Cheddar Cheese Beer Soup with Pumpernickle Croutons

• 2 pumpernickel bagels or rolls, cut into 1-inch cubes
• olive oil, for sauteing
• 2 cups chopped yellow onion
• sea or kosher salt and fresh black pepper
• 4 garlic cloves, minced
• 1 (12-ounce) bottle beer, not dark
• 3 cups low-sodium chicken broth
• 2 tablespoons stone-ground or dijon mustard
• 1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 2 cups half & half
• 8 ounces aged extra sharp cheddar cheese, shredded
• 1/4 cup finely chopped fresh chives or scallions

1. Preheat oven to 350 degrees F. Place bread cubes on a large baking sheet and toast until crispy about 10 minutes.
2. In a large soup pot heat 3-4 tablespoons oil over medium heat and saute onions (season with salt and pepper) about 5 minutes; add garlic, saute until tender. Stir in beer; bring to a simmer for 10 minutes. Puree using an immersion blender or in a stand blender holding the lid down with a towel so it doesn’t blast off from the steam. Blend until smooth. Add back to pan.
3. Stir in broth, mustard, and thyme. Season well with salt and pepper. Bring to a simmer another 10 minutes.
4. Stir 1 cup of the half & half into the soup; whisk flour into the remaining cup of half & half until smooth and then whisk into the soup; simmer about 10 minutes. With heat on low stir the cheese into the soup and continue stirring until cheese is melted, remove from heat. Serve with pumpernickel croutons and chives.