Low Carb/ Meatless Main Dish/ Soups and Stews

Cheddar Beer Soup Small Batch Recipe for Two

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.

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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 low carb but if you serve it in these bread bowls, it won’t be.

 

How to make small batch Cheddar Beer 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.

celery, onion, bell pepper and minced garlic frying in a pan

 

Mix in the flour and stir until the vegetables are coated. Add the thyme, beer, chicken stock and heavy cream. Stir until fully combined.

Cheddar Beer Soup cooking in a pan

 

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.

 

 

Cheddar Beer Soup Small Batch Recipe for Two

 

 

 

Yield: 2 sevings

Cheddar Beer Soup Small Batch Recipe

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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

  1. 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.
  2. Using the same pan melt the butter over medium heat.
  3. 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.
  4. Mix in the flour and stir until the vegetables are coated. Add the thyme, beer, chicken stock and heavy cream. Stir until fully combined.
  5. Bring to a boil then continue to cook for another 15 minutes, stirring occasionally.
  6. Remove the pot from the heat and stir in the cheddar cheese, salt and pepper. Stir until the cheese is melted.
  7. 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:

2

Amount Per Serving:Calories: 637 Saturated Fat: 31g Cholesterol: 166mg Sodium: 590mg Carbohydrates: 17g Fiber: 1g Sugar: 4g Protein: 20g

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