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Close up view of two white bowls of Cheddar Ale Soup topped with croutons and lightly garnished with thyme leaves. On the side there are two salted pretzels on a wooden board,
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5 from 1 vote

Cheddar Ale Soup

This Cheddar Ale Soup is thick, creamy, smooth and full of cheesy-goodness! Made with a light ale and a sharp cheese to prevent bitterness.
Course Main Course, Soup
Cuisine American
Keyword Cheddar ale soup
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 people
Calories 563kcal


  • 8 tablespoons butter
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon fresh thyme leaves, chopped plus more for garnish
  • 3/4 cup all-purpose flour
  • 5 cups low sodium chicken stock
  • 1 12-ounce bottle pale or blond ale or mild flavored blond beer
  • 1 1/2 cup Half and Half
  • 1/2 teaspoon dried mustard
  • 1/8 teaspoon nutmeg, grated or ground
  • 2 teaspoons Worcestershire sauce
  • 12 ounces medium cheddar cheese, grated
  • A few dashes of Tabasco (optional)

Spicy Croutons (optional)

  • 2 cups bread cut into cubes
  • 2 tablespoons butter
  • 1/4 teaspoon cayenne pepper
  • Salt to taste


  • In a large stockpot, melt the butter over medium heat. Add the carrots, celery and onions and cook stirring often for about 5 minutes or until the onions are translucent.
  • Add the garlic and thyme and cook for 2 more minutes. Add the flour and cook stirring for about 5 minutes or until well incorporated. 
  • Add the beer and mix well to combine. Add the stock and the Half and Half and stir until all the ingredients are well incorporated. Lower the heat and simmer for about 15 to 18 minutes.
  • With an immersion blender, puree the soup until smooth. If you do not have an immersion blender, puree the soup in batches in a blender until smooth. The liquid is hot so make sure you hold the blender lid down with a kitchen towel while processing to prevent overflow.
  • If using a regular blender, return the soup to the pot. Add the cheese, whisking constantly until the cheese is well combined. Add the dried mustard, nutmeg, Worcestershire sauce and Tabasco (if using). Mix well and simmer on low for 5 minutes. Taste for seasoning. Add salt, if needed. Serve.

To Make the Spicy Croutons

  • In a large skillet over medium heat, melt the butter. Add the bread to the skillet and sprinkle the cayenne. Let the bread get golden on one side. 
  • Stir the bread trying to flip them if possible and let them cook until golden brown and crisp. This may take 10 to 12 minutes. Remove from the skillet and season to taste.


Calories: 563kcal | Carbohydrates: 22g | Protein: 22g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 122mg | Sodium: 611mg | Potassium: 453mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4675IU | Vitamin C: 3.5mg | Calcium: 506mg | Iron: 1.7mg