This Canadian Cheddar Soup offers a warm embrace on chilly days, bringing the comforting essence of a pub-style dish right to your table. During my multiple testing adventures, I discovered rich layers of flavor that evolve from simple ingredients. Each batch brought a new level of deliciousness, proving that even a straightforward recipe can yield delightful surprises. Plus, if you’re a fan of soups, check out my Creamy Vegetable Soup for another cozy option!
About Canadian Cheddar Soup
Canadian Cheddar Soup is not just a meal; it’s a culinary hug from the heart of North America. My quest to get this soup just right involved experimenting with various cheeses and broth types. The creamy texture paired with the sharpness of freshly shredded cheddar really shines through. This dish fits perfectly in a cozy family setting or as a quick weekday dinner when you need comfort but are pressed for time.
- Quick preparation, great for weeknight dinners.
- Budget-friendly, using leftovers and pantry staples.
- A family favorite with flavors that evoke warmth and laughter.
- Made with sharp cheddar which enhances the overall creaminess and flavor.
Key Ingredients & Their Roles
- Bacon: Adds saltiness and crunch, try turkey bacon for a lighter option.
- Sharp White Cheddar: Provides a creamy texture and sharpness, Gouda can be an excellent substitute.
- Shallot: Offers a subtle sweetness, onion can be used but reduce the amount.
- Chicken Bone Broth: The foundation of flavor, vegetable broth works for a lighter version.
How to Make Canadian Cheddar Soup
- Start by cooking the bacon in a saucepan over medium heat until it’s crisp, about 5 minutes. You’ll love the savory aroma filling your kitchen.
- Remove the bacon and set it aside, leaving approximately a tablespoon of fat in the pan to build flavor.
- Add butter to the reserved fat, then sauté the shallot and celery until soft, about 5 to 6 minutes. The shallots should become translucent.
- Stir in minced garlic and cook for an additional 30 seconds, until fragrant, being careful not to burn it.
- Sprinkle the flour and cook, stirring for 1-2 minutes to create a roux, this is crucial for thickening your soup.
- Gradually whisk in chicken bone broth, followed by milk. Bring the mixture to a gentle simmer, avoiding a rolling boil to maintain creaminess.
- Lower the heat and add the shredded cheddar in small handfuls, stirring until melted and smooth. Make sure to allow it to melt gradually for the best texture.
- Finish by adding Worcestershire sauce, hot sauce, and Dijon mustard. Season with pepper to your taste. Serve hot topped with the reserved bacon for a finishing touch.
Pro Tips & Troubleshooting
- During one preparation, I discovered that allowing the cheese to come to room temperature before adding it creates an even smoother melt.
- A common issue is ending up with a grainy soup; to avoid this, ensure heat is low when adding cheese and stir consistently.
- This soup can easily adapt to seasonal changes; swap out some broth for pumpkin puree in the fall for a creamy twist.
- Scaling is straightforward; simply double or halve the quantities, keeping the same cooking times.
Storage & Make-Ahead Guide
This soup can be refrigerated for up to 3 days. For longer storage, freeze it in airtight containers for up to 3 months. When reheating, gently warm it on the stove over low heat, stirring often. I found that the flavors deepen after a day in the fridge, making leftovers even better!
Serving Suggestions
Pair your Canadian Cheddar Soup with a crisp side salad or some fresh, crusty bread to balance the richness. If you’re feeling adventurous, try it alongside my Garlic Parmesan Bread for a delightful entrée.
Frequently Asked Questions
- Can I use different cheese? Yes! Gouda or a combination of cheeses can work beautifully.
- What if my soup is too thick? Add more milk or broth slowly until you reach your desired consistency.
- How can I make it vegetarian? Substitute the chicken broth for vegetable broth and omit the bacon.
- Is it safe to freeze leftover soup? Absolutely! Just ensure it’s in an airtight container.
- How long should I reheat the soup? Heat gently on low for about 10-15 minutes, stirring frequently.
Final Thoughts
Canadian Cheddar Soup is a dish that brings both comfort and nostalgia. I love to enjoy it with a sprinkle of fresh herbs on top. Don’t hesitate to share your own variations and experiences; let’s celebrate this delightful recipe together!
More Recipes You’ll Love
- Broccoli Cheddar Soup – A delightful twist on classic flavors.
- Cheesy Broccoli Potato Soup – Combines creaminess and nutrition for a perfect bowl.
- Loaded Baked Potato Soup – Rich and hearty, ideal for cozy evenings.
- Creamy Vegetable Soup – A vibrant mix of vegetables in a creamy base.
- Creamy Chicken Noodle Soup – Comfort food that warms the soul.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Canadian Cheddar Soup
Ingredients
- 3 slices bacon cut into 3/4-inch pieces
- 1 tablespoon unsalted butter
- 1/4 cup shallot finely diced
- 1/4 cup celery finely diced
- 1 clove garlic minced
- 2 tablespoon flour
- 1.5 cups chicken bone broth
- 1.5 cups high protein milk 2% fairlife
- 4 ounces sharp white Cheddar cheese freshly shredded
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce to taste
- 1/4 teaspoon grainy dijon mustard
- Pepper to taste
Instructions
- Cook bacon in a saucepan over medium heat until crisp, about 5 minutes. Remove and set aside, leaving about 1 tablespoon fat in the pan.
- Add butter to the pan. Sauté shallot and celery until very soft, 5 to 6 minutes. Add garlic and cook for 30 seconds.
- Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes. Slowly whisk in broth, then milk. Bring just to a gentle simmer (be careful not to boil).
- Reduce heat to low. Add cheese in small handfuls, stirring until melted and smooth.
- Stir in Worcestershire, hot sauce, and mustard. Season with pepper. Serve topped with reserved bacon.