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Cheddar Ale Soup

Creamy soup loaded with sharp cheddar cheese and a bite of ale. Serve with a side of your favorite bread for the perfect fall meal.

Cheddar Ale Soup- Table for Seven #tableforsevenblog #soup #cheddar #ale #cheesesoup #dinner

It’s getting chilly out there friends. Make soup for dinner! 🥣

The Ingredients List:

  • Butter
  • Carrots + Celery
  • Dried seasonings: Black pepper-garlic powder-minced onion-paprika
  • Flour
  • Dijon mustard
  • Chicken broth
  • Ale
  • Cream + Milk
  • Sharp cheddar cheese
Cheddar Ale Soup- Table for Seven #tableforsevenblog #soup #cheddar #ale #cheesesoup #dinner

What is Ale? Beer. Well, it’s a type of beer that has a more bitter flavor. We used pale ale, but, you can use any type/brand you wish. Just try and avoid anything with too many hops.

Sharp Cheddar Cheese: I do recommend using a sharp cheddar cheese for this soup. However, if you wish to use something milder, it can be used.

Heavy Cream: Again, I recommend using cream for this one. It does give it a nice creamy texture. But, whole milk can be used as a replacement, if needed.

Carrots & Celery: I minced ours to have a smoother soup. You can chop these to any size your prefer, depending on how chunky you want your soup.

Can I freeze this soup? Freezing any cheese soup is not a good idea. When it thaws, the soup may separate and it’s not very pretty or appetizing.

Finish off Your Soup:

Cheddar Ale Soup- Table for Seven #tableforsevenblog #soup #cheddar #ale #cheesesoup #dinner
Yield: Serves: 6

Cheddar Ale Soup

Cheddar Ale Soup- Table for Seven #tableforsevenblog #soup #cheddar #ale #cheesesoup #dinner

Cheddar Ale Soup- Creamy soup loaded with sharp cheddar cheese and a bite of ale. Serve with a side of your favorite bread for the perfect fall meal.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 1/4 cup butter
  • 1/4 cup minced carrots
  • 1/4 cup minced celery
  • 1 tsp garlic powder
  • 1 tsp minced onion
  • dash of paprika
  • 1/3 cup flour
  • 1 TBSP Dijon mustard
  • 1 cup heavy cream 
  • 1 1/2 cups milk
  • 14 oz  chicken broth
  • 12 oz pale ale 
  • 4 cups shredded sharp cheddar cheese
  • black pepper, to taste preference
  • Garnish: Chopped cooked bacon, sour cream of plain Greek yogurt, chives


  1. In a large pot, melt butter over medium heat. Add in celery, carrots, garlic powder and minced onion. Stirring frequently, cook until carrots and celery are soft, approx 3-4 minutes. Add in flour and mustard and cook about 3 minutes, again, stirring frequently.
  2. Gradually whisk in cream, milk, broth and ale until combined. Increase heat just slightly and bring mixture a simmer, but, not boil. Continue cooking, stirring frequently until mixture has thickened.
  3. Lower the heat and add cheese in a handful at a time. Continue cooking until cheese is melted. Remove from heat and season with black pepper before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 964Total Fat: 77gSaturated Fat: 45gTrans Fat: 3gUnsaturated Fat: 23gCholesterol: 229mgSodium: 1532mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 47g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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Miz Helen

Thursday 5th of November 2020

Congratulations! Your awesome post is featured on Full Plate Thursday,509 this week. Hope you have a very special week and thanks so much for sharing with us! Miz Helen

Erin Table for Seven

Monday 9th of November 2020

Thanks Miz Helen!

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