Beer-Cheddar Soup Recipe

Name: Beer-Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0.
2
Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450u00b0 for 10 minutes or until toasted. Set aside.
3
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 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.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounce sourdough bread, cut into 1-inch cubes, Cooking spray, 2 cups chopped onion (about 2 medium), 2 garlic cloves, minced, and more.

Yes, Beer-Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Cheddar Soup

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