Light Beer Cheese Soup

How to Make Light Beer Cheese Soup

1. 1

   Step 1: Sauté aromatics

   Heat the olive oil in a medium pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

   For this step

   • 1 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 2 clovesGarlic, minced
   
2. 2

   Step 2: Make a light roux and deglaze with beer

   Sprinkle the flour over the aromatics and stir constantly for about 1 minute to cook the raw flour taste. Slowly whisk in the light beer until smooth, then whisk in the low-sodium chicken broth. Bring to a gentle simmer and cook 4–5 minutes, stirring occasionally, until slightly thickened.

   For this step

   • 2 tbspAll-purpose flour
   • 12 fl ozLight beer
   • 3 cupsLow-sodium chicken broth
   
3. 3

   Step 3: Add milk and simmer

   Reduce heat to medium-low and stir in the low-fat milk. Continue to simmer gently for 4–6 minutes, stirring, until the soup is creamy and slightly thickened. Keep the heat low so the milk doesn't scorch.

   For this step

   • 1 cupLow-fat (2%) milk
   
4. 4

   Step 4: Melt in cheese and mustard off the heat

   Remove the pot from the heat (or lower to the lowest setting). Add the shredded reduced-fat cheddar in small handfuls, whisking until fully melted and smooth before adding more. Whisk in the Dijon mustard. Keep the soup off high heat to prevent grainy cheese.

   For this step

   • 6 ozReduced-fat sharp cheddar, shredded
   • 1 tspDijon mustard
   
5. 5

   Step 5: Finish with yogurt and season

   Let the soup cool a minute, then whisk in the nonfat Greek yogurt until incorporated for extra creaminess and protein. Taste and season with freshly ground black pepper and, if needed, a small pinch of salt (this is a lower-sodium recipe, so add salt sparingly). Serve hot, about 1½ cups per person, with crusty whole-grain bread or a crisp salad.

   For this step

   • 1/2 cupPlain nonfat Greek yogurt
   

1. Heat the olive oil in a medium pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.
2. Sprinkle the flour over the aromatics and stir constantly for about 1 minute to cook the raw flour taste. Slowly whisk in the light beer until smooth, then whisk in the low-sodium chicken broth. Bring to a gentle simmer and cook 4–5 minutes, stirring occasionally, until slightly thickened.
3. Reduce heat to medium-low and stir in the low-fat milk. Continue to simmer gently for 4–6 minutes, stirring, until the soup is creamy and slightly thickened. Keep the heat low so the milk doesn't scorch.
4. Remove the pot from the heat (or lower to the lowest setting). Add the shredded reduced-fat cheddar in small handfuls, whisking until fully melted and smooth before adding more. Whisk in the Dijon mustard. Keep the soup off high heat to prevent grainy cheese.
5. Let the soup cool a minute, then whisk in the nonfat Greek yogurt until incorporated for extra creaminess and protein. Taste and season with freshly ground black pepper and, if needed, a small pinch of salt (this is a lower-sodium recipe, so add salt sparingly). Serve hot, about 1½ cups per person, with crusty whole-grain bread or a crisp salad.