Cheddar Cheese Soup Canada
Warm up with a comforting bowl of Cheddar Cheese Soup, a Canadian-inspired classic that’s rich, creamy, and utterly satisfying. This velvety soup brings together sautéed onions, carrots, and celery in a buttery roux, enhanced with the savory depth of chicken broth, whole milk, and heavy cream. The star of the show is sharp cheddar cheese, melted into the base for a perfectly smooth and cheesy finish, while a touch of Dijon mustard and Worcestershire sauce adds tantalizing tang and umami. Ideal for chilly nights, this 45-minute recipe is pure comfort in a bowl. Serve it with a garnish of fresh green onions and a loaf of crusty bread for a hearty, crowd-pleasing meal. Perfect for cheese lovers, this recipe offers a taste of homey Canadian warmth with every spoonful.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 1 medium, peeled and diced carrot
- 1 stalk, diced celery
- 4 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, sliced (for garnish) green onions
- 1 loaf (optional, for serving) crusty bread
Instructions
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are tender and the onion is translucent.
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2-3 minutes to create a roux, ensuring the flour does not burn.
Gradually whisk in the chicken broth, ensuring no lumps remain from the roux. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup base to thicken slightly.
Reduce the heat to low and stir in the whole milk and heavy cream. Continue cooking for 5 minutes, being careful not to let the mixture boil.
Slowly add the shredded sharp cheddar cheese, one handful at a time, stirring constantly to ensure it melts smoothly.
Stir in the Dijon mustard and Worcestershire sauce. Season the soup with salt and black pepper to taste.
Remove the pot from heat and use an immersion blender to puree the soup until completely smooth. Alternatively, transfer the soup in batches to a blender and process until smooth, then return it to the pot.
Ladle the soup into serving bowls and garnish with sliced green onions. Serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
4398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 44.1 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3256 mg | 250% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1995 mg | 42% | |
*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.
