Beer Cheese Soup with Cauliflower
User Reviews
5
Beer Cheese Soup with Cauliflower
Description
This soup starts by roasting butternut squash and cauliflower separately with olive oil and seasonings, including salt, smoked paprika, and red chili flakes, to develop a tender, flavorful base. Once roasted, the vegetables are combined with milk, lager beer, vegetable broth, sharp cheddar, and Parmesan cheese, then blended until smooth and creamy.
The roasted vegetables impart a natural sweetness and depth, enhanced by the savory cheeses and subtle heat from the chili flakes. The lager beer adds a light malty note and complexity without overwhelming the dish, while the smoked paprika contributes a gentle smoky aroma.
Serve the soup warm, optionally accompanied by warm pretzels for a contrasting texture. The soup is adaptable in thickness; additional broth or beer can be added to achieve the desired consistency and flavor balance.
Ingredients
- 1 butternut squash medium-sized, peeled, deseeded, cut into ½" thick slices
- 1 cauliflower medium-sized head, broken into florets
- 2 tablespoons olive oil divided
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- ½ teaspoon red chili flakes Double for a spicier soup
- 1 ½ cups milk 2% or whole
- 1 cup lager-style beer plus more if desired
- 1 cup vegetable broth plus more if desired
- 2 ounces sharp cheddar cheese freshly shredded
- 2 ounces Parmesan Cheese freshly grated
- pretzels warm, optional, to serve with
Instructions
- Preheat oven to 425ºF.Arrange the butternut squash on a single layer on a baking sheet. Arrange the cauliflower florets on a separate baking sheet. Drizzle with the olive oil, and then sprinkle the salt, paprika, and chili flakes over the veggies.
- Add the squash to the oven. After 15 minutes, add the cauliflower to the oven. Roast until both trays of veggies are tender when pierced with a fork (about 30 minutes total for the squash, 15 minutes total for the cauliflower).
- Add veggies, milk, beer, broth and cheese to a soup pot. Use an immersion blender and blend until creamy. Alternatively, add the ingredients to a blender basin, and work in batches if your blender is too small.Note: Depending on the size of your vegetables, you may need to add more liquid to the soup. Taste the soup, and add more beer if you want a stronger beer flavor, or more broth for a milder flavor.
- Warm soup in the soup pot until heated through.Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" while serving guests at a party.Serve with pretzels.
Notes
- Roasting the vegetables separately ensures even cooking, with butternut squash taking longer than cauliflower.
- Adjust the soup's thickness by adding more broth for milder flavor or more beer for stronger beer notes.
- Optional pretzels served warm make a good textural contrast alongside the creamy soup.
- Use freshly shredded cheeses for better melt and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (1 cup servings)
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 907mg | 38% |
| Potassium | 643mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 10549IU | 211% |
| Vitamin C | 54mg | 60% |
| Calcium | 251mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
