Becky Luigart-Stayner; Melanie J. Clarke
12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Good recipe with some changes

November 03, 2015
I made a few changes, but it turned out well. I used a good light colored ale, I also made a roux as the base of the soup, upped the cheese to 2 cups, plus about 1/4 cup of Parmesan to add a little extra saltiness. I guess that probably adds extra calories, but it tastes good! Oh, and I put some white pepper in there. I would recommend adding some bacon or ham cubes as well.

Angelyn1976's Review

September 20, 2012

akp222's Review

January 25, 2012
Really enjoyed this recipe, especially with a couple of amendments: fry up 4-5 strips of bacon, then sautée onions and garlic. Substitute half the onion amount with shallots, and consider using a seasonal wheat ale, like Alaskan Winter brew. Also a dollop of sour cream adds an extra punch to the flavor. Happy eating!

HooperTurner's Review

October 22, 2011

promogal's Review

January 04, 2011
This soup is great. We have it once a month. Yes it's a little plain but you can spice it up if it's not to your liking.

HollyRae's Review

January 10, 2010
I really enjoyed this recipe. I made the soup exactly as instructed, just omitted the croutons and chives. I used Yuengling beer, which I think gave it wonderful flavor.

bekahr20's Review

March 05, 2009
This soup did not have flavor and after putting so much time in to it I was disappointed. I added more cheese than the recipe called for but it did not make a difference. I would not recommend this recipe nor would I make it again.

bjames's Review

January 21, 2009
This is one of my favorite soups! I was surprised reading the bad reviews. I did read one that used Bass Ale and that would be an issue. I have been using light German beer - like St. Paulie Girl. So, something light, but decent quality. If you're making it with Bud Light - it's not going to taste good! Also, use the extra-sharp cheddar. That makes all the difference as well!!