Include in Print View:

Cheddar Soup

Cheddar Soup recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 130.1
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
  • 4 tablespoon Unsalted butter
  • 1/2 cup Finely diced celery
  • 1/2 cup Finely diced leeks white
Directions
  1. 1
    Melt the butter in a heavy soup pot over medium-low heat.
  2. 2
    Add the diced celery, leeks, and carrots; cook, stirring frequently, for about 3 minutes until softened but not browned.
  3. 3
    Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
  4. 4
    Gradually whisk in the beef broth and light beer, ensuring no lumps form.
  5. 5
    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.
  6. 6
    Reduce heat to low. Gradually add the shredded Vermont and New York cheddar cheeses, whisking constantly until completely melted and smooth.
  7. 7
    Season with cayenne pepper, fresh ground black pepper, and salt to taste.
  8. 8
    Continue cooking over low heat just until heated through. Do not boil, as this may cause the cheese to separate.
  9. 9
    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.

Keywords: cheddar, soup, cheese, comfort food, beer, creamy, carrots, celery, leeks, roux, warm, easy, dinner, side dish, homemade
Read it online: https://www.chefs-mate.com/recipe/cheddar-soup/