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Oregon IPA Cheddar Soup with Garlic Hazelnuts

This rich soup packs a punch of hoppy flavor from an India Pale Ale. Sharp and medium cheddar cheeses complement the beer to create a tangy, creamy starter for a fun local beer dinner. It’s served with a hazelnut topping that has a hit of savory garlic flavor. Be sure to buy cheese by the block and shred your own for this soup. Pre-shredded cheeses can have coatings to prevent clumping that also prevent a smooth soup.


• 1 cup roasted hazelnuts halved or roughly chopped
• 4 garlic cloves, grated
• 3 tablespoons unsalted butter
• 12 ounces Deschutes Fresh Squeezed IPA
• 1 tablespoon cornstarch
• 1 tablespoon water
• 8 ounces Tillamook Sharp Cheddar Cheese, shredded
• 4 ounces Tillamook Medium Cheddar Cheese, shredded
• ¼ teaspoon ground black pepper
• 1 tablespoon chopped fresh chives


  1. Add the hazelnuts, 1 clove of garlic, and 2 teaspoons of butter to a medium skillet. Heat over medium high and toss gently to melt the butter and gently cook the garlic as it coats the nuts. Cook for about 1 minute and remove from the heat.
  2. Melt the remaining butter in a small soup pot over medium heat and add the remaining garlic. Let cook until it just begins to sizzle, about 1 minute. Remove the pan from the heat and pour in the beer.
  3. Return the pan to medium heat. Stir together the cornstarch and water in a small dish. Pour this into the warming beer and whisk. Continue to whisk as the beer heats and the liquid thickens slightly, about 2 minutes.
  4. Turn the heat to low. Add the cheeses a handful at a time and whisk the soup well to melt the cheese. Once the cheeses are smooth. Remove the soup from the heat.
  5. Ladle into 4 small bowls and top each with garlic hazelnuts and fresh chives before serving.

Nutritional Information

Based on 4 servings.

Per serving:

Calories 680
Total Fat 56g
Saturated Fat 25g
Monounsaturated Fat 16g
Polyunsaturated Fat 3g
Cholesterol 114mg
Sodium 519mg
Carbohydrates 11g
Dietary Fiber 3g
Protein 23g
Calcium 643mg
Magnesium 47mg
Potassium 198mg
Vitamin E 5mg