Canadian Cheddar Soup

This Canadian cheddar cheese soup starts with a classic mirepoix (onion, carrot, celery) sweated gently in butter until soft but not browned. That no-browning rule is key. You want a clean, creamy base, not a caramelized one.

Flour, dry mustard, and a pinch of nutmeg go in next, building a roux that thickens the soup and adds subtle warmth. After simmering in chicken broth until the vegetables are completely tender, you can blend it smooth or leave it chunky. Smooth is the traditional move here.

Then comes the good stuff: cream, milk (or beer, if you want a pub-style edge), and a generous pile of shredded cheddar stirred in off the heat until just melted. The Worcestershire sauce at the finish adds a savory punch that keeps the cheese from tasting flat. Never let it boil once the cheese goes in, or you’ll end up with a grainy, broken soup.

Chef Tips

• Use the sharpest aged cheddar you can find. Mild cheddar melts fine but adds almost no flavor to the broth.
• Shred the cheese yourself from a block. Pre-shredded cheese has anti-caking agents that can make the soup gritty.
• The beer option is worth trying. A Canadian lager or pale ale adds a pleasant bitterness that balances the richness of the cream and cheese.
• Add the cheese in small handfuls, stirring constantly over low heat. Dumping it all in at once risks clumping.

Variations

• Stir in crumbled bacon and chopped chives as a topping for a loaded cheddar soup.
• Add a diced potato to the simmering broth for a thicker, heartier bowl.
• Use smoked cheddar for a deeper, smokehouse-style flavor.