Link to article
Cheddar Pale Ale Soup

Course: Entree | Beer Style: Pale Ale

Cheddar Pale Ale Soup

Made with Sebago Brewing Co.’s Local Harvest pale ale, this cheddar pale ale soup blends veggies and harvest-inspired spices to satisfy and warm the soul.

Prep Time: 40 minutes | Yield: 6-8


5 Tbsp unsalted butter
  • 2 cups yellow onion, chopped
  • 1 1/4 cups carrot, chopped
  • 1 1/4 cups celery, chopped
  • 4 cloves garlic
  • 1/2 cup all purpose flour
  • 6 ounces sharp cheddar cheese, grated 
  • 4 ounces Sebago Brewing Co. Local Harvest Ale
  • 6 ounces half & half
  • 1 quart water or vegetable stock
  • 1 1/2 tsp paprika
  • 1/2 tsp dried sage
  • 1 1/2 tsp dried chives
  • 1/2 tsp ground coriander
  • 1 pinch cayenne pepper
  • 1 pinch ground cinnamon
  • 1 Tbsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 2 dashes Tabasco
  • 1 Tbsp apple cider vinegar

  • Directions

    1. To make this cheddar pale ale soup, melt butter over medium heat in a 4-quart pot.
    2. Add onions, carrots, celery, and garlic. Sauté for 12-15 minutes or until very tender.
    3. Add paprika, cayenne, sage, chives, cinnamon and coriander. Cook 1 minute.
    4. Add flour and mix thoroughly. Cook 4 minutes.
    5. Whisk in pale ale, half & half and water/stock. Bring to a boil, stirring frequently.
    6. Stir in cheddar cheese.
    7. Remove from heat. Purée on low speed until smooth.
    8. Add cider vinegar and Tabasco. Season with salt and pepper to taste.

    Suggested Recipes

    Link to article
    Crawfish and Roasted Corn Fritters


    Crawfish and Roasted Corn Fritters

    Delicious golden brown crawfish and roasted corn fritters made with your favorite witbier, perfect for that summer meal. The crawfish is interchangeable for crab, conch, or for a vegetarian fritter, Serrano peppers.

    Read More