Cheddar and Beer Soup

0511soup-1
Photo by Frances Janisch
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 788.89 calories
    • Calories 58 calories from fat
    • Fat 51.38 g
    • Sat Fat 28.51 g
    • Cholesterol 131.29 mg
    • Sodium 1391.7 mg
    • Protein 31.27 mg
    • Carbohydrate 43.9 g
    • Fiber 2.85 g
    • Iron 2.52 mg
    • Calcium 800.53 mg

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.

Ingredients

  1. Check 4 tablespoons unsalted butter
  2. Check 1/2 yellow onion, finely chopped
  3. Check 1 stalk celery, finely chopped
  4. Check 2 small carrots, finely chopped
  5. Check 1 clove garlic, minced
  6. Check 1/2 cup all-purpose flour
  7. Check 2 cups chicken broth
  8. Check 2 cups whole milk
  9. Check 12 ounces beer (not dark)
  10. Check 3 cups grated sharp Cheddar, plus more for garnishing
  11. Check 1 1/2 teaspoons kosher salt
  12. Check 1/4 teaspoon black pepper
  13. Check 1 tablespoon sugar
  14. Check 1 teaspoon hot sauce (optional)
  15. Check 1 baguette
  16. Check 2 tablespoons olive oil

Directions

  1. Heat oven to 350° F.
  2. 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.
  3. 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.