Chef Sean's Signature Recipes

Beer & Cheddar Soup

Creamy and cheesy soup made with local craft ale, topped with homemade croutons.



  • 2 cups stale or day-old bread, cut into cubes
  • 2 tbsp olive oil
  • 1/2 tsp Cayenne
  • Salt, to taste


  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1/2 red pepper, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/3 cup flour
  • 2 1/2 cups chicken stock
  • 1 cup 35% cream
  • 12 oz beer (malty or balanced flavour)
  • Salt and pepper, to taste
  • 1 tsp dry mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp cayenne
  • 3 cups shredded cheddar cheese
  • Green onion, to garnish


  1. Turn the oven on to 350F.
  2. In a mixing bowl, combined bread, olive oil, cayenne and salt. Mix to combine well.
  3. Spread the mixture onto a sheet pan, and place in the oven.
  4. Bake for 20 minutes and then stir. Stir the croutons every 5 minutes after this until they are golden brown and crispy all the way through. Remove from oven and allow to cool.
  5. Heat a heavy bottomed pot over medium heat. Add the butter and melt.
  6. Add the onion, celery, carrots, and red pepper. Sauté until beginning to soften.
  7. Add garlic and bay leaf, sauté until fragrant.
  8. Add the flour and stir in well. Cook while stirring for a minute.
  9. While stirring, add the beer. Allow to boil, then add in the stock and cream.
  10. Season with salt, pepper, mustard, Worcestershire and cayenne.
  11. Bring to a simmer and cook for 5 minutes, then remove from the heat. Remove the bay leaf.
  12. Using an immersion blender, purée the soup until completely smooth.
  13. Slowly add in the shredded cheese and stir in until melted.
  14. Heat the soup over low heat for 5 minutes, then serve topped with sliced green onion and croutons.