Canada − Cheddar Cheese Soup
This chef-curated Canada − Cheddar Cheese Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 30g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 387 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Canada − Cheddar Cheese Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Canada − Cheddar Cheese Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Canada − Cheddar Cheese Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 3 cups milk
- 1 cup chicken broth
- 6 slices bacon, diced
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1/4 cup chopped scallion
- 3 Tablespoons all−purpose flour
- 2 cups shredded Canadian white cheddar cheese
- 1/2 teaspoon Tabasco sauce, or to taste
- 1/2 teaspoon Worcestershire sauce
- 12 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper, or to taste
- Snipped fresh chives or minced scallions for garnish
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a 2−quart saucepan, heat the milk and the chicken broth over medium−low heatStep 2: Technique & Execution
Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly brownedStep 3: Technique & Execution
Add the red onion, celery, and scallion and cook, stirring, until the onion has softened, about 5 minutesStep 4: Technique & Execution
Add the flour and cook, stirring constantly, for 3 minutesStep 5: Technique & Execution
Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blendedStep 6: Technique & Execution
Return to the heat and cook, whisking constantly, until the mixture comes to a boilChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 387 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 30g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 16g | Wholesome dietary lipids for micronutrient absorption |
Canada − Cheddar Cheese Soup
This chef-curated Canada − Cheddar Cheese Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a 2−quart saucepan, heat the milk and the chicken broth over medium−low heat
Technique & Execution: Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned
Technique & Execution: Add the red onion, celery, and scallion and cook, stirring, until the onion has softened, about 5 minutes
Technique & Execution: Add the flour and cook, stirring constantly, for 3 minutes
Technique & Execution: Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blended
Technique & Execution: Return to the heat and cook, whisking constantly, until the mixture comes to a boil
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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