Beer Cheese Soup Recipe
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Ah, autumn. Crisp blue skies, the crunch of leaves, cozy wool sweaters, a bowl of hot, hearty soup. The shorter days and cooler air means it's time to bring out the soup pot. And there is perhaps no soup that better evokes the flavors and feel of fall than creamy beer cheese soup.
The bold flavors of this recipe are not for the timid. Use a quality, aged sharp Cheddar and a dark beer, like an amber or brown ale, for a deeper, richer taste. Serve the soup with crusty bread and sweet pickles. Pair it, of course, with a pint of beer. The dark-roasted malt flavor of Guinness Extra Stout is a good match for the tangy Cheddar cheese.
Beer Cheese Soup
- 3 tablespoons butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon ground paprika
- 4 cups chicken stock, heated to a bare simmer
- 1 12 oz.bottle stout beer, at room temperature
- 2 cups whole milk
- 6 cups shredded sharp Cheddar cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Melt butter in a large soup pot over medium-low heat. Add onion, carrots, and celery, and cook for 10 minutes until vegetables begin to soften, stirring occasionally. Add red pepper and garlic and continue to cook, stir for another 3 minutes, stirring.
- As the vegetables are cooking, combine flour, salt, pepper, and paprika in a small bowl. Whisk the flour mixture into the vegetables and cook for 2-3 minutes until the flour turns light brown, stirring continuously.
- Stir in the chicken stock and ale and bring to a boil. Reduce heat to low, cover the pot, and simmer for 20 minutes.
- Turn off the heat. Allow to cool for 5 minutes, then gradually stir in the milk. Puree with an immersion blender until smooth.
- Return soup to low heat. Gradually stir in the cheese, one handful at a time, stirring until melted before adding more.Stir in the Dijon mustard, Worcestershire sauce, and hot sauce, and serve.
If desired, garnish with red pepper flakes, crumbled bacon bits, croutons, or sliced jalapeño peppers.
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