Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 1 yellow onion (, chopped)
  • 1 large carrot (, sliced into thin rounds)
  • salt and fresh ground pepper (, to taste)
  • 1 garlic clove (, minced)
  • 4 tablespoons butter
  • 1/3- cup all-purpose flour
  • 3 cups vegetable broth
  • 1 bottle ((12-ounces) beer (do not use dark beer - the soup will be bitter))
  • 1/2- cup heavy cream
  • 1 bay leaf
  • 1 bag ((8-ounces) shredded cheddar cheese)
  • chopped fresh parsley for garnish

Instruction

  • Heat olive oil in a large heavy pot over medium heat.
  • Add onion and carrots to the pot and season with salt and pepper.
  • Continue to cook, stirring occasionally, until vegetables are tender; about 6 to 8 minutes.
  • Add garlic and cook for 1 minute, or until fragrant.
  • Add butter and stir until melted.
  • Add flour and cook, stirring constantly until well blended.
  • Stir in broth, beer, and heavy cream.
  • Add bay leaf and cook over high heat and bring soup to a boil.
  • Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10 to 12 minutes.
  • Slowly stir in the cheese.
  • Remove from heat and cover with a lid; set aside for 5 minutes.
  • Remove lid and stir.
  • Discard bay leaf.
  • Transfer soup to a blender and purée until completely smooth.
  • Taste for seasoning and adjust accordingly.
  • Ladle into bowls, garnish with chopped fresh parsley and serve.