Beer Cheese Soup with Cheese Toasts Recipe

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Everett Dean Modified: March 23, 2022
Beer Cheese Soup with Cheese Toasts Recipe

How To Make Beer Cheese Soup with Cheese Toasts

Cook up a hearty and creamy bowl of cheese soup for dinner tonight! Whip up a flavorful batch of this soup in just under one hour.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • 4slicesbacon,thick-cut
  • 2tbspbutter
  • 1small onion,diced
  • 1celery stalk,finely chopped
  • 1carrot,finely chopped
  • 1garlic clove,minced
  • ¼cupflour
  • 1tspdry mustard
  • 12ozbeer
  • 1cupchicken broth
  • 1cupheavy cream
  • 1tbspWorcestershire sauce
  • 1bay leaf
  • ¼tspsmoked paprika
  • ½tspfresh thyme leaves,or ¼ teaspoon of dried thyme leaves
  • 6ozsharp cheddar cheese,shredded, divided

For Broiled Cheese Toasts:

  • 12slicesbaguette,½ inch thick
  • 2tbspgarlic butter
  • 2ozsharp cheddar cheese,shredded

Instructions

  1. Spread the garlic butter over 12 baguette slices.

  2. Top with cheese, then place on a baking sheet.

  3. Broil the cheese toasts 6 inches from the heat for 2 to 3 minutes until golden and bubbly. Remove from the oven and set aside.

  4. Cook the bacon in a large saucepan over medium heat until crisp.

  5. Reserve the drippings, then move the bacon to a paper towel lined plate.

  6. Add the butter to the reserved bacon drippings.

  7. Add the onion, celery, carrot, and garlic and cook over medium heat for 5 to 6 minutes until tender.

  8. Stir in flour and dry mustard, then cook for 1 minute.

  9. Slowly add the beer a little bit at a time, whisking after each addition.

  10. Add the chicken broth and cream a little bit at a time, whisking until smooth after each addition.

  11. Add the Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.

  12. Bring to a boil over medium heat while whisking.

  13. Reduce the heat and simmer for 5 minutes or until thick and bubbly. Remove from the heat.

  14. Set ¼ cup of cheese aside for topping, then stir the remaining cheese into the soup until melted.

  15. Ladle the soup into bowls, then top with reserved cheese and crumbled bacon.

  16. Serve with cheese toasts, and enjoy!

Nutrition

  • Calories: 566.15kcal
  • Fat: 44.02g
  • Saturated Fat: 24.16g
  • Trans Fat: 0.78g
  • Monounsaturated Fat: 13.18g
  • Polyunsaturated Fat: 2.96g
  • Carbohydrates: 22.85g
  • Fiber: 1.29g
  • Sugar: 4.37g
  • Protein: 16.79g
  • Cholesterol: 127.21mg
  • Sodium: 608.31mg
  • Calcium: 313.67mg
  • Potassium: 282.46mg
  • Iron: 1.42mg
  • Vitamin A: 419.06µg
  • Vitamin C: 2.69mg
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