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A rich and creamy soup made with sharp cheddar cheese and a flavorful ale. This Midwestern classic is the ultimate comfort food, perfect for a chilly day, especially when served with soft pretzels for dipping.
For 4 servings
Sauté Aromatics
Create the Soup Base
Incorporate Dairy and Cheese
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A rich and creamy soup made with sharp cheddar cheese and a flavorful ale. This Midwestern classic is the ultimate comfort food, perfect for a chilly day, especially when served with soft pretzels for dipping.
This midwest recipe takes 40 minutes to prepare and yields 4 servings. At 775.28 calories per serving with 26.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Final Seasoning and Serving
Sauté one finely chopped jalapeño with the onions and add a pinch of red pepper flakes with the other spices for extra heat.
Cook 6 slices of bacon until crispy. Crumble and set aside. Use 2 tablespoons of the bacon grease instead of butter to sauté the vegetables. Garnish the finished soup with the crumbled bacon.
Substitute the chicken broth with a high-quality vegetable broth and use a vegetarian-friendly Worcestershire sauce.
Replace half of the sharp cheddar with shredded smoked Gouda for a deeper, smokier flavor profile.
The significant amount of cheddar cheese and heavy cream makes this soup a rich source of calcium, which is essential for strong bones and teeth.
Cheese is a good source of protein, which is vital for muscle repair, immune function, and overall body maintenance.
The base of carrots, celery, and onions provides vitamins like Vitamin A and Vitamin C, which support vision and immune health.
A beer that you enjoy drinking on its own is a great choice. Lighter beers like lagers, pilsners, or blonde ales work well. For a deeper, maltier flavor, try an amber ale or a brown ale. Avoid very hoppy or bitter beers like IPAs, as the bitterness can become overpowering when cooked.
This usually happens for two reasons. First, using pre-shredded cheese, which has anti-caking agents. Always shred your own from a block. Second, overheating the soup after adding dairy. Remove the pot from the heat completely before stirring in the cheese, and never let it boil.
Yes, you can. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat, stirring often. Do not let it boil. The texture may change slightly upon reheating but should still be delicious.
Beer Cheese Soup is a rich and indulgent comfort food. Due to the high content of cheese, butter, and cream, it is high in calories, saturated fat, and sodium. It's best enjoyed in moderation as an occasional treat rather than a regular part of a health-focused diet.
A typical 1.5-cup serving of this Beer Cheese Soup contains approximately 700-800 calories, depending on the specific ingredients used, such as the type of beer and fat content of the dairy.
Absolutely. To make it vegetarian, simply replace the chicken broth with vegetable broth and ensure your Worcestershire sauce is a vegetarian/vegan version, as traditional recipes contain anchovies.