Beer Cheddar Soup


A few weeks ago I had some friends over.  It was a regular potluck-style dinner except we each chose 2 secret ingredients from envelopes that we had to combine into our dish.  Mine were beer and goat cheese.  After a lot of thought, I came up with this beer and cheddar soup served with warm, spelt goat cheese and chive scones.  What a treat!

I made this velvety soup the night before and it tasted even better the next day.  I started off by roasting 1 medium onion and 2 very large carrots in a Tbsp of olive oil in a 400º oven for 30 minutes, tossing the vegetables around 15 minutes in.  These added some texture, flavour, and nutrients to the soup.  It also gave the soup a nice orange, cheese-looking colour.

From there, I began on the soup base.  Like many soups, a basic roux is required as a thickening agent.  I didn’t want this to be a very heavy soup with all the cheese I was going to add.  Plus, the cheese would also thicken it so I melted 1/4 C butter in a large pot and then stirred in 1/4 C flour to make the roux.

From there I stirred in a can of beer (approx. 2 C) and a carton of chicken stock (approx. 4 C).  When choosing a beer, choose a lager.  Any light beer will be best otherwise it will overpower the soup.  I am a fan of Guiness so I chose their “blonde” or light version.  I turned up the heat to bring this to a boil, stirring constantly.

Once the boil began I lowered the heat to a simmer and added my roasted vegetables.  The soup then simmered for 10 minutes uncovered.

If you have a good blender, blend the soup in parts.  If not, a hand blender works just as well and it will leave you with a smooth soup.

It isn’t done yet though!  The seasoning is where the magic happens.  Into the blended soup I added the following:

1.5 Tbsps Worcestershire sauce

4 minced garlic cloves

1 C milk

Finally comes the cheddar.  I found this wonderful cheese from Wales and it went perfect with my the Guiness in the soup.  If you change up your cheddar it will change the taste of the soup so play around and pick one you like.  Whatever your choice, add 3 grated cups of cheese and stir until the cheese has melted into the soup.

You may have noticed that I didn’t add salt.  I find cheese is salty enough but at this stage you may want to add some if you prefer a bit more.  This is such a comfort food and just in time for the changing weather.

Beer Cheddar Soup

author: Eve@DivineDiuum


2 large carrots

1 medium onion

1 Tbsp olive oil

1/4 C butter

1/4 C flour

4 C chicken stock

2 C light beer

1 C milk

1.5 Tbsps Worcestershire sauce

4 cloves garlic (minced)

3 C grated cheddar cheese


  1. Roast the carrots and onion in olive oil at 400º for 30 minutes.
  2. Half way through, toss the vegetables.
  3. In a large pot, melt butter and stir in flour to make a paste.
  4. Add the chicken stock and beer.
  5. Bring to a boil.
  6. Add roasted vegetable to the pot.
  7. Reduce heat and simmer for 10 minutes.
  8. Use a blender to blend soup to a smooth consistency.
  9. Add Worchestershire sauce, garlic, and milk.
  10. Stir until combined.
  11. Add cheese and stir until melted.
  12. Allow soup to simmer for another 10 minutes.
  13. Best made a day ahead.

Calories 270.5

Protein   13.7 g

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