Favourite Canadian Cheese Soup
Submitted by kittykat17
Canadian-style cheese soup with diced carrots, celery, and onion in a creamy Velveeta and half-and-half base thickened with a roux. A pub-style cold-weather classic.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minA Canadian pub-style cheese soup that traces its lineage to Saskatchewan and Alberta where dairy and prairie vegetables built a regional comfort food tradition. The foundation is a classic roux (margarine and flour cooked together until lightly browned) which is what keeps the soup from being just melted cheese in broth. Whisking the chicken stock in gradually builds a thick, velvety base before any cheese hits the pot.
Velveeta is the genuine choice here, not a shortcut. The emulsified processed cheese melts smoothly without breaking the way real cheddar does in cream sauces. The diced carrots and celery add color and bite that keep the soup from feeling too rich. A sprinkle of parsley and (optional) fresh tomato at the end brightens the bowl.
Chef Tips
- Cook the roux until it turns light tan, not pale. The flavor depth of a properly browned roux makes the soup taste deeply savory.
- Whisk constantly when adding the broth to prevent lumps. A wire whisk works better than a wooden spoon here.
- Never boil the soup once the half-and-half is in. A hard boil can curdle the cream and break the cheese sauce.
- Add the cheese in handfuls, stirring until each handful melts before the next goes in.
Variations
- Use sharp cheddar instead of Velveeta plus 1 teaspoon of sodium citrate (Modernist Cuisine trick) for proper melt without splitting.
- Stir in 1 cup of broccoli florets during the final simmer for a broccoli cheese soup version.
- Top with crumbled bacon, croutons, or a swirl of beer for pub presentation.
Ingredients
Directions
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and sauté until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color.
Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed. Add half and half being careful not to let it boil. Add cheese, stirring until melted.
Just before serving add parsley. Garnish with diced tomatoes, if desired.
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