Cheddar and Beer Soup

Cheddar and Beer Soup


323 people made this

About this recipe: This is a deliciously different vegetable soup. Vegetables are simmered in a cheesy-beer soup base. Garnish with popped corn before serving.


Serves: 8 

  • 200g diced carrots
  • 250g diced onion
  • 175g diced celery
  • 2 cloves garlic, finely chopped
  • 1 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 750ml chicken stock
  • 475ml beer
  • 75g butter
  • 40g plain flour
  • 950ml milk or single cream
  • 675g grated mature Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • popped popcorn, for garnish

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. In a large saucepan over medium heat, stir together carrots, onion, celery and garlic. Stir in hot pepper sauce, cayenne pepper, salt and pepper. Pour in chicken stock and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
  2. Meanwhile, heat butter in a large stock pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Keep warm.
  3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce and dry mustard powder. Adjust for hot pepper sauce. Bring to a simmer and cook 10 minutes. Serve topped with popcorn.

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