Cayenne provides a bit of heat in this creamy beer-cheese soup.
Using a mild beer adds the perfect amount of flavor without overpowering the dish.
The sharp Cheddar cheese adds a rich, savory flavor.
Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Serve with your preferred toppings and a piece of crusty bread to sop up the leftovers.
Add flour; cook, stirring often, until the vegetables are coated, about 1 minute.
Add broth, half-and-half and mustard, stirring until combined.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Bring the mixture to a boil over high heat.
Reduce heat to low; simmer, stirring occasionally, until thickened, 4 to 5 minutes.
Whisk in cheese, pepper, salt and cayenne until melted and combined, about 1 minute.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Working in batches, pour the mixture into a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Process until pureed to desired consistency, 1 to 2 minutes.
(Use caution when blending hot liquids.)
Ladle the soup into 6 bowls.
Top with bacon, scallions and/or chives, if desired.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Reheat gently over medium-low heat, or microwave at 30% power, stirring occasionally, about 5 minutes.
(If the mixture separates, repeat the reheating process.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
