Ah, Canadian cheese soup—comfort in a bowl! This is usually a creamy, cheesy soup often inspired by the famous Quebec-style “soupe au fromage”, though Canada has many regional takes. It typically combines rich cheese, vegetables like onion and carrot, and sometimes potatoes or beer for extra flavor. Here’s a solid recipe for a classic creamy Canadian cheese soup:
Ingredients (serves 4–6)
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for creamier soup)
- 2 cups shredded Canadian cheddar cheese (medium or sharp)
- 1 tsp Dijon mustard (optional, adds depth)
- Salt and pepper, to taste
- Optional garnish: chopped green onions, croutons, or a sprinkle of paprika
Instructions
- Sauté the vegetables:
- Melt butter in a large pot over medium heat.
- Add onion, carrot, and celery. Cook 5–7 minutes until softened.
- Add garlic and cook for another 1 minute.
- Make a roux:
- Sprinkle flour over the vegetables and stir well.
- Cook for 1–2 minutes to eliminate raw flour taste.
- Add liquid:
- Slowly whisk in the broth, then the milk.
- Bring to a gentle simmer, stirring occasionally, until soup thickens slightly (5–8 minutes).
- Add cheese:
- Reduce heat to low. Gradually add shredded cheddar, stirring constantly until melted and smooth.
- Stir in Dijon mustard if using.
- Season with salt and pepper to taste.
- Optional: blend
- For a smoother soup, use an immersion blender or regular blender until creamy.
- Serve:
- Ladle into bowls and garnish with green onions, croutons, or a light sprinkle of paprika.
Tips
- Use Canadian cheddar if you want an authentic flavor—it melts beautifully and has a slightly tangy bite.
- For extra richness, add 1/2 cup cream or a touch of beer for a Canadian pub-style twist.
- Soup can be made ahead; reheat gently on the stove. If too thick, thin with a splash of milk or broth.
If you want, I can also give a quick stovetop version that’s ultra-creamy and ready in 20 minutes—perfect for a cozy weekday dinner.
Do you want me to do that?
