Warm, velvety, and deeply satisfying, Canadian Cheese Soup is a beloved comfort classic—especially in chilly provinces like Ontario and Quebec. While not as globally famous as poutine, this humble soup has long been a staple in church basements, community centers, and family kitchens across Canada.
It’s simple, hearty, and built on a base of sharp cheddar, carrots, onions, and celery, often enriched with a touch of evaporated milk or cream for extra silkiness. Think of it as the cozy cousin to Welsh rarebit—only in soup form.
Why You’ll Love This Recipe
🧀 Ultra-creamy with sharp cheddar depth
🥣 One pot, 30 minutes, pure comfort
💛 Naturally nut-free & easily gluten-free
💸 Costs under $8—feeds 6 generously
Ingredients You’ll Need
(Serves 6)
3 tbsp butter
1 large yellow onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
⅓ cup (40g) all-purpose flour (or GF blend)
4 cups (960ml) chicken or vegetable broth
1 (12 oz / 354ml) can evaporated milk (or whole milk + 2 tbsp flour)
3 cups (12 oz) sharp yellow cheddar cheese, shredded
½ tsp dry mustard (or Dijon)
¼ tsp Worcestershire sauce
Salt & white pepper to taste
Optional:
Pinch of cayenne for warmth
Dash of hot sauce
Chopped chives or parsley for garnish
1. Sauté the Aromatics
Melt butter in a large pot over medium heat.
Add onion, carrots, and celery; cook 6–8 minutes until soft but not browned.
2. Make the Roux
Sprinkle in flour; stir constantly for 2 minutes to cook off raw taste.
Gradually whisk in broth until smooth. Bring to a gentle simmer; cook 5 minutes until slightly thickened.
