- 2
Ingredients
- Basic Beer Cheese:
- 4 oz block of sharp cheddar cheese, shredded
- 1/8 cup chopped onion
- 1 clove garlic, peeled
- 1 tsp Worcestershire sauce
- 1 tbsp hot sauce (I used Sriracha)
- 1/4 cup beer
- Tomato Soup:
- 1 tbsp olive oil
- 1/4 cup chopped onion
- 3 cloves garlic, peeled and minced
- 4 lbs tomatoes, cored and chopped
- 2 tbsp dried basil
- 1 tsp sugar
- 1/4 tsp crushed red pepper
- 1 tsp salt
- 1/4 tsp black pepper
Preparation
Step 1
In a small food processor, add the cheese, 1/8 cup onion, 1 clove garlic, Worcestershire sauce and hot sauce. Pulse until the ingredients are blended. Pour in the beer and continue to pulse until it reaches a spreadable consistency. Set aside.
In a soup pot, heat the olive oil over medium high, and add the onion and garlic. Cook for 2-3 minutes, until the onions soften. Add the tomatoes. Reduce heat and simmer, stirring often, for about 15 minutes.
Once the tomatoes begin to break down, remove the pot from the heat. Use an immersion blender, or transfer in batches to a blender. Puree until smooth.
Stir in the basil, sugar and red pepper. Add the salt and pepper. Return to the heat and simmer 2-3 minutes. Stir in the beer cheese. Serve warm. Makes 4-6 servings.