Name: Beer Cheese Soup with Jammy Tomato Toasts
Ingredients: 6 slices of bacon, cut into small pieces 2 celery stalks, diced 1.5 cups diced onion 2 large carrots, diced 2 bay leaves Salt and pepper, as needed 2 to 3 garlic cloves, minced 3 TBSP all-purpose flour 12-ounces beer (whatever you like, just nothing too dark) 2 cups chicken stock 1 cup heavy cream 2 TBSP Worcestershire sauce 8-ounces sharp cheddar cheese, freshly grated For the toasts: 1 baguette, sliced into thin rounds Olive oil, for drizzling Salt and pepper, to taste 1 pint cherry or grape tomatoes 2 garlic cloves

Beer Cheese Soup with Jammy Tomato Toasts

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A classic beer cheese soup gets the royal treatment with some jammy, garlicky tomato toasts to serve alongside. Perfect for dunking, dipping, and drizzling.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Scale

6 slices of bacon, cut into small pieces

2 celery stalks, diced

1.5 cups diced onion

2 large carrots, diced

2 bay leaves

Salt and pepper, as needed

2 to 3 garlic cloves, minced

3 TBSP all-purpose flour

12-ounces beer (whatever you like, just nothing too dark)

2 cups chicken stock

1 cup heavy cream

2 TBSP Worcestershire sauce

8-ounces sharp cheddar cheese, freshly grated

For the toasts:

1 baguette, sliced into thin rounds

Olive oil, for drizzling

Salt and pepper, to taste

1 pint cherry or grape tomatoes

2 garlic cloves

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Instructions

Start by making the toasts. Preheat the oven to 350 degrees F. Put the tomatoes on a sheet pan and drizzle with enough olive oil to coat them lightly. Season with salt and pepper to taste. Put the crostinis (baguette slices) onto another sheet pan
Put both pans in the oven and roast until the tomatoes have burst and are very soft and slumped; about 25 to 30 minutes. Smash a little with a fork, to break them up further, if you like. Take the toasts out when they’re crusty and lightly browned; about 6 to 8 minutes. As soon as you remove them, rub them with a garlic clove, getting that garlic all over the surface of each toast. Top with some of the jammy tomatoes and serve with the soup.
Meanwhile, make the soup. In a large pot or Dutch oven set over medium heat, cook the bacon until browned and crispy. Transfer the bacon to a paper towel-lined plate and set aside for now; no need to drain the pan.
With the heat still on medium, add the celery, onion, carrot, and two bay leaves to the pot. If you need/want to add a little olive oil or butter to help things along, go for it. Season everything lightly with salt and pepper and cook, stirring occasionally, until the veggies are soft; about 6 to 8 minutes.
Add the garlic and sprinkle the flour over the veggies. Cook, stirring, for one minute. Add the beer and stir well to break up any lumps. Add the stock, Worcestershire sauce, and cream, and stir to heat through. Turn off the heat and stir in the cheese until smooth and melted.
Serve the soup in bowls, topped with the reserved bacon and the tomato toasts on the side for dipping, etc.

Find it online: https://mykitchenlittle.com/2021/04/14/beer-cheese-soup-with-jammy-tomato-toasts/