Rarebit Soup with Ale and Mustard and Cheddar Toasts

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

A velvety soup that turns classic rarebit into a bowl, with mature Welsh cheddar, dark ale and English mustard. It's finished with crisp rarebit toasts floated on top. This Welsh-inspired soup recipe (vegetarian-adaptable), ready in about 45 minutes, pairs unsalted butter, celery stalk, finely diced, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp unsalted butter
• 1 large leek, white and pale green parts, sliced
• 1 celery stalk, finely diced
• 3 tbsp all-purpose flour
• 1 cup (240 ml) Welsh dark ale or brown ale
• 3 cups (720 ml) chicken or vegetable stock
• 1 cup (240 ml) whole milk
• 8 oz (225 g) mature Welsh cheddar, grated
• 2 tsp English mustard
• 1 tbsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• 4 crusty bread slices
• 2 tbsp fresh chives, snipped
• to taste salt and black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt the butter in a heavy pot over medium heat. Add the leek and celery and cook for 8 minutes until soft but not browned.
2. Step 2: Stir in the flour and cook for 2 minutes, stirring constantly.
3. Step 3: Slowly pour in the ale while whisking, then whisk in the stock. Simmer for 10 minutes until slightly thickened.
4. Step 4: Lower the heat and add the milk. Blend until smooth with an immersion blender.
5. Step 5: Off the heat, stir in three-quarters of the cheddar a handful at a time until melted. Add 1 1/2 tsp mustard, the Worcestershire sauce and the cayenne. Season with salt and pepper, and do not let it boil.
6. Step 6: Toast the bread under the broiler. Spread with the remaining mustard, top with the remaining cheddar and broil until bubbling.
7. Step 7: Ladle the soup into bowls, float a rarebit toast on each and scatter over the chives.