30 Minute German Beer Cheese Soup Recipe
User Reviews
4.4
30 Minute German Beer Cheese Soup Recipe
Description
This soup recipe starts by sautéing finely chopped carrots, diced onions, and minced garlic in butter, softening them to build a mild vegetable base. Flour is added and cooked to a golden hue, providing a roux that thickens the soup. Milk and half-and-half are whisked in gradually to create a creamy base, while beer and Dijon mustard add depth and a slight tang. The mixture is brought to a gentle boil to meld flavors and reduce foam from the beer.
Sharp cheddar cheese is incorporated off the heat to melt evenly without clumping, contributing a rich, cheesy character. Seasoned with salt and black pepper, the soup has balanced flavors and a silky, thick texture. The carrots add sweetness, while the mustard and beer provide complementary sharpness.
This soup is typically served warm as an entrée or appetizer. It is best reheated gently on the stovetop to prevent cheese separation. Although it keeps refrigerated for several days, freezing is not recommended as the dairy base may curdle.
Careful stirring during reheating preserves the smooth mouthfeel, making it a satisfying comfort food.
Ingredients
- 4 tablespoons butter unsalted
- 1 carrot finely chopped
- 1 yellow onion diced, large
- 2 cloves garlic minced, peeled
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup half-and-half
- 16 ounces beer
- 1 tablespoon Dijon mustard or stone-ground mustard
- 10 ounces sharp cheddar cheese shredded
- salt
- black pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; sauté for 10 minutes.
- Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
- Combine the milk and half-and-half. Slowly pour into the flour mixture, whisking constantly until combined.
- Turn the heat up to medium-high and add the beer and mustard. On medium-high heat, bring to a boil, whisking frequently until the foam subsides.
- Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese, a handful at a time. Taste and add salt and pepper as needed.
Notes
- Store the soup in an airtight container refrigerated for up to 3-4 days.
- Freezing is not recommended because dairy separation can occur, affecting texture.
- Reheat gently over low heat on the stovetop, stirring frequently to maintain a creamy consistency.
- Avoid high heat or rapid boiling during reheating to prevent curdling or graininess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 598kcal | 30% |
| Carbohydrates | 20g | 7% |
| Protein | 22g | 44% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 129mg | 43% |
| Sodium | 573mg | 24% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1424IU | 28% |
| Vitamin C | 3mg | 3% |
| Calcium | 661mg | 66% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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