Cheese Beer Soup Recipe
This Easy Beer Cheese Soup is not only creamy and comforting, but it's also totally delicious! It’s the perfect little recipe for those chilly fall or winter days, whether you’re enjoying it for lunch, dinner, or as a cozy soup course. You'll be thrilled to know that it comes together in just 30 minutes, making it super quick and easy to whip up. Plus, it’s an impressive option for date night too! So grab your ingredients and get ready to warm up with a delightful bowl of soup!
Equipment
Ingredients
- 1 slice bacon
- 1 Tablespoon unsalted butter
- ½ celery stalk (chopped)
- ½ small onion (chopped)
- ½ bell pepper (optional - seeded and chopped)
- 1 teaspoon minced garlic
- ⅛ cup all purpose flour
- ½ teaspoon dried thyme
- ¾ cup beer
- ¾ cup chicken stock
- ½ cup heavy cream
- ½ cup shredded sharp cheddar cheese (plus extra for topping)
- Salt and pepper (to taste)
- Parsley or dried chives (for garnish if desired)
Instructions
- In a medium saucepan 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.
- 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.
Notes
Notes about ingredients and substitutions
- Sharp cheddar and Gruyere are definitely the best choices. You might also want to try adding Gouda, Monterey Jack, fontina, or Swiss to the mix, especially if you pair them with a sharper cheese for a more interesting taste.
- To get that super smooth and creamy texture, it's best to grate cheese from a block yourself. Pre-shredded cheese can have some additives that make it clump up, and we want it to be perfectly gooey!
- Use your favorite low-hop beer. The more hops, the more bitter your soup will be. Most pilsners will work well, but avoid pale ales and IPAs.
- Store Beer Cheese soup in an airtight container in the fridge for 4-5 days.
Nutrition
Serving: 1Calories: 523kcalCarbohydrates: 18gProtein: 14gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 120mgSodium: 410mgPotassium: 341mgFiber: 1gSugar: 6gVitamin A: 2286IUVitamin C: 42mgCalcium: 267mgIron: 1mg
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