Cheddar-Ale Soup

Put that leftover St. Patty's Day brew to use.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.

By Frances A. Largeman-Roth, RD
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

Per Serving:
277 calories; fat 9g; saturated fat 5g; mono fat 2g; poly fat 1g; cholesterol 24mg; protein 19g; carbohydrates 26g; sugars 7g; fiber 2g; iron 1g; sodium 402mg; calcium 403mg.
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