This soup is rich—you don’t need much to fill up. But if you’d like to bulk it up a bit, add steamed small broccoli florets to the finished soup, heat through, and serve. For a silky textured soup, you can puree it in the blender, but I prefer the texture the onions and salsa verde offer this otherwise creamy soup.
1 generous tablespoon canola oil
1 large onion, cut into medium dice
1/4 cup flour
2 cups good quality vegetable broth (e.g. Pacific, Kitchen Basics, or Imagine brand)
1 bottle or can (12 ounces) beer
1/2 cup salsa verde
1 large garlic clove, minced
1 teaspoon Worcestershire sauce
8 ounces (about 3 cups grated) extra-sharp cheddar cheese
1/2 cup evaporated milk
Salt and ground black pepper
Heat oil in a soup kettle over medium-high heat. Add onions; sauté until tender, about 5 minutes. Stir in flour, and then broth and beer, stirring constantly until foaming subsides. Bring a boil, reduce heat to medium-low and simmer, partially covered, to blend flavors, about 10 minutes, stirring in the salsa verde, garlic, and Worcestershire the last couple of minutes. Whisk in cheese until incorporated into the soup. Whisk in milk, heat through, adjust seasonings, including salt and pepper to taste. Serve.