cheese ale soup recipe

Written ByJenny Smyth Posted on
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The Best cheese ale soup recipe

I’ve been making this cheese ale soup recipe for years, and it’s always a hit with my family. The combination of creamy cheese, rich ale, and tender vegetables is a perfect blend of flavors.

It’s a comforting dish that warms the soul, and it’s especially great on a chilly fall or winter day. I love how the ale adds a depth of flavor that complements the cheese perfectly.

My kids love helping me stir in the cheese at the end, and it’s always a fun activity for them. As for me, I appreciate how this recipe is easy to make in large quantities, making it perfect for family gatherings or potlucks.

Plus, it’s relatively healthy compared to other comfort foods, thanks to the use of vegetables and lean protein sources. My husband even asks for seconds, which is always a sign that I’ve done something right in the kitchen!

The best part? This soup freezes beautifully, so we can enjoy it all year round.

Whether you’re looking for a quick weeknight dinner or a special occasion dish, this cheese ale soup recipe is sure to please even the pickiest eaters.

Cheese Ale Soup

4.7 from 672 votes

A comforting and creamy soup made with ale and a blend of cheeses for a rich and flavorful experience. Perfect for a cozy dinner with friends or family.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tbsp flour
2 cups chicken broth
1 cup ale
1 cup shredded cheddar cheese
1 cup shredded Gouda cheese
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion, carrots, and celery.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent.
4This should take about 5-7 minutes.
5Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
6Sprinkle the flour over the vegetable mixture and stir to combine, cooking for 1-2 minutes to remove the raw flour taste.
7Gradually pour in the chicken broth and ale, stirring continuously to incorporate the flour and prevent lumps.
8Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes, allowing the flavors to meld together.
9Stir in the shredded cheddar and Gouda cheeses until they are fully melted and the soup is smooth and creamy.
10Add the heavy cream, salt, black pepper, and smoked paprika.
11Stir well to combine and heat through for an additional 2-3 minutes.
12Taste and adjust the seasoning if necessary.
13Ladle the soup into bowls and serve hot, garnished with additional cheese or a dollop of cream if desired.

🔧Equipment

Large pot
Wooden spoon
Whisk
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 85mg🧂Sodium: 1100mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 18g

📝Notes

Tips: For a spicier soup, add a pinch of cayenne pepper. For a vegetarian version, use vegetable broth instead of chicken broth.

Watch Video Of How Cheese Ale Soup Works

This cheese ale soup recipe is always a good idea for any occasion. It’s a crowd-pleaser and works well for family gatherings.

It’s comforting, hearty, and full of flavor. Plus, it’s easy to make in large batches, so you can feed a crowd or have leftovers for the week.

I love how versatile this recipe is. You can customize it with different types of cheese or add your favorite vegetables.

It’s a classic comfort food that never disappoints.

❓ Frequently Asked Questions About Cheese Ale Soup

Q: What type of ale should I use in this recipe?

I recommend using a medium-bodied ale with a rich flavor profile, such as Guinness or Newcastle Brown Ale.

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