Cheddar Beer Soup
Cheddar Beer Soup
Try this quick and easy cheddar beer soup recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 12 minutes
  • Yield 4 servings
Ingredients
  • 3 tablespoons (45 mL) Unsalted Butter
  • 1½ cups (375 mL) finely diced Onion
  • 1 cup (250 mL) finely diced Red Bell Pepper
  • 1 clove Garlic, minced
  • 1 teaspoon (5 mL) Dry Mustard Powder
  • ⅓ cup (80 mL) All-Purpose Flour
  • 2 cups (500 mL) 2% Milk
  • 2 cups (500 mL) Chicken stock
  • 1 12-oz bottle Beer, Ale or Dark Beer
  • 340 grams (375 g) shredded Old Cheddar Cheese, plus extra for garnish
  • Pinch Cayenne Pepper (optional)
  • Salt and Pepper
Method
  1. In a large, heavy-bottomed pot over medium heat, melt butter and add onions and pepper
  2. Sauté vegetables until tender, about 6 minutes
  3. Stir in garlic and mustard powder and cook 1 minute more
  4. Sift in flour and stir with a wooden spoon for about 3 minutes, coating vegetables evenly
  5. Switch to a whisk and gradually pour in milk while whisking
  6. Add chicken stock and beer and bring up to a simmer, stirring often
  7. Once simmering, stir in cheddar cheese and reduce heat to medium-low, stirring until melted
  8. Add cayenne, if using and season to taste
  9. Ladle into bowls and garnish with cheese
  10. Soup can be prepared ahead and chilled, but take care to re-heat over low heat, stirring often

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