As a Canadian man with a wife from Wisconsin, there is certainly never a shortage of cheese or beer in our house. This delicious soup incorporates both into a dish like nothing you’ve probably ever tasted before. This vegetable broth based soup is hearty, filling, and delicious. With a bit of bite from the horseradish, and great depth of flavour thanks to the sauteed onion, garlic, and roasted red pepper, this sharp cheddar and dark beer soup is a perfect dish to start off any meal and perfect to feed to your hungry football playoff guests.
Serve it with a hearty bread so your guests can clean the inside of their bowls – they’ll be talking about it long after your meal is done.
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
6 tablespoons all-purpose flour
6 cups vegetable stock
1 x 15 ounce jar roasted red peppers, drained & finely chopped
24 ounces dark beer (e.g. Guinness, Leffe Brune etc.)
3 cups sharp cheddar cheese, grated
2 tablespoons prepared horseradish
Salt and pepper, to taste
Chopped parsley, for garnish
In a heavy stockpot over medium-high heat, heat olive oil. Add onions and saute until onions are soft - about 5 minutes - then add garlic.
Cook for 3 minutes more, then stir in flour, and cook for 3 minutes more, stirring often.
Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
Take off heat, slowly stir in grated cheese and horseradish, then puree with a handheld immersion blender.
Season to taste with salt and pepper. Garnish with chopped parsley and serve.
Adapted from Jenny Levison