Cheddar-Ale Soup

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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.


  • 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


  1.  Heat 1 tablespoon olive oil in a large pot over medium-high.
  2.  Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.
  3. Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.
  4. Sprinkle in 1/3 cup all-purpose flour; stir.
  5. Add 2 cups low-sodium chicken broth; stir.
  6. Add 2 cups 1% milk and 12 ounces pale ale (like Bass).
  7. Cook 5–7 minutes or until foam disappears and soup thickens.
  8. Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.
  9. Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.

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