Name: Beer Cheese Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 12 oz beer; 5 cup shredded sharp cheddar cheese; ¾ cup butter; 1 cup diced onion; ½ cup diced celery; ½ cup diced carrots; 1 tbsp crushed garlic; 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

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

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

CONTINUE READING BELOW

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
⅛ tsp cayenne pepper

Instructions

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