Beer Cheese Soup

Name: Beer Cheese Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 tbsp butter; 1 pcs onion (medium, finely chopped); 1 pcs carrot (medium, finely diced); 1 pcs celery (stalk, finely diced); 2 pcs garlic (cloves, minced); 3 tbsp all-purpose flour; 1 cup beer (lager or brown ale, no dark bitter stouts); 2 cup water; 1 cup whole milk; 1 tsp dijon mustard; 1 tsp worcestershire sauce; 1 pinch hot red chili powder; 2 cup sharp cheddar cheese (freshly grated, packed, at room temperature); 1 pinch salt (adjust if cheese is very sharp/salty); 1 pinch black pepper; 2 tbsp scallion (thinly sliced green tops, for garnish)

RATING

4.6/5(135)

TASTE SCORE

9/10

A rich and creamy bowl of comfort that tastes just like a cozy pub appetizer turned into a meal. Sharp cheddar melts into a velvety base with a gentle kick from beer and Dijon mustard, creating a soup that is hearty, tangy, and ridiculously satisfying on a cold evening.

PREP

15m

COOK

35m

SERVES

1 CUP

414 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Grate the cheese and prep the vegetables.
Grate the sharp cheddar using a box grater and let it come to room temperature. Finely chop the onion, carrot, and celery. Mince the garlic cloves.
TIPPre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own from a block for the creamiest soup.
saute · ~8 min
Cook the vegetables.
1.Melt butter in a large pot over medium heat.
2.Add onion, carrot, and celery. Cook until softened but not browned (5-7 min).
3.Stir in garlic and cook until fragrant (1 min).
saute · ~2 min
Make the roux base.
Sprinkle the flour over the vegetables and stir constantly. Cook for 2 minutes to remove the raw flour taste. The mixture will be thick and paste-like.
TIPDon't skip cooking the flour — that raw, pasty flavor won't cook out once the liquid is added.
boil · ~5 min
Add beer and liquids.
1.Gradually pour in the beer while whisking continuously to prevent lumps.
2.Add the water and milk, continuing to whisk.
3.Bring to a gentle boil, then reduce heat to low.
TIPPour the beer slowly — it will foam up. Whisking keeps the mixture smooth.
simmer · ~15 min
Simmer until thickened.
Let the soup bubble gently on low heat for 15 minutes, stirring occasionally. It should coat the back of a spoon.
mix · ~1 min
Whisk in the flavorings.
Remove the pot from the heat. Stir in the Dijon mustard, Worcestershire sauce, cayenne, salt, and black pepper until fully blended.
mix · ~3 min
Melt in the cheese slowly.
Add the shredded cheddar one handful at a time, whisking constantly until each addition is fully melted and smooth before adding the next. Never let the soup boil after the cheese goes in.
TIPBoiling cheese soup causes it to break and become grainy. Work off the heat and use low, gentle warmth only.
serve · ~1 min
Ladle into bowls and garnish.
Serve immediately in warm bowls. Top with sliced scallions and an extra crack of black pepper.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Grill or toast some croutons to add crunch and soak up every last drop of soup.
2
If the soup seems too thick after resting, thin it with a splash of warm milk or beer.
3
For a smokier depth, swap half the cheddar for smoked gouda or use a smoked paprika garnish.
4
Let the soup sit off the heat for 5 minutes before serving to allow flavors to meld without breaking the emulsion.
5
Always warm your serving bowls in a low oven to keep the soup hot longer at the table.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce butter to 1 tbsp and sauté vegetables in a splash of beer or broth. Use 2% milk instead of whole – still creamy but significantly lower in fat.

high protein

High-protein

Stir in 1 cup of shredded cooked chicken or crumbled crispy bacon after the cheese melts for a heartier, protein-packed meal.

vegetarian

Vegetarian

Skip the Worcestershire sauce (which contains anchovies) and use a vegetarian friendly brand or substitute with a dash of soy sauce and a pinch of sugar for the same deep umami.

spicy cheddar ale