Ale and Cheddar Soup
Dive into the rich, velvety comfort of Ale and Cheddar Soup—an irresistible blend of bold flavors and hearty textures. This recipe combines creamy sharp cheddar cheese with the warm, malty notes of pale ale or amber ale, creating a symphony of savory goodness. A medley of sautéed onion, carrot, and celery forms the flavorful base, while garlic, Dijon mustard, Worcestershire sauce, and a touch of smoked paprika (optional) add layers of depth. Perfectly finished with a splash of heavy cream and the creaminess of melted cheddar, this cozy soup is ideal for chilly evenings. Serve it with crusty bread or pretzel rolls for an indulgent pairing. Ready in under 45 minutes, it’s a crowd-pleaser for any occasion and a must-try for cheese and beer lovers alike!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 12 ounces pale ale or amber ale
- 1 cup heavy cream
- 2 cups extra-sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons chives, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, a little at a time, while stirring constantly to avoid lumps.
Add the ale to the pot, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Reduce the heat to low, then stir in the heavy cream. Be careful not to let the soup boil after adding the cream.
Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until melted and smooth.
Mix in the Dijon mustard and Worcestershire sauce. Season with salt and black pepper to taste.
Remove the soup from heat and use an immersion blender (optional) to puree some or all of the soup for a smoother texture, depending on your preference.
Ladle the soup into bowls and garnish with a sprinkle of smoked paprika and chopped chives, if desired. Serve warm with crusty bread or pretzel rolls.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.6 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1714 mg | 132% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
