Creamy, rich, and loaded with real cheese, Canadian cheese soup is the kind of bowl that makes a regular night feel a little special. It’s thick enough to cling to your spoon, but still smooth, with that cozy cheddar flavor that tastes like it’s been simmering all afternoon (even when it hasn’t).
This is the soup I reach for when I want something warm and filling without dragging out a dozen pots. It’s a one-pot situation. A quick sauté, a simple roux, a gentle simmer, and then the best part—melting in the cheese until the whole thing turns velvety and golden.
If you’ve ever made a cheese soup that turned grainy, broke, or felt weirdly thin, don’t worry. This version is built to be dependable. I’ll show you exactly when to add the dairy, how to melt the cheese so it stays smooth, and a couple of easy fixes if your pot needs a little help.
What is Canadian cheese soup?
Canadian cheese soup is a creamy soup usually made with a base of sautéed vegetables (often onion, celery, and carrots), broth, and dairy, thickened with a light flour-and-butter roux. Then it gets finished with plenty of cheese—typically sharp cheddar—so the flavor is bold, savory, and comforting.
Some versions add potatoes for extra body. Others add a splash of beer for deeper flavor. Many serve it with bacon, green onions, or croutons on top. This recipe keeps the method classic and the flavor big, with a few flexible options so you can make it your way.
You will love this Canadian cheese soup
COMFORTING AND HEARTY: It’s creamy, filling, and tastes like the kind of soup you want on a cold day.
REAL CHEESE FLAVOR: Sharp cheddar brings the punch. A little secondary cheese makes it extra smooth.
ONE POT DINNER: Sauté, whisk, simmer, melt. That’s it.
LEFTOVERS REHEAT WELL: This soup keeps beautifully, as long as you warm it gently.
And yes, it pairs with everything. A hunk of crusty bread. A simple salad. Even a grilled cheese if you want to lean all the way in.
Canadian cheese soup ingredients
Every ingredient has a job here—building flavor first, then making the soup thick and creamy, then giving it that unmistakable cheesy finish.
Produce
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yellow onion
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carrots
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celery
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garlic
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green onions (optional garnish)
Dairy
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butter
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whole milk
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half-and-half (or heavy cream)
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sharp cheddar cheese
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Monterey Jack (or another melt-friendly cheese)
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Parmesan (optional but tasty)
Pantry
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all-purpose flour
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chicken broth (or vegetable broth)
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Dijon mustard
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Worcestershire sauce
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hot sauce (optional)
Seasonings
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salt
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black pepper
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smoked paprika (or regular paprika)
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dry mustard (optional, but great with cheddar)
Optional add-ins and toppings
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cooked bacon, crumbled
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small-diced potatoes (for a thicker, chowder-like soup)
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broccoli florets (classic pairing with cheddar)
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croutons or crushed crackers
The best cheese to use for Canadian cheese soup
If you want bold flavor, go sharp cheddar. Mild cheddar works, but it can get lost once it’s mixed with broth and dairy.
Here’s the trick that makes the soup feel extra creamy: don’t use only cheddar. Cheddar brings flavor, but it can get a little oily or grainy if it’s the only cheese in the pot. Mixing it with a smoother melting cheese (like Monterey Jack) helps the texture stay silky.
A few quick cheese tips that matter:
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Grate your own cheese if you can. Pre-shredded cheese often has anti-caking powders that can make soups less smooth.
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Use low heat when melting. If the soup is boiling, the cheese can separate.
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Add cheese in handfuls, stirring until each handful melts before adding the next.
Why a roux matters (and how it keeps the soup smooth)
This soup starts with a roux—just butter and flour cooked together for a minute or two. It does two things:
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It thickens the soup in a way that feels creamy, not starchy.
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It stabilizes the dairy and cheese, helping the final soup stay smooth instead of breaking.
You don’t need to brown the roux. You just want to cook out the raw flour taste and let it turn into a silky base that will whisk into broth easily.
How to make Canadian cheese soup
This method is simple, but timing matters. Keep the heat moderate, and don’t rush the melting step at the end. The payoff is a soup that’s thick, glossy, and spoon-coating.
STEP ONE: Sauté the vegetables
Melt butter in a large Dutch oven or heavy-bottom pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion is soft and the vegetables start to smell sweet.
Add the minced garlic and cook for 30 seconds, just until fragrant.
PRO TIP: Dice the vegetables evenly so they soften at the same pace. No one wants crunchy celery in a creamy soup.
STEP TWO: Make the roux
Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes. The flour should coat everything and look a little pasty—this is exactly what you want.
STEP THREE: Whisk in the broth
Pour in the broth slowly, stirring as you go. Start with a splash, stir until smooth, then add more. This helps prevent lumps.
Bring the soup up to a gentle simmer and cook for 10 minutes, stirring occasionally. The vegetables will soften more, and the soup will start to thicken.
STEP FOUR: Add the dairy
Lower the heat. Stir in the milk and half-and-half. Let it warm through for 5 minutes. You want it steaming, not bubbling hard.
STEP FIVE: Season and build flavor
Stir in Dijon mustard, Worcestershire, paprika, and a pinch of dry mustard if using. Taste and add salt and pepper as needed.
This is also the moment to add hot sauce if you like a tiny bit of zip. Not spicy. Just brighter.
STEP SIX: Melt in the cheese
Turn the heat to low (or even off for a minute). Add the shredded cheese in handfuls, stirring until melted before adding more.
Once the cheese is fully melted, the soup should look smooth and thick, with a rich golden color.
OUR RECIPE DEVELOPER SAYS: If you see the soup starting to bubble after the cheese goes in, lower the heat right away. Cheese soups behave best with gentle heat.
STEP SEVEN: Adjust the texture
If you like it extra smooth, use an immersion blender for just a few quick pulses. Don’t blend it completely—leave some texture from the vegetables.
If you prefer it chunky, skip blending and serve as-is.
STEP EIGHT: Serve
Ladle into bowls and top with crumbled bacon, sliced green onions, and crunchy croutons if you want the full experience.
Easy variations
Once you’ve made this soup once, it’s hard not to start playing with it. Here are a few options that work beautifully without changing the core method.
Add potatoes for a thicker, chowder-like soup
Peel and dice 1 to 2 small potatoes. Add them when you add the broth, then simmer until tender before adding the dairy. Potatoes make the soup feel extra hearty and naturally thicker.
Make it broccoli cheese soup style
Add 2 cups of small broccoli florets during the last 5 to 7 minutes of simmering (before the dairy goes in). You want the broccoli tender but still bright.
Add ham or smoked sausage
Stir in 1 to 1½ cups of diced cooked ham or browned sausage right at the end, after the cheese has melted. It turns the soup into a full meal fast.
Add a splash of beer
If you like that classic pub-style cheese soup flavor, whisk in ½ cup of beer after the broth, then simmer for a few minutes before adding dairy. Keep it mild—lager works well.
Ingredient substitutions and additions
Homemade soup is flexible. Use what you have, and don’t stress.
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BROTH: Chicken broth gives a richer flavor, but vegetable broth works great too.
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MILK: Whole milk is best for texture. If you only have 2%, it will work, but the soup won’t be quite as rich.
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HALF-AND-HALF: Heavy cream is fine. You can also use more milk if needed—just expect a slightly lighter soup.
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CHEESE: Sharp cheddar + Monterey Jack is my favorite combo. You can swap in Colby, Gouda, or Havarti for the “smooth melter” portion.
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VEGETABLES: Add corn, diced red bell pepper, or even a handful of spinach at the end.
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SPICE: A pinch of cayenne or a few shakes of hot sauce wakes everything up without turning it into spicy soup.
Troubleshooting: how to keep cheese soup creamy
Cheese soup can be a little picky. Not hard. Just picky. Here’s how to fix the most common problems.
If your soup is grainy
Grainy usually means the soup got too hot after the cheese went in, or the cheese was added too quickly.
Fix it:
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Lower the heat immediately.
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Stir gently for a couple minutes.
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If needed, add a splash of warm milk and whisk slowly to help it smooth out.
Next time:
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Add cheese in handfuls.
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Keep the heat low. No boiling once the cheese goes in.
If your soup feels too thick
This can happen as it cools, or if your simmer was a little longer.
Fix it:
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Stir in a splash of broth or milk until it loosens up.
If your soup feels too thin
A few reasons: not enough simmer time, your roux didn’t cook long enough, or the measurements were a little light.
Fix it:
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Simmer a little longer before adding the cheese.
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Or mix 1 tablespoon cornstarch with 1 tablespoon water, then whisk it in and simmer 2 to 3 minutes (before the cheese step).
If the flavor feels flat
Cheese soup needs salt and a little bite to taste “finished.”
Fix it:
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Add another pinch of salt.
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Add a tiny squeeze of lemon or a bit more Dijon.
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A few shakes of hot sauce can help too, even if you don’t want heat.
How to serve Canadian cheese soup
This soup can be dinner on its own, but the sides are what make it feel like a full, cozy meal.
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Bread: crusty bread, garlic bread, soft dinner rolls—anything that can scoop.
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Salad: a crisp green salad balances the richness.
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Sandwich: grilled cheese is the obvious choice, but a turkey sandwich is also great.
Want to make it look extra inviting? Add toppings right before serving so they stay crunchy.
How to store Canadian cheese soup
Cheese soups store well, but reheating is the key. Go slow and gentle.
MAKE AHEAD
You can chop the vegetables and shred the cheese a day early. Store them separately in airtight containers in the fridge. When it’s time to cook, the soup comes together quickly.
IN THE FRIDGE
Let the soup cool to room temperature, then store in an airtight container in the refrigerator for up to 3 to 4 days.
IN THE FREEZER
You can freeze cheese soup, but texture can change a bit because dairy sometimes separates. If you do freeze it, use freezer-safe containers, leave a little space for expansion, and label with the date. Use within 2 months for best texture.
Best practice: If you know you’ll freeze it, consider freezing the soup before adding the cheese, then reheat and melt in cheese fresh after thawing. It’s a little extra step, but the texture stays nicer.
REHEATING
Reheat on the stovetop over low heat, stirring often. If it’s thick, add a splash of broth or milk.
Microwave reheating works too—use medium power and stir every 45 seconds so it warms evenly. Always heat until steaming hot.
Canadian cheese soup FAQs
Can I use pre-shredded cheese?
You can, but freshly shredded melts smoother. If pre-shredded is what you have, keep the heat low and add it slowly.
Can I make it gluten-free?
Yes. Swap the flour for a gluten-free all-purpose blend made for cooking, or use cornstarch slurry to thicken instead of a roux.
Can I make it vegetarian?
Absolutely. Use vegetable broth and skip bacon toppings. Everything else stays the same.
How do I keep it from curdling?
Don’t let it boil after the dairy goes in, and keep the heat low when melting the cheese.
What if I want it extra cheesy?
Add another ½ cup of cheddar, but do it slowly and keep the heat gentle. If it gets too thick, loosen it with broth.
Canadian Cheese Soup Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 carrots peeled and diced small
- 2 celery stalks diced small
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup half-and-half or heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika smoked or regular
- ¼ teaspoon dry mustard optional
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 3 cups sharp cheddar cheese freshly shredded
- 1 cup Monterey Jack cheese freshly shredded
- ¼ cup Parmesan finely grated (optional)
- Hot sauce to taste (optional)
- Optional toppings: crumbled bacon sliced green onions, croutons, crackers
Instructions
- In a large pot over medium heat, melt the butter. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring often, until softened.
- Add garlic and cook 30 seconds.
- Sprinkle flour over the vegetables. Stir constantly for 1 to 2 minutes.
- Slowly whisk in broth, a little at a time, until smooth. Bring to a gentle simmer and cook 10 minutes.
- Reduce heat to low. Stir in milk and half-and-half. Warm 5 minutes—do not boil.
- Stir in Dijon, Worcestershire, paprika, dry mustard (if using), salt, and pepper.
- With heat on low, add cheddar and Monterey Jack in handfuls, stirring until melted before adding more. Stir in Parmesan if using.
- Taste and adjust seasoning. If you want it smoother, blend briefly with an immersion blender.
- Serve warm with your favorite toppings.
Video
Notes
