This Canadian Cheese Soup is a rich, velvety tribute to Canada’s love of sharp cheddar—think of it as the cozy cousin to poutine gravy, but in soup form. Made with real cheese, a touch of mustard, and often a hint of beer or vegetables, it’s the ultimate comfort bowl for cold days, ski lodge nights, or anytime you crave something deeply satisfying.
While not an “official” national dish, this soup is a staple in Canadian homes, cafés, and community cookbooks—especially in Ontario and Quebec.
Why You’ll Love This Recipe
- 🧀 Rich, cheesy, and perfectly balanced—not gloppy!
- ⏱️ 30 minutes start to finish
- 💛 One pot = easy cleanup
- 💸 Costs under $10—feeds 4–6 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Large pot or Dutch oven)
- 3 tbsp unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup (30g) all-purpose flour (or GF flour)
- 2 cups (480ml) whole milk
- 2 cups (480ml) chicken or vegetable broth
- 2½–3 cups (10–12 oz) sharp aged cheddar cheese, freshly shredded
- 1 tsp Dijon mustard (or grainy mustard)
- ½ tsp Worcestershire sauce
- Pinch of cayenne pepper (optional, for warmth)
- Salt & black pepper to taste
- Optional: ½ cup diced carrots or celery, ¼ cup beer or apple cider
💡 Pro Tips:
- Use real aged cheddar—pre-shredded cheese contains anti-caking agents that make soup grainy.
- Shred cheese cold—it melts smoother.
- Low heat only—boiling causes cheese to seize.
Step-by-Step Instructions (Creamy, Smooth, Foolproof)
