Warm up to this hearty cheddar and beer soup by Anna Olson from Fresh.


  • 3 Tbsp (45 mL) unsalted butter

  • 1 1/2 cups (375 mL) finely diced onion

  • 1 cup (250 mL) finely diced red bell pepper

  • 1 clove garlic, minced

  • 1 tsp (5 mL) dry mustard powder

  • 1/3 cup (80 mL) all-purpose flour

  • 2 cups (500 mL) 2% milk

  • 2 cups (500 mL) chicken stock

  • 1 12-oz bottle beer, ale or dark beer

  • 3/4 lb (375 g) shredded old Cheddar cheese, plus extra for garnish

  • pinch cayenne pepper (optional)

  • salt & pepper


  • 1.

    In a large, heavy-bottomed pot over medium heat, melt butter and add onions and pepper. Sauté vegetables until tender, about 6 minutes. Stir in garlic and mustard powder and cook 1 minute more. Sift in flour and stir with a wooden spoon for about 3 minutes, coating vegetables evenly. Switch to a whisk and gradually pour in milk while whisking. Add chicken stock and beer and bring up to a simmer, stirring often. Once simmering, stir in cheddar cheese and reduce heat to medium-low, stirring until melted. Add cayenne, if using and season to taste. Ladle into bowls and garnish with cheese.

  • 2.

    Soup can be prepared ahead and chilled, but take care to re-heat over low heat, stirring often.

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