Mac and Cheese Beer Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 generous servings
for the soup
- 1 tablespoon olive oil plus an extra splash
- 1/2 of a small/medium onion chopped
- 1 small leek chopped (white and light green parts only)
- 2 cloves garlic minced
- 1 small red bell pepper chopped
- 1 poblano pepper chopped (use half if pepper is large)
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 cup 8 ounces beer
- 2 cups chicken or vegetable broth
- Kosher salt
- Freshly ground black pepper
for the roux
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons low sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 cup evaporated milk
- 2 cups grated flavorful cheese e.g., sharp cheddar, asiago, fontina, gouda - a mix is nice
for the soup:
Heat olive oil in a 4 to 5 quart Dutch oven or soup pot over medium until shimmering. Add the onions, leeks, and peppers and cook until the onions are translucent (4 to 5 minutes). Add the garlic, and stir until fragrant.
Scootch the vegetables to one side of the pan and add a splash of olive oil to the cleared space. Sprink the paprkia, turmeric, and a pinch of salt over the oil, and stir to create a loose paste. Mix in with the vegetables.
Increase heat to medium-high, and add the beer. Allow to simmer for 2 to 3 minutes, then add the broth, and bring all to a low boil. Reduce heat to medium-low, and simmer for 15 minutes.
for the roux
While the soup simmers, heat the butter in a small sauce pot over medium until melted. Stir in the flour and cook for 2 minutes. Add the soy sauce and mustard, mixing well into the flour paste. Add the milk 1/4 cup at a time, combining thoroughly with the flour paste until the flour smooths out to a thick, but fluid, consistency.
Remove the roux from the heat and add the cheese, stirring until the cheese is completely incorporated into the sauce.