Beer Cheddar Cheese Soup + Blendtec Giveaway

• Vegetarian

• Produce

  • 1 Bay leaf
  • 1 Carrot, large
  • 1 Garlic clove
  • 1 Parsley, fresh
  • 1 Yellow onion

• Canned Goods

  • 3 cups Vegetable broth

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 bag Cheddar cheese
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1 bottle Beer

Found on diethood.com

Description

Ingredients

• 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

Directions

• 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.