Cheddar Beer Soup is a creamy, comforting beer cheese soup. This small batch recipe is perfect and warming for a cool Fall or Winter lunch, dinner or soup course.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
It is easy and quick, ready in just 30 minutes. It also makes and impressive date night meal served inside these Easy Homemade Bread Bowls. (Plan ahead, the bowls need extra time.) This soup is moderately low carb but if you serve it in these bread bowls, it won’t be.
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How to make easy Beer Cheese Soup
In a medium sauce pan fry the bacon until crisp over medium heat. Place the bacon on paper towel to cool then crumble into small pieces. Leave the bacon grease in the pan. Click here for a medium sauce pan.
Using the same pan melt the butter over medium heat.
Add the celery, onion, bell pepper and minced garlic. Stir often for about 5 minutes until the veggies are tender and the onion is translucent.
Mix in the flour and stir until the vegetables are coated. Add the thyme, beer, chicken stock and heavy cream. Stir until fully combined.
Bring to a boil then continue to cook for another 15 minutes, stirring occasionally.
Remove the pot from the heat and stir in the cheddar cheese, salt and pepper. Stir until the cheese is melted.
Serve and garnish with parsley or dried chives, more shredded cheddar cheese and the crumbled bacon on the top.
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Cheddar Beer Soup
Cheddar Beer Soup is a creamy, comforting beer cheese soup. This small batch recipe is perfect and warming for a cool fall or winter lunch, dinner or soup course. It is easy and quick, ready in just 30 minutes. It also makes and impressive date night meal.
Ingredients
- 1 slice bacon
- 1 Tablespoon unsalted butter
- 1/2 celery stalk (chopped)
- 1/2 small onion (chopped)
- 1/2 bell pepper (optional - seeded and chopped)
- 1 teaspoon minced garlic
- 1/8 cup all purpose flour
- 1/2 teaspoon dried thyme
- 3/4 cup beer
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- Salt and pepper to taste
- Parsley or dried chives (for garnish if desired)
Instructions
- In a medium sauce pan fry the bacon until crisp over medium heat. Place the bacon on paper towel to cool then crumble into small pieces. Leave the bacon grease in the pan. Click here for a medium sauce pan.
- Using the same pan melt the butter over medium heat.
- Add the celery, onion, bell pepper and minced garlic. Stir often for about 5 minutes until the veggies are tender and the onion is translucent.
- Mix in the flour and stir until the vegetables are coated. Add the thyme, beer, chicken stock and heavy cream. Stir until fully combined.
- Bring to a boil then continue to cook for another 15 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the cheddar cheese, salt and pepper. Stir until the cheese is melted.
- Serve and garnish with parsley or dried chives, more shredded cheddar cheese and the crumbled bacon on the top.
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Nutrition Information:
Yield:
2Amount Per Serving: Calories: 637Saturated Fat: 31gCholesterol: 166mgSodium: 590mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 20g
