Canadian Cheese Soup: The Creamy, Comforting Classic You Need to Try

There are some soups that feel like a warm hug in a bowl. Canadian cheese soup is one of them. Rich, creamy, and packed with the sharp, tangy flavor of good Canadian cheddar, this soup is the ultimate comfort food for chilly days and cozy nights in.

I first discovered Canadian cheese soup on a trip to Toronto in the fall. The leaves were turning, there was a crisp bite in the air, and I ducked into a small bistro to warm up. The special of the day was cheese soup, and I ordered it with the kind of skepticism reserved for dishes that sound too simple to be memorable.

One spoonful changed my mind forever. It was velvety smooth, deeply cheesy without being heavy, with subtle hints of vegetables and a warmth that spread through my entire body. I asked the server for the recipe, and she just smiled and said, “It’s a Canadian classic. Everyone makes it a little different.”

Since then, I’ve made it my mission to perfect this soup at home. I’ve tested versions with beer, without beer, with bacon, without bacon, with every combination of vegetables imaginable. And now, I’m sharing everything I’ve learned about making the perfect Canadian cheese soup.

The History of Canadian Cheese Soup

Canadian cheese soup has deep roots in the country’s dairy heritage. Canada produces world-class cheddar, particularly in regions like Ontario and Quebec, where cheese-making traditions go back generations . It’s only natural that a soup showcasing this wonderful cheese would become a national favorite.

The soup gained particular fame through the Le Cellier steakhouse in the Canada Pavilion at Epcot in Walt Disney World. In the 1970s, their version of Canadian cheddar soup became legendary, drawing lines of hungry visitors eager to taste this creamy creation . Today, copycat recipes abound, each trying to capture that magical combination of flavors.

But long before Disney discovered it, Canadian families were making their own versions of cheese soup. From the 1940s Hudson’s Department Store recipe in Detroit to countless handwritten family recipes across the country, this soup has been warming hearts and homes for generations .

Why You’ll Love This Canadian Cheese Soup

Incredibly creamy and rich. The combination of a buttery roux, whole milk, and sharp cheddar creates a velvety texture that’s absolutely irresistible.

Deep, complex flavor. The sharpness of aged cheddar, the subtle sweetness of sautéed vegetables, and the warmth of spices come together beautifully.

Comfort food at its finest. This is the soup you want on a cold winter day, when you need something to warm you from the inside out.

Versatile and customizable. Add bacon, ham, beer, or different cheeses—make it your own.

Impressive but approachable. It looks and tastes like you spent hours, but it comes together in about 30-40 minutes.

Perfect for entertaining. Serve it in a bread bowl or with crusty bread for a memorable meal.

Better than restaurant versions. Homemade always wins.

The Complete Ingredient Breakdown

For the Soup Base:

4 tablespoons unsalted butter

Butter is the foundation of the roux and adds richness to the entire soup. Don’t substitute margarine—real butter matters here.

1 medium onion, finely chopped

Onion adds savory depth. Yellow or sweet onions work best. Dice it very fine so it melds into the soup.

2 ribs celery, finely chopped

Celery adds that subtle background flavor that makes soups taste complete.

1-2 carrots, finely chopped or grated

Carrots add sweetness and color. Grated carrots incorporate more smoothly into the soup .

2-3 cloves garlic, minced

Garlic adds aromatic depth. Don’t skip it.

For the Roux and Thickening:

½ cup all-purpose flour

Flour creates the roux that thickens the soup. Some recipes also include a tablespoon of cornstarch for extra smoothness .

1 tablespoon cornstarch (optional)

Cornstarch helps create an even smoother texture and prevents graininess.

For the Liquid Base:

3-4 cups chicken or vegetable broth

Broth adds savory depth. Chicken broth is traditional, but vegetable broth works beautifully for a vegetarian version .

2-3 cups whole milk

Whole milk creates the creamiest result. Don’t use skim—the fat is essential for texture and flavor.

½ cup heavy cream or half-and-half (optional)

For an extra-luxurious soup, add cream along with the milk.

For the Cheese:

2 cups (about 8 ounces) sharp Canadian cheddar cheese, shredded

This is the star. Use good quality sharp cheddar—the flavor will shine through. Grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can affect melting .

The importance of sharp cheddar: Sharp or aged cheddar has more flavor and melts more smoothly than mild cheddar. It’s worth seeking out.

For Seasoning:

1 teaspoon paprika

Paprika adds color and mild warmth. Smoked paprika is wonderful here.

½ teaspoon dry mustard

Mustard powder adds a subtle tang that complements the cheese beautifully .

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

Dash of cayenne pepper or hot sauce (optional)

Adds a gentle warmth that balances the richness.

½ teaspoon Worcestershire sauce

Adds savory umami depth.

Optional: A few drops of Angostura bitters

This is a secret ingredient in some classic recipes, adding complexity you can’t quite identify .

Optional Add-Ins:

½ cup cooked, crumbled bacon

Bacon makes everything better.

½ cup diced ham

Ham and cheddar are a classic pairing.

¼ cup beer (a lager or ale)

Beer adds depth and complexity. This is the key to many famous versions .

Chopped chives or parsley for garnish

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Finely chop the onion, celery, and carrots. The finer you chop them, the more smoothly they’ll incorporate into the soup. Some recipes even call for grating the carrot for an extra-smooth texture .

Mince the garlic and set aside.

Step 2: Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5-7 minutes .

Add the minced garlic and cook for another minute until fragrant.

Step 3: Make the Roux

Sprinkle the flour (and cornstarch if using) over the sautéed vegetables. Stir constantly with a wooden spoon or whisk and cook for 2-3 minutes. This cooks out the raw flour taste and creates a golden roux that will thicken the soup beautifully .

Step 4: Add the Liquids

Gradually whisk in the chicken broth, stirring constantly to prevent lumps. The mixture will thicken immediately, then thin out as you add more liquid.

Add the milk (and cream if using) and continue stirring until the mixture is smooth.

Step 5: Simmer

Bring the soup to a gentle simmer, then reduce heat to low. Let it cook for 15-20 minutes, stirring occasionally, until the vegetables are very tender and the soup has thickened slightly .

Step 6: Add the Cheese

This is the most crucial step. Remove the pot from the heat and gradually add the shredded cheese, a handful at a time, stirring constantly until each addition is completely melted before adding more .

Critical: Do not let the soup boil after adding the cheese. High heat can cause the cheese to become stringy or grainy, and the soup may curdle .

Step 7: Season

Stir in the paprika, dry mustard, Worcestershire sauce, salt, pepper, and any optional cayenne or hot sauce. If using beer or Angostura bitters, add them now.

Taste and adjust seasoning. Remember that cheese adds salt, so you may need less than you think.

Step 8: Optional: Puree

For an ultra-smooth soup, use an immersion blender to puree the soup until silky. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender .

If you prefer a soup with more texture, skip this step—the finely chopped vegetables will provide nice little pops of flavor.

Step 9: Serve

Ladle the soup into warmed bowls. Garnish with chopped chives, parsley, crumbled bacon, or an extra sprinkle of shredded cheese.

Serve hot with crusty bread, in a bread bowl, or with a simple side salad.

The Science Behind Perfect Cheese Soup

Low heat is essential. Cheese contains proteins that can seize and become stringy if overheated. Always add cheese off the heat and stir gently .

Grate your own cheese. Pre-shredded cheese contains cellulose and other anti-caking agents that can prevent smooth melting. Grating your own ensures a silky texture .

The roux matters. Cooking the flour in butter before adding liquid creates a stable thickener that prevents lumps and adds a subtle nutty flavor .

Acid balance. A touch of mustard or Worcestershire sauce cuts through the richness and enhances the cheese flavor without making the soup taste like mustard .

Don’t boil. Once the dairy is added, keep the soup at a gentle simmer at most. Boiling can cause the milk proteins to separate and the cheese to become grainy.

Troubleshooting Common Issues

My Soup Is Grainy or Stringy

The cheese got too hot. Next time, remove the soup from heat before adding cheese, and stir constantly over very low heat. A splash of lemon juice or a pinch of sodium citrate can help smooth out a grainy soup.

My Soup Curdled

The soup boiled after dairy was added. Unfortunately, curdled soup is hard to fix. Next time, keep the heat low and never let it boil.

It’s Too Thick

Add more milk or broth, a little at a time, until it reaches your desired consistency.

It’s Too Thin

Simmer gently to reduce and thicken, or make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it in, then simmer until thickened.

The Flavor Is Flat

Add more salt, a dash of hot sauce, or a little extra Worcestershire sauce. Sometimes the soup just needs a brightness boost.

It’s Too Salty

Add a splash of milk or cream to dilute. If you have potatoes, you can drop a peeled raw potato into the soup and simmer for 15-20 minutes—it will absorb some salt.

Delicious Variations

Once you’ve mastered the classic, try these variations.

Le Cellier-Style Canadian Cheddar Soup

Add 12 ounces of beer (a Canadian lager like Molson or Labatt) along with the broth. Use white cheddar and finish with a dash of Tabasco .

Bacon Cheddar Soup

Add ½ cup cooked, crumbled bacon along with the cheese. Garnish with extra bacon and chives.

Loaded Baked Potato Cheese Soup

Add 2 cups diced potatoes along with the broth and simmer until tender. Top with bacon, cheddar, and green onions.

Broccoli Cheddar Soup

Add 2 cups chopped broccoli florets during the last 10 minutes of simmering. A classic for good reason.

Ham and Cheddar Soup

Add 1 cup diced ham along with the cheese. The smoky, salty ham pairs beautifully with sharp cheddar.

Smoked Gouda Variation

Replace half the cheddar with smoked Gouda. The smoky flavor is incredible.

Vegetarian Version

Use vegetable broth and omit any meat add-ins. The soup is still rich and satisfying.

Gluten-Free Version

Use gluten-free flour (or cornstarch alone) for the roux, and ensure your broth is gluten-free.

What to Serve With Canadian Cheese Soup

Crusty bread: The essential companion for dipping and sopping.

Bread bowl: Hollow out a round loaf and serve the soup inside. Pure comfort.

Simple green salad: With a bright vinaigrette to cut through the richness.

Grilled cheese sandwich: Yes, cheese soup with a grilled cheese. Double the cheese, double the joy.

Apple slices: The crisp, tart fruit is a wonderful contrast.

Roasted vegetables: A side of roasted broccoli or Brussels sprouts.

A cold Canadian beer: The perfect beverage pairing.

Storage and Make-Ahead Tips

Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits—thin with a little milk when reheating .

Freezer: Cheese soup doesn’t freeze well. The texture can become grainy upon thawing. It’s best enjoyed fresh or within a few days .

Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Do not boil. If the soup seems thick, stir in a splash of milk or broth.

Make-ahead for parties: You can prepare the soup through step 5 (before adding cheese) up to 2 days ahead. Reheat gently, then add cheese just before serving.

The Hudson’s Department Store Connection

One of the most beloved versions of Canadian cheese soup comes from an unlikely source: Hudson’s Department Store in Detroit. In the 1940s, their soup became so famous that customers would come specifically for a bowl. The recipe, which included the surprising addition of Angostura bitters, was eventually published in a company cookbook and has been cherished ever since .

That recipe called for aged sharp cheddar, a careful balance of vegetables, and those mysterious bitters that added an undefinable complexity. It’s a reminder that sometimes the best recipes come from the most unexpected places.

Why This Recipe Deserves a Place in Your Soup Rotation

This Canadian Cheese Soup represents everything I love about comfort food. It’s rich and satisfying without being complicated. It transforms simple ingredients into something special. It warms you from the inside out on the coldest days. And it’s endlessly adaptable to whatever you have on hand.

I’ve made this soup for cozy nights at home and for dinner parties where guests raved about it. I’ve made it with bacon, without bacon, with beer, without beer. Every single version has been delicious.

There’s something magical about that first spoonful—the velvety texture, the sharp tang of good cheddar, the warmth that spreads through your whole body. It’s soup that nourishes more than just your body; it nourishes your soul.

This recipe has become a staple in my kitchen for good reason. It’s reliable, versatile, and always welcome at the table.

And now it can be that for you too.

So chop those vegetables. Grate that cheese. Heat that pot. And get ready to experience the most comforting, delicious Canadian cheese soup of your life.

Your cozy nights in will never be the same.

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Have you made Canadian Cheese Soup before? What’s your favorite variation? I’d love to hear about your experience in the comments below!

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