Canadian Cheese Soup Recipe
Canadian Cheese Soup is the ultimate restaurant-style comfort food for your home kitchen. Ready in just 40 minutes, this rich recipe combines sharp cheddar and tender vegetables for a filling weeknight meal. The creamy texture and savory flavor of smoked paprika make every spoonful warming and satisfying.
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
Keep the heat gentle once dairy and cheese are in the pot. Boiling can cause separation.
For a thicker soup, simmer a few extra minutes before adding dairy.
If the soup thickens a lot after chilling, stir in a splash of broth or milk while reheating.