From isabeleats.com

Beer Cheese Soup

6 servings · 15 min prep · 35 min cook

Ingredients

Ingredients

• 1 1/2 tablespoons olive oil
• 1/2 large onion, minced
• 3 stalks celery, minced
• 2 medium carrots, minced
• 3 jalapeño peppers, diced
• 1 teaspoon minced garlic
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 12-ounce bottle wheat beer
• 2 cups vegetable broth
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 1 cup whole milk
• 8 ounces shredded mild cheddar cheese
• 4 ounces shredded smoked cheddar cheese
• salt and black pepper, to taste

Steps

1. Heat 1 ½ tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add ½ large onion, 3 stalks celery, 2 medium carrots, 3 jalapeño peppers, 1 teaspoon garlic, 1 teaspoon dry mustard, 1 teaspoon paprika, ½ teaspoon smoked paprika and 1 teaspoon kosher salt. Saute for 10 minutes until the vegetables have softened.

   10 min

2. Add 1 12-ounce bottle beer and 2 cups broth and heat to a low simmer.
3. Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Whisk in 4 tablespoons flour and cook for 6 minutes, whisking the mixture often.

   6 min

4. Add the mixture to the simmering soup, and let cook for 5 more minutes. The soup will begin to thicken.

   5 min

5. Whisk in 1 cup milk and simmer again for 10 minutes. Remove from heat and let the soup cool down for 5 minutes.

   10 min

6. Add 8 ounces cheddar and 4 ounces smoked cheddar cheeses and stir together, until the cheese is completely melted. Season with 1 teaspoon salt and black pepper to taste and serve.

Nutrition

Per serving

kcal

441

protein

18 g

carbs

25 g

fat

30 g

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