Harvest Beer and Cheddar Soup
Warm up on chilly days with this rich and comforting Harvest Beer and Cheddar Soup, a perfect blend of fall-inspired flavors. Made with a base of creamy milk and sharp cheddar cheese, this hearty soup is elevated with the malty depth of amber ale or lager, a touch of whole-grain mustard, and a hint of smoky paprika. The aromatic trio of onions, carrots, and celery gives it a wholesome foundation, while a dash of Worcestershire sauce ties it all together with a savory kick. Ready in under an hour, this velvety soup can be puréed for a silky-smooth texture or left chunky for a rustic feel. Serve it with crusty bread for dipping and garnish with fresh chives for an irresistible, pub-inspired meal that’s perfect for cozy nights.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 12 ounces beer (amber ale or lager)
- 2 cups chicken or vegetable stock
- 1 cup milk
- 0.5 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon whole-grain mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread (for serving)
- 2 tablespoons chopped chives (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir to combine, cooking for 2-3 minutes to remove the raw flour taste.
Slowly pour in the beer, whisking continuously to prevent lumps from forming. Simmer for 3 minutes, allowing the beer to reduce slightly.
Add the chicken or vegetable stock, milk, and heavy cream. Stir well and bring the mixture to a gentle simmer. Cook for 10-12 minutes, stirring occasionally.
Reduce the heat to low and gradually add the shredded cheddar cheese, one handful at a time, stirring until melted and smooth.
Stir in the whole-grain mustard, Worcestershire sauce, paprika, salt, and black pepper. Taste and adjust seasonings as needed.
Using an immersion blender (optional), blend the soup until smooth and creamy. If a chunkier texture is preferred, skip this step.
Ladle the soup into bowls and garnish with chopped chives. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
3287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 8178 mg | 356% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 30.8 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2233 mg | 172% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2049 mg | 44% | |
*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.
