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Delicious bowl of Cheddar Ale Soup topped with crunchy pretzel croutons

Cheddar Ale Soup with Pretzel Croutons

A creamy, cheesy soup with the perfect tang from ale, topped with crunchy pretzel croutons, making it a cozy treat for cold nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Soup Basics
  • 4 tablespoons Butter For richness
  • 1 large Onion, diced For flavor
  • 2 cloves Garlic, minced For flavor
  • 1/4 cup Flour To thicken
  • 4 cups Chicken or veggie broth For the base
  • 1 bottle Mild Ale Smooth flavor
  • 8 ounces Sharp Cheddar Cheese, grated For cheesy flavor, freshly grated is better
  • 1 cup Milk or half and half For creaminess
  • 1 tablespoon Dijon Mustard Optional but adds flavor
  • 1 teaspoon Worcestershire Sauce Optional but enhances flavor
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black pepper To taste
  • 1/4 teaspoon Smoked paprika or cayenne For extra spice
Pretzel Croutons
  • 2 cups Pretzels Hard pretzels or cubed soft pretzels
  • 2 tablespoons Melted Butter or Olive Oil To coat pretzels
  • 1 teaspoon Garlic Powder or Paprika Optional for extra flavor

Method
 

Cooking the Soup
  1. Melt butter in a big pot over medium heat. Add diced onion and cook until soft, about 5 to 7 minutes. Add garlic and cook for 30 seconds.
  2. Sprinkle flour over the onions and stir. Keep stirring for about a minute to prevent the flour from tasting raw.
  3. Pour in the broth slowly, stirring to keep the mixture smooth. It may appear thick and cloudy at first.
  4. Add ale and stir. Let it gently simmer for 8 to 10 minutes to meld the flavors.
  5. Lower the heat and add milk or half and half. Ensure it is warm, not boiling.
  6. Add grated cheddar in small handfuls, stirring to ensure it melts evenly without clumping.
  7. Stir in Dijon, Worcestershire, salt, pepper, and a pinch of paprika or cayenne. Taste and adjust seasoning.
Making Pretzel Croutons
  1. Toss pretzel pieces with melted butter or oil and any optional seasonings.
  2. Toast in a preheated oven at 375°F for 5 to 8 minutes until they are crisp and fragrant.
Serving
  1. Ladle the soup into bowls and top generously with pretzel croutons.

Notes

For a smoother texture, blend part of the soup before adding cheese. Store leftovers in the fridge for up to 3 days, reheating gently.