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I personally use and love these products in my kitchen. I only recommend what I trust!
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There's something incredibly comforting about a warm bowl of soup, especially when it's packed with flavor and texture. Growing up, my grandma used to make this amazing potato soup (not quite this but close in how yummy it makes me feel) after we spent the day playing out in the snow, and that memory is what sparked this recipe. This Cheddar Ale Soup isn't just any soup; it’s an experience. The rich, cheesy base, the slight bitterness of the ale, and the salty crunch of the pretzel croutons create a symphony of flavors that will leave you craving more. This soup is surprisingly easy to make, requires minimal ingredients, and can be on your table in under an hour. It's a great option for a weeknight dinner or a weekend gathering with friends. I remember one time trying to make this for a potluck and completely forgetting the cheddar. It was… not good, trust me, don't forget the cheddar!
The key to a great Cheddar Ale Soup is using high-quality ingredients. A sharp, flavorful cheddar cheese is essential for that cheesy punch, and a good ale adds depth and complexity to the broth. For the ale, I like to use a medium-bodied pale ale or amber ale. You want something with a bit of hoppiness but not too overpowering. As for the pretzel croutons, they're incredibly easy to make and add the perfect amount of salty crunch to balance the richness of the soup. Store-bought or homemade pretzels work great, just make sure they're nice and crispy! Honestly, the pretzel croutons might be my fav part of this whole thing. I usually sneak a few before they even make it into the soup – dont tell anyone.
Required Equipments
- Large Pot or Dutch Oven
- Whisk
- Baking Sheet
- Mixing Bowl
- Measuring Cups and Spoons
Cheddar Ale Soup with Pretzel Croutons: Frequently Asked Questions
Cheddar Ale Soup with Pretzel Croutons
Indulge in a bowl of creamy Cheddar Ale Soup, a comforting blend of sharp cheddar, hoppy ale, and savory broth, topped with crunchy pretzel croutons. This soup is perfect for a chilly evening or a cozy get-together.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Melt the Butter: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Ensure the butter is fully melted but not browned.
- Sauté Aromatics: Add 1 diced yellow onion and 2 minced cloves of garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 5-7 minutes. Stir occasionally to prevent burning. The aroma should fill your kitchen, yum!
- Incorporate Flour: Sprinkle 1/4 cup of all-purpose flour over the onion and garlic mixture. Stir continuously for 1-2 minutes to create a roux. This will help thicken the soup.
- Add Broth: Slowly pour in 4 cups of chicken broth, whisking constantly to prevent lumps from forming. Ensure the flour is fully incorporated into the broth. Adding the broth gradually is super important, trust me on this one!
- Introduce the Ale: Pour in 1 cup of your favorite ale (such as pale ale or amber ale). Stir well to combine. Let the mixture simmer for 10-15 minutes to allow the flavors to meld. The alcohol will cook off, leaving behind a wonderful flavor profile.
- Incorporate Cheese: Reduce the heat to low. Gradually add 4 cups (about 16 ounces) of shredded sharp cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth. Be patient and stir continuously to prevent the cheese from clumping. If the soup seems too thick, add a little more broth. I messed this up once and the cheese clumped. It wasnt pretty.
- Season: Season the soup with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of cayenne pepper (if desired, for a little heat). Adjust the seasonings to your liking. Remember to taste as you go!
- Make Pretzel Croutons: While the soup simmers, preheat your oven to 350°F (175°C). Cut 4 cups of mini pretzels into bite-sized pieces. Toss the pretzel pieces with 2 tablespoons of melted butter and a sprinkle of salt. Spread the pretzels in a single layer on a baking sheet.
- Bake Croutons: Bake the pretzel croutons for 5-7 minutes, or until they are golden brown and crispy. Keep a close eye on them to prevent burning.
- Serve: Ladle the Cheddar Ale Soup into bowls. Top with the pretzel croutons and garnish with chopped fresh chives or parsley, if desired.
- Enjoy: Serve immediately and enjoy the comforting flavors of this delightful soup! It’s perfect for a cozy night in.
📝 Notes
- For a smoother soup, use an immersion blender to blend the soup before adding the cheese.
- If you don't have ale, you can substitute with chicken broth, but the flavor will be different.
🍎 Nutrition
Calories: 450 kcal
Protein: 25 g
Fat: 30 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 500 mg
