–3 cups cheddar cheese, shredded (sharp or medium)
- 1 tsp Dijon mustard (optional, for depth)
- Salt and black pepper to taste
- 1/4 tsp paprika (optional)
- Optional garnishes: chopped green onions, crispy bacon, or croutons
Instructions
1️⃣ Sauté Veggies
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot. Cook 5–7 minutes until softened.
- Add garlic and cook 1 more minute.
2️⃣ Make Roux
- Sprinkle flour over vegetables and stir to coat.
- Cook 1–2 minutes to remove raw flour taste.
3️⃣ Add Liquids
- Slowly whisk in broth and milk until smooth.
- Bring to a simmer and cook 5–10 minutes, stirring occasionally, until slightly thickened.
4️⃣ Add Cream & Cheese
- Reduce heat to low.
- Stir in cream, shredded cheddar, and Dijon mustard (if using).
- Stir until cheese is melted and smooth. Do not boil, or cheese may separate.
5️⃣ Season & Serve
- Taste and adjust salt and pepper.
- Garnish with paprika, green onions, or crispy bacon.
- Serve hot with crusty bread or crackers.
✨ Tips & Variations
- Extra creamy: use ½ cream and ½ milk or add a splash of half-and-half.
- Cheese variety: mix cheddar with Gruyère, Havarti, or mozzarella for depth.
- Vegetable boost: add broccoli, cauliflower, or potatoes for a heartier soup.
- Make ahead: soup thickens in fridge—reheat gently with extra milk to loosen.
If you want, I can also give you:
- Slow cooker Canadian Cheese Soup
- Spicy beer cheese soup variation
- Vegetarian version with vegetable broth
- Restaurant-style creamy thick version
Do you want the classic stovetop version or slow cooker version?
