Canadian Cheddar Cheese Soup
Rich, velvety, and irresistibly comforting, this Canadian Cheddar Cheese Soup is a decadent treat that brings together the best of bold flavors and creamy textures. Featuring sharp Canadian cheddar, a splash of light beer, and a trio of sautéed vegetables, this hearty soup strikes the perfect balance of savory and indulgent. A touch of Dijon mustard and Worcestershire sauce adds depth, while a garnish of fresh chives provides a vibrant finish. Perfect for cozy evenings or as a crowd-pleasing appetizer, this creamy cheese soup pairs beautifully with crusty bread for dipping. Ready in just 45 minutes, it’s a quick and satisfying dish that’s guaranteed to impress. Make this classic Canadian-inspired recipe your go-to comfort food for chilly nights!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- 0.25 cup all-purpose flour
- 1 cup beer (preferably a light ale or lager)
- 2 cups chicken or vegetable stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 cups sharp Canadian cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional)
- 2 tablespoons chives, finely chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the finely diced onion, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened but not browned.
Sprinkle the flour over the vegetables and stir well. Cook for 2-3 minutes to form a roux, ensuring the flour is well incorporated.
Slowly whisk in the beer, allowing it to deglaze the pot and blend smoothly with the roux.
Gradually add the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.
Stir in the milk and heavy cream, bringing the soup back to a gentle simmer. Do not let it boil.
Reduce the heat to low and slowly add the shredded Canadian cheddar cheese in small handfuls, stirring constantly to melt the cheese evenly.
Once the cheese is fully melted, add the Worcestershire sauce, Dijon mustard, salt, black pepper, and smoked paprika (if using). Stir well to combine.
Taste the soup and adjust seasonings as needed.
Serve hot, garnished with chopped chives and accompanied by crusty bread, if desired.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 544 mg | 42% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
