Beer and Cheese Soup
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5.0
9 reviews
Excellent
Beer and Cheese Soup
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Satisfy your comfort food cravings with this rich and creamy Beer and Cheese Soup. This easy to make one-pot soup recipe is cheesy and decadent. Serve it as a starter or as a main dish.
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Ingredients
- 8 ounces bacon (original or thick-cut), chopped into 1/3-inch pieces
- 1 celery stalk, finely chopped
- 1 small onion, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 3 cloves garlic cloves, peeled and minced
- 1 tablespoon finely chopped fresh thyme
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 12 ounces pale ale beer (lager or pilsner)
- 2 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 cup half and half
- 4 ounces gruyere cheese, shredded
- 2 ounces smoked cheddar cheese, shredded
- 8 ounces sharp Cheddar cheese, shredded
- Salt and ground black pepper to taste
Optional
- chives and or fresh thyme, finely chopped
- toasted baguette, pretzels, croutons
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Instructions
- In a 6qt soup pot or Dutch oven, over medium-high heat, cook the bacon until crispy, about 6-7 minutes. When ready, using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain any excess grease.
- Drain off some of the bacon fat, keeping about 2 tablespoons of the drippings in the pot to sauté the vegetables and aromatics. Lower the heat to medium heat.
- Add the celery, onion and jalapeño and cook, stirring frequently until the vegetables become tender, about 5-6 minutes. Stir in the garlic and thyme and cook until aromatic, about 45 seconds.
- Next, add the butter and stir until completely melted. Sprinkle the flour into the pot to make a roux. Stir until the flour is fully incorporated and cook, stirring constantly for about 2 minutes or until the roux begins to get lightly browned.
- Gradually, add the beer, stirring until the mixture starts thickening, about 2-3 minutes. Add the chicken broth slowly, while stirring constantly then, add the half and half and mix to combine. Bring to a gentle bubble, lower the heat and simmer for about 3 minutes, stirring occasionally. Remove from the heat.
- Gradually, sprinkle in the Gruyere and smoked cheddar cheese, mixing after each addition, until the cheese is fully melted. Next, gradually add the sharp cheddar cheese, mixing after each addition until the cheese melts.
- Add half of the cooked bacon into the soup, reserving the remaining bacon to use as a topping. Season the creamy soup with salt and ground black pepper to taste.
- Ladle the soup into bowls and garnish with crispy bacon, chopped chives and/or fresh thyme. Serve with toasted bread.
Notes
- Cook the roux for a couple of minutes to get rid of the starchy taste of raw flour.
- After making the roux, pour in the beer a little bit at a time while stirring constantly to prevent any lumps. Do the same when adding the broth.
- Remove the soup from the heat before adding the cheese.
- Add the cheese a bit at a time, stirring between each addition. Add additional cheese once the previous addition has melted.
- For a super smooth soup, don’t stir in the bacon. Simply add it as a topping.
- Store the soup in an airtight container in the refrigerator for 3 days.
- I don't recommend freezing this soup.
- To reheat leftover soup, place the soup in a small saucepan and warm it up over low heat, stirring as needed. You can also microwave the soup in small intervals, stirring often to prevent it from curdling.
Nutrition Information
Show Details
Calories
632kcal
(32%)
Carbohydrates
16g
(5%)
Protein
26g
(52%)
Fat
50g
(77%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
0.4g
Cholesterol
127mg
(42%)
Sodium
747mg
(31%)
Potassium
314mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1127IU
(23%)
Vitamin C
6mg
(7%)
Calcium
590mg
(59%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 50g | 77% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 127mg | 42% |
| Sodium | 747mg | 31% |
| Potassium | 314mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1127IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 590mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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