Beer-Cheddar Soup

Becky Luigart-Stayner; Melanie J. Clarke

Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

Yield: 12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 28%
  • Fat: 5.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 8.1g
  • Carbohydrate: 22.9g
  • Fiber: 1.6g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 371mg
  • Calcium: 165mg

Ingredients

  • 10 ounce sourdough bread, cut into 1-inch cubes
  • Cooking spray
  • 2 cups chopped onion (about 2 medium)
  • 2 garlic cloves, minced
  • 1 (12-ounce) bottle beer
  • 4 cups fat-free, less-sodium chicken broth, divided
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 2 cups 2% reduced-fat milk, divided
  • 1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh chives

Preparation

  1. Preheat oven to 450°.
  2. Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.
  3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
  4. Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
  5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beer-Cheddar Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy