- 4 tablespoons salted butter
- 3/4 cup of chopped up carrots
- 1/2 large red bell pepper, diced
- Fine sea salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken stock (fat-free)
- One 6-ounce bottle light beer
- 3/4 cup of half-and-half
- 8 ounces aged yellow cheddar (aged at least 2 years), grated
- 1/2 tablespoon Worcestershire sauce
- Dash hot sauce
- 1/8 teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
myWW points 7 (all 3 plans)
Serving size 1/2 cup
- Category: Easy
- Method: Stovetop
- Cuisine: American
- Serving Size: 1/2
- Calories: 169
- Sugar: 2g
- Sodium: 452mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7g
Keywords: Beer Cheese Soup