Canadian Cheese Soup

Step 3: Add Broth and Simmer

Pour in 3 cups of vegetable or chicken broth. Stir to combine, then bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15 minutes, or until the carrots and celery are tender. This step helps develop a flavorful base for your soup.

Step 4: Blend the Vegetables (Optional)

For a smooth, creamy texture, use an immersion blender to puree the soup until silky. If you prefer a chunkier texture, you can skip this step.

Tip: If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering.

Step 5: Add Dairy

Return the pot to medium heat and stir in 1 cup of whole milk and 1 cup of heavy cream. Heat gently, stirring constantly, until the mixture is warm and well combined. Avoid boiling, as this can cause the dairy to curdle.

Step 6: Melt the Cheese

Gradually add 2 cups of grated sharp cheddar cheese, stirring constantly until fully melted and smooth. The cheese is the star of the soup, so choose a flavorful cheddar for the best taste. Add 1 teaspoon of Dijon mustard for a subtle tang and depth of flavor. Season with salt, pepper, and smoked paprika to taste.

Step 7: Serve and Garnish

Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or crunchy croutons to soak up the cheesy goodness.

Tips for the Perfect Canadian Cheese Soup

1. Cheese Choice: Sharp cheddar works best, but you can mix in Gruyère or Monterey Jack for extra creaminess.
2. Make Ahead: The soup can be made a day in advance and reheated gently over low heat. Stir occasionally to maintain smoothness.
3. Add Protein: For a heartier meal, add diced cooked chicken or ham.
4. Vegetable Variations: Swap celery and carrots with leeks or potatoes for a slightly different flavor.

Canadian Cheese Soup is more than just a meal—it’s comfort in a bowl. With its creamy texture, cheesy richness, and vegetable goodness, it’s perfect for cozy nights or casual gatherings. Following these steps, anyone can create a restaurant-quality soup right in their own kitchen.

If you want, I can also make a version of this soup that’s extra creamy and restaurant-style, with a cheesy topping that melts beautifully on top—almost like a Canadian cheese soup au gratin.

Do you want me to make that version too?