Try adding:
- ½ cup heavy cream
- 1 cup cooked chopped broccoli
- 1 cup diced potatoes
- ½ cup cooked bacon
- 1 cup diced ham
- Green onions
- Fresh parsley
- A pinch of cayenne pepper
- Extra shredded cheddar for serving
The Best Cheese to Use
For this soup, sharp cheddar is my favorite.
It gives you a bold cheese flavor without needing an enormous amount of cheese.
Freshly shredded cheese is also worth the extra minute or two. Pre-shredded cheese often contains anti-caking ingredients that can make it less willing to melt smoothly.
You can experiment with other cheeses, too.
A combination of cheddar and Monterey Jack makes a particularly creamy soup, while a little Parmesan can add extra savory depth.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Whisk
- Ladle
- Sharp knife
- Cutting board
- Cheese grater
That's it!
How to Make Canadian Cheese Soup
Step 1: Prepare the Vegetables
Dice the onion, carrots, and celery into small, fairly uniform pieces.
You want the vegetables small enough to fit comfortably on a spoon.
Step 2: Sauté the Vegetables
Melt the butter in a large pot over medium heat.
Add the onion, carrots, and celery.
Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds.
The kitchen should already be smelling pretty amazing.
Step 3: Make the Roux
Sprinkle the flour over the vegetables.
Stir continuously for about 1–2 minutes.
This cooks the raw flour flavor and creates the foundation for a beautifully thick soup.
Step 4: Add the Broth
Slowly pour in the broth while whisking.
Take your time with this step.
Adding the liquid gradually while whisking helps prevent lumps from forming.
Once the broth is incorporated, bring the mixture to a gentle simmer.
Step 5: Add the Milk
Pour in the milk and stir.
Add the salt, pepper, paprika, dry mustard, and thyme.
Keep the heat at medium-low and allow the soup to simmer gently until the vegetables are tender, approximately 10–15 minutes.
Avoid a vigorous boil.
Step 6: Add the Cheese
Now comes the best part!
Reduce the heat to low.
Add the shredded cheddar a handful at a time, stirring after each addition until melted.
Keep stirring until the soup becomes smooth and creamy.
Don't let the soup boil after adding the cheese.
High heat can cause dairy and cheese-based soups to separate or become grainy.
Step 7: Adjust the Consistency
If the soup seems too thick, add a little more broth or milk.
If you'd like it richer, stir in some heavy cream.
Taste and adjust the seasoning.
Sometimes another pinch of salt or a little extra black pepper is all it needs.
Step 8: Serve
Ladle the hot soup into bowls.
Top with extra shredded cheddar, crispy bacon, chopped green onions, parsley, or freshly cracked black pepper.
Then grab some crusty bread.
Trust me on this one.
You're going to want something to dunk into that creamy soup!
What to Serve With Canadian Cheese Soup
Because this soup is rich and creamy, simple sides work beautifully.
Try:
- Crusty French bread
- Garlic bread
- Dinner rolls
- Grilled cheese sandwiches
- Green salad
- Roasted vegetables
- Crackers
- Toasted sourdough
For the ultimate comfort-food combination, serve a bowl of cheese soup with a crispy grilled cheese sandwich.
Yes, it's a lot of cheese.
No, I'm not apologizing!
Easy Additions and Variations
Broccoli Cheese Soup
Add cooked or lightly steamed broccoli during the final few minutes.
Bacon Cheese Soup
Stir in cooked, crumbled bacon and reserve some for topping.
Ham and Cheese Soup
Diced cooked ham makes this soup heartier and adds plenty of savory flavor.
Potato Cheese Soup
Add peeled, diced potatoes along with the broth and simmer until tender.
Spicy Cheese Soup
Add a pinch of cayenne, red pepper flakes, or diced jalapeño.
Extra-Creamy Cheese Soup
Replace part of the milk with heavy cream.
Just remember that the richer you make it, the heavier the soup will become.
Tips for the Best Cheese Soup
Shred Your Own Cheese
Freshly shredded cheese usually melts more smoothly than packaged shredded cheese.
Keep the Heat Low
This is probably the most important tip.
Once the cheese goes into the pot, avoid boiling the soup.
Gentle heat helps keep the texture smooth.
Add Cheese Gradually
Don't dump all the cheese in at once.
Adding it a little at a time gives each handful a chance to melt properly.
Don't Rush the Roux
Cook the flour and butter mixture briefly before adding the broth.
This helps eliminate that raw flour taste.
Taste Before Adding More Salt
Cheddar cheese and broth can both contain quite a bit of sodium.
Taste the finished soup before adding additional salt.
Use Full-Fat Dairy for Maximum Creaminess
Whole milk gives the soup a richer texture than skim milk.
If you're looking for an especially luxurious soup, a little heavy cream can take it even further.
How to Store Leftover Cheese Soup
Allow the soup to cool and refrigerate it in an airtight container.
It should generally be enjoyed within 3–4 days when properly refrigerated.
When reheating, use low to medium-low heat and stir frequently.
Try not to let it boil.
If the soup thickens considerably in the refrigerator, add a splash of milk or broth while reheating.
Can You Freeze Canadian Cheese Soup?
Cheese-based soups can be tricky to freeze because dairy and melted cheese may separate or become grainy when thawed.
For the best texture, I recommend enjoying this soup fresh or refrigerated.
If you do freeze it, expect that the texture may change somewhat after thawing. Reheat gently and whisk well, adding a little milk or broth if necessary.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 40–45 minutes
Servings: 6
Category: Soup
Cuisine: Canadian-inspired
Difficulty: Easy
Frequently Asked Questions
What kind of cheese is best for cheese soup?
Sharp cheddar is an excellent choice because it provides plenty of flavor and melts well when handled gently. You can also combine cheddar with Monterey Jack or another good melting cheese.
Why did my cheese soup become grainy?
High heat is one of the most common culprits. Boiling a dairy- and cheese-based soup can cause the fats and proteins to separate. Add the cheese over low heat and avoid boiling once it's incorporated.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese generally melts more smoothly. Pre-shredded cheese often contains anti-caking ingredients that can affect the texture.
Can I make this soup without flour?
Yes. Flour is used to thicken the soup, but you can use another thickening method, such as cornstarch. Mix cornstarch with cold liquid first rather than adding dry cornstarch directly to the hot soup.
Can I use vegetable broth?
Absolutely. Vegetable broth works well if you'd like to make the soup meat-free.
Can I add broccoli?
Definitely! Broccoli and cheddar are a classic combination. Add cooked or lightly steamed broccoli toward the end so it doesn't become overly soft.
How do I make the soup thicker?
You can simmer it gently to reduce some of the liquid, add a little more cheese, or use an appropriate thickener. Remember that the soup will also thicken as it cools.
How do I thin cheese soup?
Add warm broth or milk a little at a time while stirring until you've reached the consistency you like.
Approximate Nutrition
Nutrition will vary depending on the exact cheese, milk, broth, toppings, and serving size.
A rough estimate per serving without optional toppings is:
- Calories: 400–450
- Protein: 16–20g
- Fat: 28–32g
- Carbohydrates: 22–27g
- Sodium: 700–1,000mg
For the most accurate nutritional information, calculate the recipe using the specific ingredients and brands you use.
Final Thoughts
There are some recipes that are complicated enough to make you question why you started cooking in the first place.
This isn't one of them.
Canadian Cheese Soup is simple, creamy, comforting, and wonderfully cheesy.
A few vegetables, a little butter and flour, broth, milk, and plenty of sharp cheddar come together in one pot to create a bowl of pure comfort.
Serve it with crusty bread on a cold evening, pair it with a grilled cheese sandwich for the ultimate cozy lunch, or add bacon and broccoli when you want something a little heartier.
And don't forget the most important rule:
Keep the heat gentle once the cheese goes in.
Do that, and you'll be rewarded with a silky, creamy soup that might have everyone at the table asking for seconds.
Honestly, I wouldn't blame them!
