Recipe

3 Cheese for Ale and Roasted Red Pepper Soup!

Community Pick!

Photo by TiggyBee

This recipe was entered in the contest for Your Best Red Pepper Recipe
A&M's Testing Notes: TiggyBee's spin on the classic beer and cheddar soup is a cinch to throw together, since she cleverly relies on a food processor to do the grunt work. The soup is savory and warming, and the...
TiggyBee's spin on the classic beer and cheddar soup is a cinch to throw together, since she cleverly relies on a food processor to do the grunt work. The soup is savory and warming, and the flavors of the ale, three cheeses and roasted red peppers are in perfect balance -- ideal for a quick fall dinner or a Superbowl party. - Kristen

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Chef
TiggyBee's Notes: This is my version of the old classic, beer and cheddar soup. I think it's better to roast your own peppers for the soup because the ones in the jar can sometimes have a bitter aftertaste...
This is my version of the old classic, beer and cheddar soup. I think it's better to roast your own peppers for the soup because the ones in the jar can sometimes have a bitter aftertaste. I found that the peppers added an extra depth to the soup and their sweetness really complimented the full flavored cheeses that I chose. Overall, it was a cinch to make and the flavors turned out beautifully! - TiggyBee

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1 bottle of 12 oz ale (I used Sierra Nevada) Ask a question about this ingredient

1 cup grated extra sharp vermont white cheddar Ask a question about this ingredient

In a food processor, chop the leek, onion, celery, carrots and garlic into fine pieces.
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Melt the butter in a large soup pot, add the vegetables and sauté them over medium heat for about 5 minutes or until they are softened, stirring occasionally.
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Reduce the heat and add the flour to the mixture and keep stirring for an additional 3-4 minutes.
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Add the milk, broth and beer and whisk occasionally while it simmers. Add the worcestershire, mustard, salt and cayenne pepper.
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Put the roasted red peppers in the processor and pulse them through a few times and add them to the pot, then add the cheeses, a cup at a time and stir constantly until all ingredients are nicely blended and cheese is melted. Ladle into bowls and garnish with some roasted pepitas and serve with a good baguette!
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