Beer Cheese Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
690 kcal
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Course
Main Course, Soup, Bread
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Cuisine
American
Beer Cheese Soup
Description
Beginning with crisp cooked bacon and its rendered drippings, this Beer Cheese Soup builds layers of flavor using sautéed onion, celery, carrot, and garlic. Flour and dry mustard help thicken the base before gradual addition of beer, chicken broth, and cream produces a rich, smooth texture. Seasonings like Worcestershire sauce, bay leaf, smoked paprika, and thyme add complexity. Sharp cheddar cheese is folded in off heat to prevent separation, adding a creamy, sharp note.
The broiled cheese toasts are prepared by spreading garlic butter on baguette slices topped with sharp cheddar, then broiling until golden and bubbly. These toasts provide a warm, crunchy contrast when dipped into the thick soup.
For best results, allow the flour to cook a full minute to remove starchy flavors, add beer slowly to avoid clumping, and keep heat moderate during simmering to prevent scorching. Stirring in cheese off heat helps maintain a smooth consistency without curdling. The soup offers a comforting and flavorful option paired with crispy, cheesy bread.
Ingredients
- 4 lices Bacon thick-cut
- 2 tablespoons butter
- 1 small onion diced
- 1 rib celery finely chopped
- 1 carrot finely chopped
- 1 clove garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon dry mustard powder
- 12 ounces beer
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ¼ teaspoon smoked paprika
- ½ teaspoon thyme or 1/4 teaspoon dried thyme leaves, fresh leaves
- 6 ounces cheddar cheese shredded, divided, sharp
Broiled Cheese Toasts
- 12 lices baguette 1/2" thick
- 2 tablespoons butter with garlic
- 2 ounces cheddar cheese shredded, sharp
Instructions
- Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
- Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
- Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
- Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
- Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
- Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
- Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
- Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.
Notes
- Allow the flour to cook for a full minute before adding liquids to remove starchy taste.
- Add beer gradually, mixing after each addition to prevent lumps and ensure smoothness.
- Cook soup over medium heat to avoid scorching the cream.
- Remove soup from heat before adding cheese to prevent it from separating.
- Nutritional information applies to one cup of soup served with two slices of cheese toast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690 | 35% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 130mg | 43% |
| Sodium | 1054mg | 44% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2973IU | 59% |
| Vitamin C | 5mg | 6% |
| Calcium | 365mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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