Canadian Cheddar Cheese Soup

Total Time
5 mins
15 mins

A great hearty soup. Very filling.

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  1. Melt butter in saucepan, and sauté onion and carrots until tender.
  2. Blend in flour, paprika, dry mustard and bouillon cubes.
  3. Gradually stir in milk and water.
  4. Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
  5. Remove from heat.
  6. Gradually add cheese, continually stirring until melted.
  7. Serve immediately sprinkled with chopped parsley.
Most Helpful

4 5

To make this soup just a little richer, I would use two cups of chicken stock instead of the water, and skip the bouillon cubes. Adding a little salt would make up for the loss of flavor.

5 5

Wonderfully cheesy soup! The carrots and onions added a little sweetness and texture. It's not overly rich; just right. I made this as written and sprinkled with croutons and parsley to serve. Thanx for posting this! Yum!

4 5

Great soup! I used stock instead of the bouillion cubes because that's what I had on hand. Nest time I may use some amber beer for part of the stock. Very easy and flavorful! Thanks for a great soup Kat!