Beer Cheese Soup Recipe
User Reviews
5
Beer Cheese Soup Recipe
Description
The Beer Cheese Soup Recipe offers a rich blend of sharp and mild cheddar cheeses melted smoothly into a creamy mixture of butter, milk, and heavy cream. The soup starts with sautéed finely chopped onions, carrots, celery, and minced garlic cooked gently until tender, providing a soft vegetable texture without blending. Light beer adds a subtle malt flavor, while Worcestershire sauce contributes a savory depth. A sprinkle of flour forms a roux to thicken the soup gently, which is simmered until flavors meld without overheating to avoid separation.
This soup is creamy yet hearty, with a balance between the sharpness of cheddar cheese and the earthy vegetables. The melted cheese is added gradually to ensure smooth incorporation and avoid graininess. Serving it hot with a sprinkle of fresh chives enhances the aroma and adds a fresh, mild onion note. Bread is suggested as a side to scoop up the creamy soup.
Care is needed to keep the heat low during cooking to prevent the dairy from curdling. Using freshly shredded cheese rather than pre-shredded helps maintain a smooth texture and flavor. Dicing the vegetables uniformly ensures even cooking since the soup is not pureed. The soup can also be served from a slow cooker set to warm, allowing guests to customize their bowls with extra toppings or cheese, making it a versatile dish for gatherings.
Ingredients
- ½ teaspoon extra virgin olive oil
- 1 onion finely chopped, small
- 1 ½ cups carrot cut in small cubes
- ¾ cup celery (chopped)
- 2 garlic minced, cloves
- 2 bay leaf
- 4 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 12 oz light beer
- 2 cups vegetable stock
- 1 tablespoon Worcestershire sauce
- ¾ cup milk whole
- 1 cup heavy cream
- 7.05 ounces cheddar cheese shredded, sharp
- 7.05 ounces mild cheddar cheese shredded
- salt to taste
- black pepper to taste
- chives (for garnish)
Instructions
- In a large saucepan or pot, heat oil over medium-low heat. Add onion, carrots, celery, and garlic with bay leaves. Cook for about 5 minutes or until the vegetables are tender. It is important that the vegetables be tender.
- Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
- Pour the beer, vegetable broth, Worcestershire sauce, milk, and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer, and continue to simmer for about 10 minutes.
- Gradually add the cheese, allowing each addition to melt. Season to taste with the salt and pepper.
- Serve hot garnished with chives and bread
Notes
- Keep the soup at a low simmer to avoid dairy separation and maintain a creamy texture.
- Use freshly shredded cheese and add it gradually to melt evenly and prevent graininess.
- Chop the carrots, onion, and celery into uniform small pieces for consistent tenderness since the soup is not blended.
- Serving from a slow cooker on warm allows a soup bar setup for guests to customize bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 821mg | 34% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 6667IU | 133% |
| Vitamin C | 5mg | 6% |
| Calcium | 587mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
