Canadian Cheese Soup

Ingredients

• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 1 small carrot, finely diced
• ¼ cup all-purpose flour
• 3 cups chicken or vegetable broth
• 2 cups milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded
• ½ teaspoon dry mustard
• ¼ teaspoon paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley

Directions

1. Sauté the vegetables: Melt the butter in a large saucepan over medium heat. Add onion, celery, and carrot. Cook for about 5–7 minutes, until softened.
2. Make the roux: Sprinkle in the flour and stirconstantly for about 1–2 minutes.
3. Add broth: Gradually whisk in the broth, making sure there are no lumps. Bring to a gentle simmer.
4. Add dairy: Stir in the milk and cream. Cook gently for 8–10 minutes, stirring occasionally.Don’t let it boil.
5. Add seasoning: Stir in dry mustard, paprika, Worcestershire sauce, salt, and pepper.
6. Add cheese: Reduce the heat to low. Gradually add the shredded cheddar, stirringuntil completely melted and smooth.
7. Finish: Stir in the parsley. Taste and adjust the seasoning.

🍲 For the best texture

Use freshly shredded sharp cheddar rather than pre-shredded cheese. Add it over low heat and don’t boil the soup after adding the cheese—this helps prevent it from becoming grainy.

For a thicker, restaurant-style soup, use 4 tablespoons flour and reduce the broth to 2½ cups.

Serve with crusty bread, garlic toast, or crackers.