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!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

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.

Step 3

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable broth, a little at a time, while stirring constantly to avoid lumps.

Step 6

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.

Step 7

Reduce the heat to low, then stir in the heavy cream. Be careful not to let the soup boil after adding the cream.

Step 8

Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until melted and smooth.

Step 9

Mix in the Dijon mustard and Worcestershire sauce. Season with salt and black pepper to taste.

Step 10

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.

Step 11

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

Serving size	1115.7 grams (1115.7g)

Amount per serving	% Daily Value*
Calories	2445

Total Fat 201.70g	259%
Saturated Fat 124.10g	621%
Polyunsaturated Fat 0.00g
Cholesterol 604mg	201%
Sodium 2385mg	104%
Total Carbohydrate 65.00g	24%
Dietary Fiber 5.50g	20%
Total Sugars 8.60g
Protein 63.70g	127%

Vitamin D 48IU	240%
Calcium 1714mg	132%
Iron 4mg	21%
Potassium 789mg	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.

Source of Calories

Fat: 77.9%

Protein: 10.9%

Carbs: 11.2%