- Calories 277
- Fat 9g
- Satfat 5g
- Monofat 2g
- Polyfat 1g
- Cholesterol 24mg
- Protein 19g
- Carbohydrate 26g
- Sugars 7g
- Fiber 2g
- Iron 1g
- Sodium 402mg
- Calcium 403mg
How to Make It
Heat 1 tablespoon olive oil in a large pot over medium-high.
Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.
Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.
Sprinkle in 1/3 cup all-purpose flour; stir.
Add 2 cups low-sodium chicken broth; stir.
Add 2 cups 1% milk and 12 ounces pale ale (like Bass).
Cook 5–7 minutes or until foam disappears and soup thickens.
Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.
Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.