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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 3

Sprinkle the flour over the vegetables and stir to combine, cooking for 2-3 minutes to remove the raw flour taste.

Step 4

Slowly pour in the beer, whisking continuously to prevent lumps from forming. Simmer for 3 minutes, allowing the beer to reduce slightly.

Step 5

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.

Step 6

Reduce the heat to low and gradually add the shredded cheddar cheese, one handful at a time, stirring until melted and smooth.

Step 7

Stir in the whole-grain mustard, Worcestershire sauce, paprika, salt, and black pepper. Taste and adjust seasonings as needed.

Step 8

Using an immersion blender (optional), blend the soup until smooth and creamy. If a chunkier texture is preferred, skip this step.

Step 9

Ladle the soup into bowls and garnish with chopped chives. Serve with crusty bread for dipping.

Nutrition Facts

Serving size	2244.8 grams (2244.8g)

Amount per serving	% Daily Value*
Calories	3287

Total Fat 181.80g	233%
Saturated Fat 107.00g	535%
Polyunsaturated Fat 0.20g
Cholesterol 506mg	169%
Sodium 8178mg	356%
Total Carbohydrate 282.20g	103%
Dietary Fiber 15.10g	54%
Total Sugars 30.80g
Protein 111.50g	223%

Vitamin D 155IU	777%
Calcium 2233mg	172%
Iron 16mg	89%
Potassium 2049mg	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.

Source of Calories

Fat: 51.0%

Protein: 13.9%

Carbs: 35.2%