Spicy Cheddar Beer Soup

When it’s cold and blustery outside, a steamy bowl of homemade soup is pure comfort. Our rendition of Cheddar Beer Soup is lusciously creamy and deliciously rich, with just enough heat to spice things up.

What you’ll need:

• ½ cup red onion, finely chopped

• 1 clove garlic, minced

• ½ cup chicken broth

• ½ cup butter

• ½ cup flour

• 2 cups whole milk

• 1 teaspoon Worcestershire Sauce

• 1 cup ale, we used TightHead Brewing Company’s Scarlet > Fire roasty red ale

• 8 oz 3 Year Reserve, shredded

• 8 oz The Rattlesnake, shredded

• Paprika

• Pretzel rolls

Directions:

1. Begin by soft boiling the red onion and garlic in the chicken broth in a small pan.

2. While the onion and garlic are cooking, start the roux. Melt the butter in a large pan over medium to medium-low heat. Once it is completely melted, gradually whisk in the flour to form a paste. Gradually add in the milk, whisking constantly. Bring the mixture to a light boil to thicken.

3. Reduce the mixture to simmer. Stir in Worcestershire Sauce and ale. Add the onion, garlic, and chicken broth mixture from the other pan. Once that is incorporated, add the cheese in handfuls, letting each handful melt before adding the next one.

4. Once all of the ingredients are added, use an immersion blender to puree the soup, ensuring that the garlic, onion, and cheese are totally blended and that the consistency is smooth.

5. Serve with a sprinkling of paprika on top and a pretzel roll on the side.