Beer Cheddar Soup

Beer Cheddar Soup


1 tablespoon olive oil

1/2 yellow onion, diced

1 garlic clove, minced

1 cup diced carrot

2 celery stalks, diced

1/3 cup all-purpose flour

2 cups low-sodium chicken broth

2 cups 1% milk

12 ounces Miller 64

8 ounces 50% reduced-fat sharp Cheddar cheese, shredded

Toasted whole-wheat bread

Garnish: additional shredded 50% reduced-fat sharp Cheddar cheese


1. Heat 1 tablespoon olive oil in a large pot over medium-high.

2. Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.

3. Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.

4. Sprinkle in 1/3 cup all-purpose flour; stir.

5. Add 2 cups low-sodium chicken broth; stir.

6. Add 2 cups 1% milk and 12 ounces pale ale (like Bass).

7. Cook 5–7 minutes or until foam disappears and soup thickens.

8. Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.

9. Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.

Nutrition Facts

Per Serving: 277 calories; fat 9g; saturated fat 5g; mono fat 2g; poly fat 1g; cholesterol 24mg; protein 19g; carbohydrates 26g; sugars 7g; fiber 2g; iron 1g; sodium 402mg; calcium 403mg.