Beer Cheese Soup with Pretzel Croutons

Instructions

1. 1

   Sauté Aromatics

   • Place a large pot or Dutch oven over medium heat and melt the butter.
   • Add the finely chopped onion, celery, and carrots. Sauté, stirring occasionally, for 6-8 minutes until the vegetables have softened.
   • Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
2. 2

   Create the Soup Base

   • Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
   • Slowly pour in the beer while whisking continuously to prevent lumps. Scrape any browned bits from the bottom of the pot.
   • Gradually whisk in the chicken broth until the mixture is completely smooth.
   • Increase the heat to bring the soup to a gentle simmer. Reduce heat to maintain the simmer and cook for 15 minutes, stirring occasionally, allowing the soup to thicken.
3. 3

   Incorporate Dairy and Cheese

   • Reduce the heat to the lowest setting. Slowly stir in the room temperature heavy cream until well combined.
   • CRITICAL STEP: Remove the pot from the heat entirely. This prevents the cheese from curdling.
   • Add the shredded cheddar cheese one handful at a time, stirring gently until each addition is fully melted before adding the next.
   • Continue this process until all the cheese is incorporated and the soup is smooth and velvety.
4. 4

   Final Seasoning and Serving

   • Gently stir in the Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper.
   • Season with salt and black pepper. Taste the soup and adjust any seasonings to your preference.
   • Ladle the hot soup into bowls. Garnish with fresh chives and serve immediately with soft pretzels or crusty bread for dipping.