Dinner for Two/ 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.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

Scroll to the bottom for a full recipe card.

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.

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.

This post contains affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission. This disclosure pertains to all Amazon links.

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

You may also enjoy

These great recipes:

Best Chicken Fajita Soup

This savory Chicken Fajita Soup is super tasty, with chicken, green peppers, onions, and fire roasted tomatoes in a delicious seasoned broth. The flavors in this soup are insanely good! Serve the soup topped with crispy tortilla strips.

Get the Recipe

Easy Butternut Squash Soup

This Easy Butternut Squash Soup has a slightly sweet flavor, due to the sugars naturally present in the squash, mixed with savory seasonings and cream cheese. Low-carb.

Get the Recipe

Easy Homemade Mushroom Soup

This easy homemade Mushroom Soup is rich and savory filled with two types of fresh mushrooms and onions seasoned with thyme, bay leaf, and soy sauce. Too finish it is topped with shredded Parmesan and fresh cracked black pepper.

Get the Recipe

Cheesy Vegetable Potato Soup

Cheesy Vegetable Potato Soup is rich and hearty, full of flavor with a thick and creamy cheese base with two types of cheese and filled with chunks of potato, carrots and broccoli, then topped with crisp bacon crumbles and your favorite croutons.

Get the Recipe
Yield: 2 sevings

Cheddar Beer Soup Small Batch Recipe

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 637 Saturated Fat: 31g Cholesterol: 166mg Sodium: 590mg Carbohydrates: 17g Fiber: 1g Sugar: 4g Protein: 20g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Sharing is caring!

You Might Also Like

No Comments

Leave a Reply

shares