Beer Cheese Soup Recipe

Recipes.net Team
Recipes.net Team May 6, 2020
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This creamy concoction is the perfect bar soup with a little kick. The beer creates an intense and full flavor in this simple beer cheese soup recipe.

How To Make Beer Cheese Soup

A cheesy soup that has a dynamic flavor thanks to beer. You'll enjoy having this comfort food during the chilly holidays or during the rainy season.

  • 12 oz beer
  • 5 cup sharp cheddar cheese (shredded )
  • ¾ cup butter
  • 1 cup onion (diced )
  • ½ cup celery (diced )
  • ½ cup carrots (diced )
  • 1 tbsp garlic (crushed )
  • ½ cup all purpose flour
  • 2 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 2 cup heavy whipping cream
  • 1 tbsp sugar
  • 2 tsp dry mustard powder
  • ⅛ tsp cayenne pepper
  1. In a heavy stock pot, melt butter.
  2. Add onion, celery, carrots and sauté until onion is translucent.
  3. Add garlic and continue to sauté for another 1-2 minutes.
  4. Stir in flour and mix well.
  5. Add chicken stock/broth and bring to a boil over high heat.
  6. Reduce heat and add beer, Worcestershire sauce, and cream.
  7. Simmer for approximately 5 minutes, then add sugar mustard and cayenne, and simmer for 1-2 minutes longer.
  8. Add cheese and stir constantly until cheese is melted and soup begins to gently bubble.
  9. If soup is too thick, add additional cream or stock/broth to desired consistency.
  10. If too thin, make a roux of equal parts butter/flour and add to soup to desired consistency.
  11. If you want a completely smooth soup, puree in blender or with hand blender to get rid of tiny bites of vegetables.
  12. Serve, garnishing with a sprinkle of paprika.

How To Make Beer Cheese Soup

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A cheesy soup that has a dynamic flavor thanks to beer. You'll enjoy having this comfort food during the chilly holidays or during the rainy season.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves:
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Ingredients

  • 12 oz beer
  • 5 cup sharp cheddar cheese, shredded
  • ¾ cup butter
  • 1 cup onion, diced
  • ½ cup celery, diced
  • ½ cup carrots, diced
  • 1 tbsp garlic, crushed
  • ½ cup all purpose flour
  • 2 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 2 cup heavy whipping cream
  • 1 tbsp sugar
  • 2 tsp dry mustard powder
  • tsp cayenne pepper

Instructions

  1. In a heavy stock pot, melt butter.
  2. Add onion, celery, carrots and sauté until onion is translucent.
  3. Add garlic and continue to sauté for another 1-2 minutes.
  4. Stir in flour and mix well.
  5. Add chicken stock/broth and bring to a boil over high heat.
  6. Reduce heat and add beer, Worcestershire sauce, and cream.
  7. Simmer for approximately 5 minutes, then add sugar mustard and cayenne, and simmer for 1-2 minutes longer.
  8. Add cheese and stir constantly until cheese is melted and soup begins to gently bubble.
  9. If soup is too thick, add additional cream or stock/broth to desired consistency.
  10. If too thin, make a roux of equal parts butter/flour and add to soup to desired consistency.
  11. If you want a completely smooth soup, puree in blender or with hand blender to get rid of tiny bites of vegetables.
  12. Serve, garnishing with a sprinkle of paprika.
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Nutrition

  • Calcium: 763mg
  • Calories: 954kcal
  • Carbohydrates: 21g
  • Cholesterol: 208mg
  • Fat: 84g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 356mg
  • Protein: 28g
  • Saturated Fat: 43g
  • Sodium: 1197mg
  • Sugar: 5g
  • Vitamin A: 4960IU
  • Vitamin C: 9mg
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