Cheddar-Ale Soup

beer-cheese-soup Yunhee Kim


  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1 cup diced carrot
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups 1% milk
  • 12 ounces pale ale (like Bass)
  • 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded
  • Toasted whole-wheat bread
  • Garnish: additional shredded 50% reduced-fat sharp Cheddar cheese


Heat 1 tablespoon olive oil in a large pot over medium-high.

Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.

Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.

Sprinkle in 1/3 cup all-purpose flour; stir.

Add 2 cups low-sodium chicken broth; stir.

Add 2 cups 1% milk and 12 ounces pale ale (like Bass).

Cook 5–7 minutes or until foam disappears and soup thickens.

Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.

Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.

    Put that leftover St. Patty's Day brew to use.
  • Yield: 6 servings (1 cup)

Nutritional Information

Calories per serving: 277
Fat per serving: 9g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Cholesterol per serving: 24mg
Protein per serving: 19g
Carbohydrate per serving: 26g
Sugars per serving: 7g
Fiber per serving: 2g
Iron per serving: 1g
Sodium per serving: 402mg
Calcium per serving: 403mg

Good to Know

You'll never guess that this creamy, calcium-packed soup is healthy. Made with low-sodium chicken broth, 50% reduced-fat Cheddar cheese, and low-fat milk, this recipe lets you enjoy every savory spoonful guilt-free. The carrots add a dose of beta-carotene, which may decrease your risk for certain types of cancer. For a little boost of fiber, serve with whole-wheat toast.