Photo: Caitlin Bensel

Comfort classic beer cheese soup is made light and velvety-rich with a few healthy hacks, saving 12g sat fat and 500mg sodium.

September 12, 2017

Welcome soup season with a comforting bowl of Beer Cheese soup. Packed with cheesy flavor and soft undertones of smooth and malty ale, our soup delivers almost a full serving of vegetables in an unexpected way. The classic version is a near 500-calorie indulgence that calls for up to 1 pound of cheese (a whopping 85g sat fat alone), in addition to heavy cream and butter.

We use roasted butternut squash to replace the classic butter-and-flour-based roux, lending body and velvety creaminess when pureed. Nutritional yeast amps up the cheesy flavor, letting us dial back on the cheddar. Find it in most health food stores and well-stocked markets. Our stealthy substitutions help shave off 200 calories, 12g sat fat, and 500mg sodium from a traditional recipe, while still delivering the hearty flavor notes of the classic. Plus, what better way to eat your vegetables than in the presence of cheese?

View Recipe: Beer Cheese Soup

Photo: Caitlin Bensel

BUTTERNUT SQUASH
Brilliantly mimics the color and creaminess of cheddar, plus boosts fiber and adds key nutrients such as beta carotene.

NUTRITIONAL YEAST
Rich in energizing B-vitamins and plant protein, these savory flakes boast cheesy flavor, yet contain no added sodium.

SHARP CHEDDAR
A sharp cheese packs bigger, more complex flavor, allowing us to use less without sacrificing the quintessential cheddar taste.