Cheddar Ale Soup with Bacon & Croutons

Cheddar Ale Soup with Bacon & Croutons might be a good recipe to expand your main course collection. One serving contains 672 calories, 31g of protein, and 44g of fat. For $2.63 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Sumptuous Spoonfuls requires olive oil, celery, dry mustard, and carrot. From preparation to the plate, this recipe takes roughly 35 minutes. 355 people have made this recipe and would make it again. Autumn will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is pretty good. Similar recipes include Bacon Cheddar Ale Soup, Cheddar and Ale Soup with Potato & Bacon, and Apple-Onion Soup with Cheddar-Bacon Croutons.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a medium saucepan over medium heat. Add the olive oil just for a minute to warm, then add the onion, celery and carrot and saute until the onion is soft & translucent. Stir in the flour to coat all the veggies, then add the dry mustard, the bay leaf, the ale and broth and cook for a few minutes, stirring constantly, until the soup is thickened. Stir in the milk and cheese and cook just briefly to melt the cheese. Pull out the bay leaf and stir in the bacon. Now, either use an immersion blender directly in the pot to blend till smooth or let cool briefly, then blend in a blender and reheat. (If using a blender with hot liquids, be VERY careful! Cover the blender with a towel, pulse very briefly a couple times to release the steam, let out any air pressure, then re-cover with the towel and blend till smooth.)Preheat the oven to 400 F. Toast a couple thick slices of bread and cut into cubes. Pour the soup into oven-proof bowls and add 4 - 6 bread cubes per bowl, sprinkle the bread with some shredded cheddar cheese, then a few bits of bacon. Set the bowls in the oven and bake for 5 - 10 minutes or until the cheese is nicely melted. Sprinkle with a few snipped chives or green onion tops. Serve immediately.

 

Step by step:

1. Heat a medium saucepan over medium heat.

2. Add the olive oil just for a minute to warm, then add the onion, celery and carrot and saute until the onion is soft & translucent. Stir in the flour to coat all the veggies, then add the dry mustard, the bay leaf, the ale and broth and cook for a few minutes, stirring constantly, until the soup is thickened. Stir in the milk and cheese and cook just briefly to melt the cheese. Pull out the bay leaf and stir in the bacon. Now, either use an immersion blender directly in the pot to blend till smooth or let cool briefly, then blend in a blender and reheat. (If using a blender with hot liquids, be VERY careful! Cover the blender with a towel, pulse very briefly a couple times to release the steam, let out any air pressure, then re-cover with the towel and blend till smooth.)Preheat the oven to 400 F. Toast a couple thick slices of bread and cut into cubes.

3. Pour the soup into oven-proof bowls and add 4 - 6 bread cubes per bowl, sprinkle the bread with some shredded cheddar cheese, then a few bits of bacon. Set the bowls in the oven and bake for 5 - 10 minutes or until the cheese is nicely melted. Sprinkle with a few snipped chives or green onion tops.

4. Serve immediately.

Nutrition Information:

covered percent of daily need