Canadian Cheese Soup With Vegetables

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/27/19
Cheese Soup
Agnieszka Szymczak/ E+/Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 6-8 bowls (6-8 servings)
Nutritional Guidelines (per serving)
534 Calories
35g Fat
29g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6-8 bowls (6-8 servings)
Amount per serving
Calories 534
% Daily Value*
Total Fat 35g 45%
Saturated Fat 22g 110%
Cholesterol 110mg 37%
Sodium 2318mg 101%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 6%
Protein 28g
Calcium 791mg 61%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Velveeta cheese makes this a smooth soup, but you could substitute part sharp Cheddar cheese. Garnish the soup with pickled jalapeño rings or roasted red pepper strips.

Ingredients

  • 1/2 cup butter
  • 1 cup carrots (cut in 1/8-inch dice)
  • 1/2 cup celery (cut in 1/8-inch dice)
  • 1/2 cup onion (chopped)
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 3 cups half-and-half
  • 2 pounds Velveeta cheese (cut in small cubes)
  • 1 tablespoon parsley (fresh, chopped)
  • Garnish: pickled jalapeño slices or roasted red bell pepper slices

Steps to Make It

  1. Melt the butter in a stockpot or Dutch oven over medium-low heat. Add the carrots, onions, and celery all at once and sauté until tender.

  2. Add flour and stir until flour is blended into the butter.

  3. Cook until mixture begins to turn a light brown color (a light roux).

  4. Increase heat to medium-high and add the chicken broth a little at a time. Continue to cook and stir with a whisk until a thick base if formed.

  5. Add half and half, being careful not to let it boil.

  6. Add cheese, stirring until cubes are melted. If too thick, add more half-and-half or some milk to thin.

  7. Just before serving add parsley. Garnish with the jalapeño pepper slices or roasted red bell pepper slices.

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