Canadian Cheddar Soup
Canadian Cheddar Soup is creamy, cheesy, savory, and wonderfully comforting.Sharp cheddar gives the soup its signature rich and tangy flavor.Onion, celery, and carrots create a flavorful vegetable foundation.Milk, cream, and broth produce a smooth and velvety consistency.It makes an excellent lunch, starter, or cozy weeknight dinner.Serve it hot with crusty bread, crackers, or your favorite sandwich.
Ingredients
For the Soup
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely diced
- 1 medium carrot, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- 1 tablespoon chopped fresh parsley or green onions, for garnish
Instructions
Prepare the Vegetables
- Finely chop the onion, celery, and carrot so they cook evenly and blend naturally into the soup. Mince the garlic and set everything aside.
Sauté the Vegetables
- Place a large heavy-bottomed pot over medium heat. Add the butter and allow it to melt.Add the onion, celery, and carrot. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another 30–60 seconds.
Make the Roux
- Sprinkle the flour over the softened vegetables. Stir continuously for about 1–2 minutes.The flour should coat the vegetables and cook slightly, which helps prevent the finished soup from having a raw flour taste.
Add the Broth
- Gradually pour in the broth while whisking continuously. This prevents lumps from forming.Continue stirring until the mixture becomes smooth and begins to thicken.
Add Milk and Cream
- Slowly add the whole milk and heavy cream. Stir well.Reduce the heat to medium-low and gently simmer for approximately 10–12 minutes. Avoid boiling vigorously because excessive heat can cause dairy-based soups to separate.
Add the Seasonings
- Stir in the Dijon mustard, paprika, garlic powder, salt, and black pepper.Taste the soup and adjust the seasoning according to your preference.
Add the Cheddar
- Reduce the heat to low. Add the shredded cheddar gradually, stirring after each addition until it melts completely.Continue until the soup becomes smooth, creamy, and beautifully cheesy.
Adjust the Texture
- If the soup is thicker than you prefer, add a small amount of warm broth or milk.For a thicker soup, allow it to simmer gently for a few additional minutes, stirring frequently.
Serve
- Ladle the hot Canadian Cheddar Soup into bowls.Top with extra shredded cheddar, chopped parsley or green onions, freshly cracked black pepper, and optional crispy bacon.Serve immediately with warm crusty bread or crackers.
Notes
- Use freshly shredded cheddar: It melts more smoothly than many pre-shredded cheeses.
- Sharp cheddar works beautifully: Its stronger flavor means you can get a rich cheese taste without using excessive amounts.
- Avoid boiling: High heat can cause the milk, cream, and cheese to separate.
- Use whole milk: Lower-fat milk can produce a thinner soup.
- Vegetable broth works well: Use it for a vegetarian version.
- Adjust the thickness: Add broth or milk if the soup becomes too thick.
- Season carefully: Cheddar and broth can already contain significant salt.
- Serve immediately: The soup is at its creamiest when freshly prepared.