Cheddar and Beer Soup

Perfect for a cold winter day!

Photo by Will P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    tablespoons unsalted butter

  • 1/2

    yellow onion, finely chopped

  • 1

    stalk celery, finely chopped

  • 2

    small carrots, finely chopped

  • 1

    clove garlic, minced

  • 1/2

    cup all-purpose flour

  • 2

    cups chicken broth

  • 2

    cups whole milk

  • 12

    ounces beer (not dark)

  • 3

    cups grated sharp cheddar, plus more for garnishing

  • 1 1/2

    teaspoons kosher salt

  • 1/4

    teaspoon black pepper

  • 1

    tablespoon sugar

  • 1

    teaspoon hot sauce (optional)

  • 1

    baguette

  • 2

    tablespoons olive oil

Directions

Heat oven to 350°F. Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes. Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated cheddar and the baguette slices.

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