Beer Cheese Soup
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Place a large pot or Dutch oven over medium heat and melt the butter.
- c.Add the finely chopped onion, celery, and carrots. Sauté, stirring occasionally, for 6-8 minutes until the vegetables have softened.
- d.Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
- 2
Step 2
- a.Create the Soup Base
- b.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.
- c.Slowly pour in the beer while whisking continuously to prevent lumps. Scrape any browned bits from the bottom of the pot.
- d.Gradually whisk in the chicken broth until the mixture is completely smooth.
- e.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
Step 3
- a.Incorporate Dairy and Cheese
- b.Reduce the heat to the lowest setting. Slowly stir in the room temperature heavy cream until well combined.
- c.CRITICAL STEP: Remove the pot from the heat entirely. This prevents the cheese from curdling.
- d.Add the shredded cheddar cheese one handful at a time, stirring gently until each addition is fully melted before adding the next.
- e.Continue this process until all the cheese is incorporated and the soup is smooth and velvety.
- 4
Step 4
- a.Final Seasoning and Serving
- b.Gently stir in the Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper.
- c.Season with salt and black pepper. Taste the soup and adjust any seasonings to your preference.
- d.Ladle the hot soup into bowls. Garnish with fresh chives and serve immediately with soft pretzels or crusty bread for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest soup, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- 2Never let the soup boil after adding the cheese, as high heat can cause it to separate and become oily.
- 3Choose a beer you enjoy drinking. A light lager or a malty ale works well. Avoid overly bitter IPAs, as the bitterness can intensify.
- 4For an extra-smooth, restaurant-style consistency, use an immersion blender to puree the vegetables before adding the cream and cheese.
- 5Bringing the heavy cream to room temperature before adding it helps prevent the soup from breaking.
- 6The soup will thicken considerably as it cools. Reheat gently over low heat, stirring frequently, and do not let it boil.
Adapt it for your goals.
Spicy
Sauté one finely chopped jalapeño with the onions and add a pinch of red pepper flakes with the other spices for extra heat.
With BaconWith Bacon
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.
VegetarianVegetarian
Substitute the chicken broth with a high-quality vegetable broth and use a vegetarian-friendly Worcestershire sauce.
Smoky GoudaSmoky Gouda
Replace half of the sharp cheddar with shredded smoked Gouda for a deeper, smokier flavor profile.
Why this is on our healthy list.
Source of Calcium
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.
Provides Protein
Cheese is a good source of protein, which is vital for muscle repair, immune function, and overall body maintenance.
Contains Essential Vitamins
The base of carrots, celery, and onions provides vitamins like Vitamin A and Vitamin C, which support vision and immune health.
Frequently asked questions
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.