Prep Time: 15 minutes | Cook Time: 30 minutes
- 8 tbs butter
- 1-2 carrot, small dice
- 1 red bell pepper, small dice
- 1 small onion, small dice
- 2 cloves garlic, minced
- 3/4 cup flour
- 12-16 oz light beer, like a pilsner, pale ale, or lager
- 32 oz broth (4 cups)
- 1 1/2 cup half-and-half
- 1/2 tbs Worcestershire sauce
- 2 tbs Dijon mustard
- hot sauce
- 1 lemon's worth of juice
- 1/8 tsp cayenne
- 1/8 tsp nutmeg
- 1 tbs fresh thyme (Plus extra for garnish, if desired)
- 3 cups shredded sharp cheddar (About 12 oz)
- Salt and pepper, to taste
Melt butter in a large stock pot or Dutch oven over medium heat. Add carrots, bell pepper, and onion. Cook until very soft, about 10 minutes. We want their flavor, not their texture.
Add the garlic and cook until fragrant, 1-2 minutes.
Stir in flour until well incorporated and cook out the flour-y flavor, about 5 minutes.
Add the beer, broth, and half and half then lower heat to medium-low. Stirring often, bring to a low simmer and cook for 15 minutes.
Whisk the cheddar into the soup, only adding more once the previous addition has melted. Add Worcestershire sauce, mustard, hot sauce, lemon juice, cayenne, nutmeg, and thyme then stir to combine. Taste and add salt and pepper as desired.
Serve, topped with croutons (or popcorn!), fresh thyme or chives, and enjoy!
Fun fact: Back in the Old Country, beer soup was often served for breakfast, poured over some day-old bread.