This is my version of the old classic, beer and cheddar soup. I think it's better to roast your own peppers for the soup because the ones in the jar can sometimes have a bitter aftertaste. I found that the peppers added an extra depth to the soup and their sweetness really complimented the full flavored cheeses that I chose. Overall, it was a cinch to make and the flavors turned out beautifully! - TiggyBee —TiggyBee
Test Kitchen Notes
TiggyBee's spin on the classic beer and cheddar soup is a cinch to throw together, since she cleverly relies on a food processor to do the grunt work. The soup is savory and warming, and the flavors of the ale, three cheeses and roasted red peppers are in perfect balance -- ideal for a quick fall dinner or a Superbowl party. - Kristen
leek (white part only)
cloves of garlic
medium yellow onion
stick unsalted butter
all purpose flour
bottle of 12 oz ale (I used Sierra Nevada)
large roasted, seeded and peeled red bell peppers
grated parmigiano reggiano
grated extra sharp vermont white cheddar
grated aged gruyere
salt to taste
In This Recipe
In a food processor, chop the leek, onion, celery, carrots and garlic into fine pieces.
Melt the butter in a large soup pot, add the vegetables and sauté them over medium heat for about 5 minutes or until they are softened, stirring occasionally.
Reduce the heat and add the flour to the mixture and keep stirring for an additional 3-4 minutes.
Add the milk, broth and beer and whisk occasionally while it simmers. Add the worcestershire, mustard, salt and cayenne pepper.
Put the roasted red peppers in the processor and pulse them through a few times and add them to the pot, then add the cheeses, a cup at a time and stir constantly until all ingredients are nicely blended and cheese is melted. Ladle into bowls and garnish with some roasted pepitas and serve with a good baguette!