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Cheddar and Beer Soup

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Perfect for a cold winter day!

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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

Details

Servings 4

Preparation

Step 1

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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