Cheddar and Beer Soup

Photo by Frances Janisch
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  1. Check 4tablespoons 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 1/2cup all-purpose flour
  7. Check 2cups chicken broth
  8. Check 2cups whole milk
  9. Check 12ounces beer (not dark)
  10. Check 3cups grated sharp Cheddar, plus more for garnishing
  11. Check 1 1/2teaspoons kosher salt
  12. Check 1/4teaspoon black pepper
  13. Check 1tablespoon sugar
  14. Check 1teaspoon hot sauce (optional)
  15. Check 1 baguette
  16. Check 2tablespoons olive oil


  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.