Cheddar Beer Soup | Devil's Peak Brewing Company

Cheddar Beer Soup

Cheddar Beer Soup

Winter is coming, and while we’re busting out the hoodies and stouts, we thought it apt to prepare our loyal fans with some kick-ass, beer inspired meals!

And what could be more appropriate to start our prep for the cold than a delicious, hearty, cheddar beer soup? Nothing!

This recipe is taken from The Craft of Stone Brewing Company – an epic culinary journey through the beers of one of the most respected names in the business.

If you can’t get a hold of their Ruination IPA (which is mind-blowing), you can always substitute with your favourite local IPA alternative – the King’s Blockhouse!

Trust us when we say this soup is a crowd-pleaser, and it’ll only take you about half an hour to make. So what are you waiting for? Get on it!


1 cup unsalted butter
1 1/3 cups all-purpose flour
1 large yellow onion, diced
8 cloves garlic, minced
4 cups vegetable stock
1 cup (8 fluid ounces) Stone Ruination IPA (Blockhouse IPA)
1 cup whole milk
3 heads Roasted Garlic (recipe follows)
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
3 tablespoon extra-virgin olive oil
2 1/4 pounds white Cheddar cheese, grated
Freshly ground white pepper
Chopped fresh chives, for garnish

Prep and Cooking:

For the Roasted Garlic: Preheat the oven to 350°F. Cut the top 1/4 inch off of three heads exposing the individual cloves of garlic. Place it cut side up on a large sheet of aluminum foil. Drizzle the olive oil over the garlic and season with a sprinkling of salt and pepper. Gather the foil up around the garlic, folding and twisting the top to seal.

Roast for 1 hour, then let the garlic cool completely. Use a fork to pull the roasted cloves out of their papery skin. Alternatively, you can squeeze the cloves out from the bottom using your hands.

Melt 3/4 cup of the butter in a small saucepan over medium heat. Add the flour, whisking briskly to avoid lumps. Cook, stirring frequently, until the flour takes on a light blond color, about 5 minutes. Remove from the heat.

Melt the remaining 1/4 cup butter in a large soup pot over medium heat. Stir in the onion and minced garlic and cook just until the garlic is aromatic, 30 seconds to 
1 minute. Add the vegetable stock, IPA, and milk. When the liquid 
begins to simmer, stir in the garlic, paprika, and cumin. Using a handheld immersion blender or in a regular 
blender, puree until smooth. Whisk in the flour mixture. Add the cheese a handful at a time, whisking after each addition, until melted and smooth.

Season with salt and pepper to taste. Serve immediately, garnishing each serving with some of the chives.

That’s it! Now sit down with a few mates, a few pints, and enjoy the change seasons.

Source: Serious Eats

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