This hearty Cheddar Soup is the ultimate comfort food, blending sharp Vermont and New York cheddars with a savory base of beef broth and light beer. The soup starts with a classic roux of butter, flour, and aromatic vegetables like celery, leeks, and carrots, creating a velvety texture that coats every spoonful. The addition of beer adds a subtle depth and maltiness that cuts through the richness of the cheese. Finished with a hint of cayenne pepper for warmth and fresh chives for color, this dish is perfect for chilly evenings or as a satisfying side to roasted meats. It’s simple to make but delivers a restaurant-quality flavor that feels like a warm hug in a bowl.
Cheddar Soup
Description
This hearty Cheddar Soup is the ultimate comfort food, blending sharp Vermont and New York cheddars with a savory base of beef broth and light beer. The soup starts with a classic roux of butter, flour, and aromatic vegetables like celery, leeks, and carrots, creating a velvety texture that coats every spoonful. The addition of beer adds a subtle depth and maltiness that cuts through the richness of the cheese. Finished with a hint of cayenne pepper for warmth and fresh chives for color, this dish is perfect for chilly evenings or as a satisfying side to roasted meats. It&# 226;ÂÂs simple to make but delivers a restaurant-quality flavor that feels like a warm hug in a bowl.Ingredients
Directions
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Melt the butter in a heavy soup pot over medium-low heat.
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Add the diced celery, leeks, and carrots; cook, stirring frequently, for about 3 minutes until softened but not browned.
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Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
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Gradually whisk in the beef broth and light beer, ensuring no lumps form.
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Bring the mixture to a very slow simmer, stirring occasionally, and cook for 15-20 minutes until the vegetables are tender and the soup has thickened.
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Reduce heat to low. Gradually add the shredded Vermont and New York cheddar cheeses, whisking constantly until completely melted and smooth.
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Season with cayenne pepper, fresh ground black pepper, and salt to taste.
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Continue cooking over low heat just until heated through. Do not boil, as this may cause the cheese to separate.
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Ladle into bowls and garnish with snipped fresh chives before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 130.1kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 23.1mg1%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 1.0g4%
- Sugars 1.9g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
