Here’s a cozy, Canadian Cheese Soup—rich, creamy, and made with sharp Canadian cheddar. This is the classic pub-style version (beer optional but traditional 🇨🇦🧀).
Canadian Cheese Soup (Cheddar Cheese Soup)
Serves: 4–6
Ingredients
- 4 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream (or use all milk for lighter soup)
- 1 cup beer (lager or pale ale – optional but traditional)
- 3 cups sharp Canadian cheddar cheese, freshly shredded
- 1 tsp Dijon mustard
- ½ tsp paprika
- ¼ tsp cayenne (optional)
- Salt & black pepper, to taste
Optional Add-ins
- ½ cup cooked bacon, crumbled
- ½ cup diced carrots or celery
- Chopped green onions or chives for garnish
Instructions
- Sauté aromatics
Melt butter in a large pot over medium heat.
Add onion and cook 3–4 minutes until soft.
Add garlic and cook 30 seconds. - Make the roux
Stir in flour and cook 1–2 minutes, stirring constantly (don’t brown). - Add liquids
Slowly whisk in broth until smooth.
Add beer (if using), milk, and cream.
Bring to a gentle simmer. - Season
Stir in Dijon mustard, paprika, cayenne, salt, and pepper. - Add cheese
Reduce heat to low.
Add cheddar a handful at a time, stirring until melted before adding more.
Do not boil or the soup may get grainy. - Serve
Taste and adjust seasoning.
Garnish with bacon, chives, or extra cheese.
Serving Suggestions
- Crusty bread or pretzel rolls
- Grilled cheese sandwiches
- Rye bread or beer bread
Variations
- No-beer version: Replace beer with extra broth
- Broccoli Cheddar: Add 2 cups steamed broccoli
- Smoky: Use smoked cheddar or add smoked paprika
- Extra thick: Add 1 small diced potato and simmer until soft, then blend
Pro Tips
- Always shred cheese fresh (pre-shredded doesn’t melt as well)
- Keep heat low once cheese goes in
- Sharp Canadian cheddar = best flavor
If you want, I can also give you a Tim Hortons–style version, a slow cooker Canadian cheese soup, or a broccoli-cheddar Canadian twist 🍁
