Canadian Cheese Soup

 

Canadian Cheese Soup

Rich, velvety, and loaded with sharp cheddar, this classic Canadian soup comes together in 30 minutes with just 6 simple ingredients. No roux stress, no grainy cheese—just smooth comfort in a bowl.

Why You’ll Love It

• Only 6 pantry-friendly ingredients

• 10 minutes prep, 20 minutes cook, one pot

• Easy cleanup

• Budget-friendly (under $7, serves 4–6)

• Naturally nut-free; easily gluten-free

Prep & Cook Time

• Prep: 10 minutes

• Cook: 20 minutes

• Serves: 4–6

Ingredients

• 3 tbsp butter

• ¼ cup all-purpose flour (or 2 tbsp cornstarch for gluten-free)

• 3 cups milk, warmed

• 1½ cups chicken or vegetable broth

• 2½ cups sharp cheddar cheese (white or orange), freshly shredded

• ½ tsp dry mustard (or 1 tsp Dijon mustard)

• Pinch of cayenne pepper (optional)

• Salt and black pepper to taste

Optional garnishes: cooked ham bits, chopped apple, chives

Instructions

1. Make the roux – In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until golden (do not let it brown).

2. Add liquids – Gradually whisk in the warmed milk and broth until smooth. Bring to a gentle simmer, stirring often, until slightly thickened (5–7 minutes).

3. Melt the cheese – Reduce heat to low. Stir in the shredded cheddar, dry mustard, cayenne, salt, and pepper. Cook for 3–5 minutes, stirring constantly, until the cheese is fully melted and the soup is velvety. Do not boil – high heat will make the cheese oily and separate the soup.

4. Serve hot – Ladle into bowls and garnish as desired.

Pro Tips

• Use block cheddar – Pre-shredded cheese contains anti-caking agents that make soup grainy.

• Warm the milk – Cold milk can cause the cheese to seize.

• Shred cheese fine – Melts faster and smoother.

• Gluten-free option – Substitute 2 tbsp cornstarch mixed with 2 tbsp cold milk, stirred in at the end instead of the flour roux.

Serving Suggestions

• Bread: Crusty bread, garlic toast, or soft pretzels

• Sides: Simple green salad or roasted carrots

• Canadian twist: Sliced apples or maple-glazed carrots

• Drinks: Hot tea, coffee, or apple cider

Storage & Make-Ahead

• Fridge: Keeps up to 3 days. Reheat gently on the stove (microwaving can separate the cheese).

• Freeze: Not recommended – dairy-based soups often curdle when thawed.

• Prep ahead: Shred cheese and measure dry ingredients the morning of.

Variations

• Other cheeses: Try Gruyère, Monterey Jack, or a blend – keep at least ½ sharp cheddar for authentic flavor.

• Adjust thickness: Thin with a splash of milk or broth while reheating.

• Add protein: Stir in 1 cup cooked, diced ham or white beans.

Enjoy your warm hug from a Canadian kitchen!