A beloved Canadian comfort food with roots in Quebec cuisine, this creamy, hearty soup is perfect for chilly days, hockey nights, or anytime you crave something warm and cheesy. It often features beer, vegetables, and of course, plenty of Canadian cheese.
Traditional Canadian Cheese Soup
Ingredients:
The Soup Base:
· 4 tablespoons (½ stick) unsalted butter
· 1 medium onion, finely chopped
· 2 carrots, peeled and diced small
· 2 celery stalks, diced small
· 1 red bell pepper, diced (optional, for color)
· ⅓ cup all-purpose flour
· 4 cups chicken or vegetable broth
· 1 cup beer (a Canadian lager or ale like Molson Canadian, or a pale ale)*
· 1 teaspoon dry mustard powder
· ½ teaspoon smoked paprika
· ¼ teaspoon cayenne pepper (optional, for subtle heat)
· 1 bay leaf
· Salt and black pepper to taste
The Dairy & Cheese:
· 2 cups whole milk or half-and-half
· 3 cups (12 oz) shredded sharp Canadian cheddar (like Balderson, Cracker Barrel, or medium-old cheddar)
· 1 cup (4 oz) shredded Swiss, Emmental, or Gruyère cheese
Stir-ins & Garnish:
· 1 cup cooked ham or smoked sausage, diced small (optional, traditional)
· ½ cup frozen or canned corn kernels, drained (optional)
· Chopped fresh parsley or chives
· Extra shredded cheese for topping
· Crumbled cooked bacon
· Oyster crackers, crusty bread, or pretzel rolls for serving
*Note: Non-alcoholic substitution: Use an additional cup of broth mixed with 1 tablespoon of apple cider vinegar or lemon juice.
Instructions:
- Sauté the Vegetables:
· In a large Dutch oven or heavy pot, melt butter over medium heat.
· Add onion, carrots, celery, and bell pepper (if using). Cook for 8-10 minutes, stirring occasionally, until vegetables are softened but not browned. - Make the Roux:
· Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. - Build the Broth:
· Slowly whisk in the chicken broth and beer, ensuring no lumps form.
· Add dry mustard, smoked paprika, cayenne (if using), and bay leaf.
· Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes until vegetables are tender. - Add Dairy & Cheese (The Critical Step):
· Remove the bay leaf. Gradually whisk in the milk or half-and-half.
· Reduce heat to very low – do not let the soup boil after this point, or it may curdle.
· Gradually add the shredded cheeses, one handful at a time, stirring constantly until completely melted before adding more. This patience ensures a smooth, velvety soup. - Final Touches:
· Stir in the diced ham and corn (if using) and heat through.
· Taste and adjust seasoning with salt and pepper.
· If the soup is too thick, thin it with a little extra milk or broth. - Serve:
· Ladle into bowls and garnish with parsley, extra cheese, and/or bacon.
· Serve immediately with crusty bread for dipping.
Key Tips for Success:
· Cheese is Key: Use high-quality, freshly grated cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your soup grainy or prevent smooth melting.
· Low and Slow: Never boil the soup after adding dairy and cheese. Gentle heat is your friend.
· Beer Choice: A mild Canadian lager or amber ale adds authentic flavor without overwhelming bitterness. Avoid strong IPAs or dark stouts for the classic version.
· Texture: For an extra-smooth soup, use an immersion blender to partially purée the vegetable base after step 3, before adding dairy.
Popular Variations:
· Canadian Pub Style: Add 1 cup of steamed small cauliflower florets and use a stout beer for a deeper flavor.
· Autumn Harvest: Add 1 cup of pureed cooked butternut squash or pumpkin along with the broth.
· Loaded Baked Potato Style: Top each bowl with a dollop of sour cream, extra bacon, and sliced green onions.
· Vegetarian: Use vegetable broth and omit the ham. Add 1 cup of chopped mushrooms when sautéing the vegetables.
History & Serving Notes:
This soup has origins in French-Canadian cuisine and became a staple in Canadian cookbooks and family restaurants. It’s famously served at the Prince Edward Island Preserve Company and is a common find in ski lodges and community halls across the country.
Best enjoyed on a cold day, perhaps while watching a hockey game, with good bread for dipping. It pairs wonderfully with a crisp side salad to cut the richness.
Storage: Keeps in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk if it has thickened too much. It does not freeze well due to the dairy content.
Enjoy this taste of Canadian comfort! Would you like a simpler weeknight version or a recipe for the beer-cheese bread that often accompanies it?