Canadian Cheese Soup with Vegetables

Cheese Soup
Agnieszka Szymczak/ E+/Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: servings 6 to 8
Ratings (4)

By Diana Rattray

Updated 09/19/17

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

What You'll Need

  • 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 Jalapeno slices or roasted red bell pepper slices

How 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.
  1. Add half and half, being careful not to let it boil.
  2. Add cheese, stirring until cubes are melted. If too thick, add more half-and-half or some milk to thin.
  3. Just before serving add parsley. Garnish with the jalapeno pepper slices or roasted red bell pepper slices.

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Nutritional Guidelines (per serving)
Calories 534
Total Fat 35 g
Saturated Fat 22 g
Unsaturated Fat 7 g
Cholesterol 110 mg
Sodium 2,318 mg
Carbohydrates 29 g
Dietary Fiber 2 g
Protein 28 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)