Houston’s Canadian cheese soup is a rich and velvety smooth soup that’s perfect for cheese lovers everywhere. This soup is incredibly filling and perfect when served with hot bread. Best of all, it contains no alcohol, making it ideal for the whole family to enjoy. The combination of creamy cheese, tender vegetables, and aromatic herbs creates a soul-warming experience that’s perfect for cold days.
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Table of Contents
Why This Recipe Works
Houston’s features freshly made soups every day, and their Canadian cheese soup is a creamy, rich soup that pairs beautifully with crusty garlic bread. This luscious soup combines butter, half and half, cheese, carrots, onions, and celery into a comforting bowl that’s perfect for warming up on cold days. The smooth, velvety texture comes from using Velveeta cheese, which melts seamlessly into the soup base.
Ingredients
- Butter РCreates the rich base and helps saut̩ the vegetables to perfection
- Carrots – Add natural sweetness and beautiful color to the soup
- All-purpose flour – Thickens the soup and creates the perfect consistency
- Onion – Provides aromatic flavor foundation for the soup base
- Celery – Adds subtle earthiness and classic soup vegetable flavor
- Chicken broth – Forms the flavorful liquid base of the soup
- Half and half – Creates the creamy, rich texture without being too heavy
- Velveeta cheese – Melts smoothly for that signature velvety consistency
- Fresh parsley – Adds bright color and fresh herb flavor as garnish
Step-by-Step Instructions for Canadian Cheddar Cheese Soup
Sauté the vegetables: Cook until soft but not brown, stirring occasionally for about 5-7 minutes.
Prepare the vegetables: Melt butter in a Dutch oven over medium heat. Add the carrots, onions, and celery all at once.
Create the roux: Add flour and stir to combine. Cook until the mixture begins to turn a light-brown color, about 2-3 minutes.
Add broth gradually: Over medium-high heat, add the chicken broth a little at a time, whisking constantly to prevent lumps.
Thicken the base: Stir and continue to cook, stirring with a whisk, until a thick base is formed, about 5-8 minutes.
Add the cream: Add half and half, being careful not to let the mixture boil. Reduce heat to medium-low.
Melt the cheese: Add cheese and continue stirring until completely melted and smooth.
Finish and serve: Just before serving, add parsley. Garnish with diced tomatoes and jalapeños if desired.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 3 days. Note that cheese soups may separate slightly when chilled.
- Reheating Method: Reheat gently over low heat, whisking frequently. Add splash of cream or broth if needed to restore consistency. Never microwave, as this can cause separation.
- Freezing: Not recommended, as dairy-based soups with cheese typically don’t freeze well.
More Soup Recipes
- Homemade Potato Soup Recipe
- Olive Garden Zuppa Toscana Soup Recipe
- Olive Garden Chicken Gnocchi Soup Crock Pot
- Friendship Soup
- Afternoon Delight Clam Chowder
- Soup Bases
- Chilis Soups Chicken Tortilla
- White House Navy Bean Soup Recipe
- Clam Chowder Soup
Love Houston’s? Try these recipes:
Take a look at more of my restaurant favorites and the best copycat soup recipes.
Houston’s Canadian Cheese Soup Easy Copycat Recipe
Ingredients
- 1/2 cup butter
- 1 cup carrots 1/8 inch cubes
- 1/4 cup all purpose flour
- 1 cup onion
- 1/2 cup celery 1/8 inch cubes
- 3 cups chicken broth
- 3 cups half and half
- 2 pounds Velveeta
- 1 tablespoon fresh parsley
Instructions
- Melt the butter in a Dutch oven. Add the celery, carrots, and onion, and saute until soft but not brown.
- Add the flour and stir to combine. Cook until the mixture begins to turn a light-brown color.
- Using medium-high heat, add in the chicken broth gradually – a little at a time. Continue cooking, stirring with a whisk until you get a thick base.
- Add the half and half, but take care not to let the mixture boil.Â
- Add the cheese and stir until melted.Â
- When ready to serve, add the parsley. Garnish with diced tomatoes and jalapenos if desired.
I just made this and it’s delicious! Thank you so much for sharing the recipe
can this cheese be frozen?
I would not freeze this, I think the soup will become grainy.
This was really good, but not something to have frequently. I did deglaze the pot with a little white wine.
This is almost identical to the actual recipe. If you double the amount of flour and celery, you have the actual restaurant recipe.
My husband says this is a keeper. I served this in sourdough soup bowls. I also put 1/2 milk, 1/2 cream in and it still was super good. Thanks for the recipe!
This sounds delicious but not sure how kidney friendly it would be. I have kidney disease. Do you have another version that would be healthier.
In what way could it be kidney-friendly?
Velveeta is high in phosphorus & sodium. Kidney dialysis patients are told only to eat “Natural” cheese not processed cheese. Patients are told to eat only 1-2 slices of cheese per week. High phosphorus is not good for kidneys and dialysis patients have medication to help “bind” the phosporus to carry it out of the system.
Thank you for letting me know. I would have to think through how to modify the recipe.
You have great taste buds.
I love Houston’s. I’ve seen a few posts for them. Thanks so much. Any luck with the French Dip sandwich?