Good God, this cheddar ale soup is amazing. Don’t skimp on the final seasoning with fresh black pepper, perferably very coarsely ground. If this cheese soup itself is great, with the garnishes, it’s out of this cheesilicious world.
Cheddar Ale Soup with Cheesy Croutons
Course: Soups6
servingsIngredients
- For the croutons:
1 Tbs butter
1 Tbs olive oil
1 Tbs Dijon
Salt and pepper
5 cups day-old, country-style bread, torn or sliced into 1-inch cubes
½ cup finely shredded Gruyère
- For the soup:
1¼ lbs. sharp cheddar cheese
1 large yellow onion, peeled and cut into eighths
2 carrots, peeled and cut into 2-inch-long segments
2 celery stalks, cut into 2-inch-long segments
3 garlic cloves
4 thick-cut bacon slices, sliced into 1½-inch pieces
1 cup pale ale
2 Tbs butter
1/3 cup all-purpose flour
1 Tbs. Worcestershire sauce
2 cups milk
2 cups chicken broth
Directions
- Make the croutons.
- Preheat oven to 350°F. Melt butter. Pour into a large mixing bowl. Add oil and Dijon. Whisk well. (The mixture may not truly combine, but that’s OK.) Season with salt and pepper. Tilt and swirl the bowl so as to coat it with the mixture, about 3/4 of the way up the side of the bowl. Add bread. Use a flexible spatula to toss to coat, diligently scraping the sides and especially the bottom of the bowl. Pour the bread onto a rimmed baking sheet. Scatter cheese over bread. Bake until cheese is melted and crisp and croutons are golden brown and crunchy, 10–15 minutes, flipping once halfway through.
- Make the soup.
- Use a food processor to shred the cheese; set aside. Switch to the steel blade, and chop the onions, carrots, and celery; set aside. Process the garlic until minced; set aside.
- In a large soup pot over medium-high heat (setting 6 out of 9), cook the bacon until crisp, about 8 minutes. Off heat. Transfer to a paper towel-lined plate to drain.
- Measure out 1 cup of the ale. Make sure you have a cup of liquid, not counting any foam. This will take a few minutes, as you need to allow the foam to subside before you can guage how much liquid you have. (Drink any leftover ale.)
- Pour the rendered fat into a heat-proof container, and empty any “sediment” into the container along with it – but do not scrape the fond away from the bottom of the pot. Measure 2 Tablespoons of the fat back into the pot. Add the butter to the pot, and melt it over a medium flame (setting 4). Add the onion, carrots and celery. Lower the heat to med-low (setting 2), cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes. Add the garlic, raise the heat to medium (setting 4), and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. Add the ale and cook, stirring constantly, for 2 to 3 minutes. Add the Worcestershire, milk, and broth, increase the heat to medium-high (setting 6) and bring to a simmer. Reduce the heat to low (setting 1) and simmer for 10 to 12 minutes, stirring occasionally with a stiff spatula, to ensure that nothing is sticking to the bottom of the pot. Off heat. Puree the soup with an immersion blender.
- Over lowest heat, add the cheese by the handful, stirring constantly; do not allow the soup to boil. Season with (a few pinches of) salt and (a generous amount of) pepper. Ladle the soup into warmed bowls. Garnish with croutons and bacon. Serve immediately.
Social Learning
I usually prefer a chunkier soup to one that’s been pureed. However, a stick blender will leave you able to control the final result, so that it has a bit of texture: dreamy, thick, rich … almost smooth, but not quite.
The kind of bread you use for the croutons makes a difference. I like a country-style, farmhouse loaf: something white, but substantial. It will make a substantial crouton that has both crunch and chew. If you use something like Italian bread, you’ll get a light, airy crouton that is all crunch. That’s nice, too … but I like the chewiness to the former type, because it can really take on the soup without getting completely soggy.
If you’re going to reheat this soup, I suggest that you do it the old-fashioned way: over the stovetop. Use low heat, stir pretty much constantly, and do not let the soup start to a boil. Heat it just until it’s pleasantly warm, but not hot. The microwave will work at 50% power, if you stir every 15 seconds. (If you get a cheese soup too hot, you can ruin its texture.)
The Beer
You very clearly taste the pale ale in the finished soup, so you want to use something good. I used “Old Speckled Hen,” an English import, because that’s what was called for in the Williams-Sonoma recipe after which this one is modeled. I found it at Binny’s – a revered institution with which every Chicagoan like me is familiar. Old Speckled Hen is a very malty, full bodied, and warming ale with toffee/caramel notes, balanced by what I heard described as “estery or banana/pear” tones … and as outlandishly esoteric as that sounds, I agree (although I had to look up “estery” before I made up my mind). The hops add an herbal note and very slight orange citrus. So, if you can’t find Old Speckled Hen, take this description to someone who knows beer and see what they can offer you.
When it comes to the croutons, Dijon isn’t the only mustard. I once made these croutons with a fancy Minorcan Datil Pepper Mustard, and they were fantastic!
The Cheese
As you can imagine, a great cheddar is going to make the difference between a good soup and a specacular one. However, 1¼ lbs. of a great cheddar is going to set you back financially. So, I opted for a mix. I got equal amounts of progressively less expensive cheeses: a Widmer 10-Year-Old Cheddar, Westminster Rustic Red, and a Wisconsin Sharp. Turned out magnificently.
When it comes time to add the cheese, you’re going to think there’s way too much of it. But nope, it’s the perfect amount. You’ll think, “This soup is just going to taste like like liquid cheese.” But you’ll be dead wrong. It’s nuanced and deeply flavorful. It has a pleasant, tart bite that comes partly from the sharpness of the cheddar, but also from the ale. The bacon garnish – which pairs with the soup in a to-die-for way, adds a smokiness that is to the cheese what a really good hair day is to a supermodel.
The Backstory
I’m not an ale kind of guy, and my first sip of Old Speckled Hen left me thinking, “Once again, this confirms that I’m not an ale kind of guy.” But there was more to the ale than that, which quite surprised me. It really does have a depth of flavor. It’s actually interesting. I enjoyed the extra that was leftover, and also had a little with the soup. And then I took a nice, long, winter’s nap.
Cheddar Ale Soup with Cheesy Croutons
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. References: Bon Appétit, Williams Sonoma. Make It Like a Man! has been ranked by Feedspot as #14 in the Top 30 Men’s Cooking Blogs!
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The freezing cold and whipping winds that arrived last night makes me think this is the perfect recipe for you to have posted today.
Thanks, Karen! It will warm you up!
Hum c’est bon le cheddar, je me régale avec cette soupe
Bonne soirée
Thank you, Delphine!
This soup looks delicious!! Thank you for sharing.
You’re welcome, Lori!
Es tiempo de sopas y ésta sin duda es muy apetecible. Me gusta cocinar con cerveza pero nunca le puse a un sopa, lo que encuentro muy original. Los picatostes tienen que estar tan buenos que no creo que llegaran a mi sopa.
Un saludo.
Isabel
DE DULZANGAS, COMIDITAS Y OTRAS ZARANDAJAS recently posted…Sopa de puerro, patata y manzana
Haha! Yes, it’s kind of true. Since I make the croutons first, I do have to resist snacking on too many of them before I finish the soup! They are really good. With regard to the beer, sometimes I think that cooking with beer is merely a novelty, but in this case, it contributes something really special to the soup.
Oh my goodness. This sounds delicious!
I am not sure we are going to have any more cold nights, so I am at least bookmarking this recipe because I will definitely be making it. Thank you!
anne recently posted…Cooking vs. Eating
You’re sure there will no more cold days! How nice! Where I live, we still have plenty of them, I’m sure.
You’ve written a lot of knockout lines over the years. This is up there with the best of them: “The bacon garnish – which pairs with the soup in a to-die-for way, adds a smokiness that is to the cheese what a really good hair day is to a supermodel.“
Haha! Thanks!
I cleaned up yesterday’s snow this morning, more is coming in for tonight and all day tomorrow with a cleanup on Wednesday. I’m thinking this would taste mighty good during this messy cold spell. The croutons sounds amazing all by themselves.
The are good croutons, and this would make a really nice way to warm up!
I’m always up for soup! It certainly has a lot of interesting flavors with the beer, the bacon, and the cheddar cheese! Sounds rich and delicious!
Judee recently posted…Egyptian Foul Medames/Moudammas
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A beer soup with Cheddar and bacon…talking about the perfect soup!
angiesrecipes recently posted…Maritozzi Buns with Marmalade and Pistachios
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Old Speckled Hen! That was an old favorite, but I haven’t had one in several years. I love the maltiness in it. Switching gears, this soup sounds like a new favorite! When you say this soup might taste like liquid cheese, I got excited. I mean queso is one of my all-time favorite snack foods, so more cheese = more better. A bowl of this soup would be fantastic on a cold day!
David @ Spiced recently posted…Snickerdoodle Donut Holes with Dulce de Leche Dipping Sauce
Ah, Old Speckled Hen was new to me! And yes, more cheese = more better!
Un post splendido, così come la zuppa. Hai descritto meravigliosamente tutti gli ingredienti e il procedimento, complimenti! Il risultato è una zuppa dal sapore deciso, ma confortante.
Thank you, Daniela!
This soup is talking to me-Rustic, simple and looks like it really hits the spot.
I am not crazy about beer but when it’s right, it’s right. I find adding beer to bread doughs, stews and hearty soups really delivers.
This soup just needs a simple salad and more bread. Love it!
Velva
Velva recently posted…Scallops with Citrus Ginger Sauce
We’re completely on the same page, Velva! Thanks!
de quoi ce régaler avec cette superbe assiette de soupe! miam!
a bientôt !
josette recently posted…rôti de porc en papillote et ses légumes
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Bring on Winter here so I can try this soup. I quite like a Pale Ale to drink, but don’t think I have ever had it in a soup. Looks amazing Jeff, It has all the essential ingredients for something quite wonderful.
Pauline recently posted…Cheesy Broccoli Fritters, Baked not Fried
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Wow this looks good. And such wonderful ingredients! I love the cheeses you used.
Mimi Rippee recently posted…Lentil and Duck Confit Salad
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Bonjour .
Une très bonne soupe j’aime bien les croutons aux fromage très appétissant .
Bonne soirée .
Thank you, Jacques!
This looks like the perfect comforting soup! It’s been so cold where I live and I’d love a big bowl of this soup!
Wish I could send you one, Caitlin!
As my Cocoa & Lavender apron says, “I have a friend in Cheeses.” And I think your soup and I could be very close friends.
I think you could, too! I love that apron!
Fantastic for this weather.
The Spaghetti omelette is really good and easy.
I believe it, Olga!
Calda e corroborante, ottima zuppa!
Thank you!
Cheesy croutons and creamy cheesy soup???? Sounds like just the thing for the rainy winter day we’re expecting tomorrow!
So glad you’re expecing rain! I heard we’re going get snow!
Wow, that’s cheese soup indeed – love that you’ve been generous with it! I don’t think I’ve ever had soup with beer, but it sounds like a lovely pairing. And those cheesy croutons? Perfect snacking material, even without any soup! 🙂
Thank you, Ben!
I was just commenting on David’s blog (Spiced) that I’m tired of scraping the ice off my car every single morning and I so need comfort foods in the evening to look forward to. This is another one! Thank you Jeff. Haven’t had cheddar soup in a while. With ale in it? Yes please. Can’t wait to get home and try!
Neil recently posted…Healthy Creamy Prawn Pasta
Thanks, Neil. Yes, it’s easy to get tired of the ice scraping!
It might seem crazy but there’s a Nicaraguan cheese soup I’ve tried that sounds a bit similar to this, but for the addition of bacon and beer. Both of which I definitely can get behind!
Frank | Memorie di Angelina recently posted…Polenta concia
Interesting!
Look at this gorgeous, warming recipe. To be honest, I was hoping to be in salads by now and not craving warm, thick, creamy soups! I’ve got a block of old Amsterdam in my suitcase that I’m bringing back from Spain that will be perfect for this bowl of comfort. It’s not cheddar but it will bring all the same cheddar-y goodness to the soup. We have been travelling through Europe for over a month so it’s been difficult to keep up the comments. Hope you’ll forgive me.
Well, I’ll look forward to hearing about your travels!
Favolosa ma solo leggerla sono già stanca 😀 (79 years si sentono) però la farò promesso. Spiegata super bene. Buona giornata.
Yeah, it’s a bit of work. But you could easily split it – make the croutons days in advance, for instance. Or you could also cut back the work by purchasing the croutons or by buying pre-shredded cheese, for instance.
Way back-like in college i used to make cheese soup from a can. Then I grew up and stopped making it and now I realize I just needed your recipe. My mouth is watering!
Abbe@This is How I Cook recently posted…Sinful Chocolate Covered Orange Peel Recipe
Oh, I really loved this soup. It’s worth making.
Wow! This sounds amazing — amazingly decadent! It’s pouring rain where I am right now, and a bowl of this deliciousness would be so comforting and would totally hit the spot. Perhaps I’ll be heading to the market . . . 🙂 ~Valentina
You’ll be glad you did!
sounds fabulous. maybe a bit too hearty for our current hot and humid weather 🙂 but when winter comes …