| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 6 servings |
Ingredients
- 8 tablespoons (1 stick) salted butter
- 1 to 1 1/2 large carrots, diced (about 3/4 cup)
- 3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
- Fine sea salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 4 cups chicken stock, low-sodium store-bought or homemade
- One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
- 1 1/2 cups half-and-half
- 12 ounces aged yellow cheddar (aged at least 2 years), grated
- 1/2 tablespoon Worcestershire sauce
- Dash hot sauce
- 1/8 teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Mustard oil or extra-virgin olive oil, for garnish
- Fresh goat cheese, for garnish
- Fresh thyme leaves, for garnish
Instructions
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 661 |
| Total Fat | 50 g |
| Saturated Fat | 26 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 126 mg |
| Sodium | 1009 mg |
| Serving Size | 1 of 6 servings |
| Calories | 661 |
| Total Fat | 50 g |
| Saturated Fat | 26 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 126 mg |
| Sodium | 1009 mg |
Reviews
Delicious! My family and I loved this soup recipe. I served with pretzel crackers.
This soup is fantastic. I added abt 4 oz swiss for some bite. And I had leftover roasted broccoli and onion I rough-chopped and put in. So yummy!
Delicious creamy cheese soup I didn’t even need to use a blender I found the little bits of carrot & red pepper added a little texture ‘ very good flavor next time I’ll add chunks of cod as my mother made a cheese soup in the 60’s & added cod to it ‘ so tasty to have little chunks of fish i it.
Great flavor, did take an hour but deLicious
This is awesome with soft pretzel sticks!!
I used beef stock vs chicken broth
I used Whole milk vs half and half
I also used a stick blender after simmering the beer/whole milk/beef stock.
I used beef stock vs chicken broth
I used Whole milk vs half and half
I also used a stick blender after simmering the beer/whole milk/beef stock.
Very smooth and so many flavors!!
Very good and simple recipe but for me it seemed to be lacking something. I had already added onions and garlic. What could it possibly be?? The answer is chili garlic sauce. I added about a tablespoon and BAM! Thank you for this recipe, I’ll be making it again…
It is amazing! I used a emulsion blender and blended it right in the pot. Much faster and less clean up.
This was absolutely killer. I made a couple tweaks by adding onion and celery to the carrots and pepper. I followed everyones advise and dialed back on the mustard. I also used a stick blender and used a lager. A real crowd pleaser.
Have made this twice and it’s far and away the best beer cheese soup recipe I’ve tried. Made it exactly as written but omitted the garnish. Used KerryGold Reserve cheddar cheese and a light Pilsner beer.
This is the best Beer and Cheese soup recipe I’ve ever had, 100%! Made it with a Gose Ale lightly flavored with sea salt and coriander (Proper Brewing). It worked great for this recipe.