Cheesy Canadian Cheese Soup

When the weather turns cold and you need soup without committing to a stockpot afternoon, this is the move. Sharp aged cheddar melts into a chicken broth base loaded with diced potato, carrots, onion, and celery, then finished with half-and-half for that velvety pour.

The whole thing happens in the microwave. Vegetables steam in a covered casserole with a cup of water for 8 minutes until just tender, then the broth, cheese, and cream go in for a final heat through. No simmering away on the stove, no constant stirring, no scorched bottom.

The finely chopped vegetables are what make this work in a microwave. They cook through fast and evenly without needing the long simmer a chunkier soup would require. Stir a couple of times during the cheese melt to keep it smooth and prevent it from breaking. Top with chopped fresh parsley and serve with crusty bread.

Pro Tips

• Chop the vegetables truly small and uniform, this is what lets them cook evenly in 8 minutes
• Add the cheese in two batches and stir between each addition for a smooth, broken-free melt
• Use sharp aged cheddar for real flavor, mild cheddar disappears against the broth
• Don’t boil after adding the cream, it can curdle, just heat through gently

Variations

• Add a handful of chopped cooked bacon or ham for a heartier bowl
• Stir in a cup of small broccoli florets with the other vegetables for cheddar broccoli soup
• Top with crispy croutons or oyster crackers for added crunch