Beer Cheese Soup

Take a “low and slow” approach while preparing this recipe and you'll end up with the most delicious beer cheese soup!

Course Soup Recipes

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 1299kcal

Author Michelle Ordever

Equipment

Ingredients

6 Tbsp unsalted butter
1 carrot peeled and finely chopped
1 stalk celery finely chopped
1 small yellow onion finely chopped
3 cloves garlic minced
¼ cup all-purpose flour
3 cups chicken or vegetable stock
Salt and pepper to taste
1 cup heavy cream double cream
4 oz goat cheese cut into chunks and softened
16 oz sharp yellow cheddar cheese grated
2 tsp Dijon mustard
2 tsp Worcestershire sauce
8 oz mild-flavored beer

To Serve (Optional)

Pretzel rolls or crusty bread
Grated cheddar cheese
¼ cup chopped red onion soaked in water
Salted Popcorn

Instructions

Add unsalted butter to a Dutch oven or large heavy-based saucepan over medium heat. Once melted, add carrot, celery, onion, and garlic and sauté for 8-10 minutes until soft.
Add flour and stir until completely incorporated. Cook for 2-3 minutes.
Stir in the stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper, to taste.
Remove from heat and blend the mixture with an immersion blender until smooth, if you have one. If not, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
Once smooth, return the mixture to the pot over medium-low heat.
Add the cream, goat cheese, and half the cheddar cheese. Stir continually until the cheese is completely melted. Add the remaining cheddar cheese and stir until melted.
Add the mustard, Worcestershire sauce, and beer and stir until blended. If the soup is too thick at this point, add a little additional stock.
Continuing simmering on medium-low heat for another 5-10 minutes, or until heated through.
Serve immediately with soft pretzel rolls or crusty bread of your choice.
Garnish with shredded cheddar cheese, red onion, and/or popcorn.

Notes

Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.

Nutrition