Beer Cheese Soup
User Reviews
4.9
483 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
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
-
Cuisine
American
Beer Cheese Soup
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This easy beer cheese soup is the perfect starter or main course!
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Ingredients
- 4 lices thick-cut bacon
- 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 fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- 6 ounces sharp cheddar cheese shredded, divided
Broiled Cheese Toasts
- 12 lices baguette 1/2" thick
- 2 tablespoons Garlic butter
- 2 ounces sharp cheddar cheese shredded
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
- Nutritional information is for 1 cup of soup and two slices of cheese toast.
- Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
- Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
- Cook over medium heat, high heat can cause the dairy (cream) to scorch.
- When adding cheese remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.
Nutrition Information
Show Details
Calories
690
(35%)
Carbohydrates
43g
(14%)
Protein
20g
(40%)
Fat
47g
(72%)
Saturated Fat
26g
(130%)
Cholesterol
130mg
(43%)
Sodium
1054mg
(44%)
Potassium
321mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2973IU
(59%)
Vitamin C
5mg
(6%)
Calcium
365mg
(37%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
483 reviews
Excellent
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