This super rich and hearty soup is filled with lots of sharp cheddar cheese, milk, and of course, beer!
It's creamy and delicious and so simple to make, perfect for a fall meal.
It's soup season. Although we've had some warm days here in Michigan lately, I've been all about making soups and chili. It's one of my favorite things about fall! It's what I call comfort food season, and this is just the beginning. There's just nothing quite like watching football with a bowl of soup in hand, or coming inside from raking leaves and doing yard work to the smells of said soup on the stove. The aroma is intoxicating.
This Cheddar Beer Soup seriously couldn't be easier to make. Soften some veggies in a pot with butter, add your cheese, milk, and beer, and simmer away. In less than 30 minutes you've got a pot of rich and creamy deliciousness ready to be devoured.
I love topping my soup with a bit of fresh parsley and some croutons. The croutons add a wonderful crunch and another level of flavor. Serve with a side of crusty bread and you've got a hearty and delicious meal on the table in no time.
Cheddar Beer Soup
Author: Sarah Bates | The Chef Next Door
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1/2 stick unsalted butter
1 cup diced white onion
1 cup diced carrots
1 cup diced celery
1 garlic clove, grated
1/3 cup flour
2 cups milk
2 cups vegetable broth
12 ounce bottle of beer (I used a dark German ale)
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
4 cups shredded sharp cheddar cheese
Croutons, for topping, if desired
In a Dutch oven or large soup pot, melt the butter over medium-high heat. Add the onion, carrots, celery, and garlic, stirring often, until the vegetables begin to soften, about 5 minutes. Reduce the heat to low and sprinkle the flour over the vegetables. Cook, stirring occasionally, for 2-3 minutes. Slowly add the milk, broth, and beer and cook over medium heat, stirring occasionally, for 10 minutes. Add the Worcestershire sauce, salt, and pepper. Add the cheese, one cup at a time, stirring constantly, and cook until the cheese is melted, about 5 more minutes.
Using a hand blender, carefully blend the soup until smooth. You can also add the soup to a blender, in batches, and blend until smooth. (If you prefer a chunkier soup you can leave this step out.)
Ladle the soup into bowls and sprinkle with the chopped parsley. Top with croutons, if desired.
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