Beer Cheese Soup Recipe

How to Make Homemade Beer Cheese Soup

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FAQs

1. What will I need to complete this recipe?
   1. You will need the following ingredients:
      1. Bacon – 1 lb.
      2. Carrots
      3. Celery
      4. Onion
      5. Garlic cloves – minced
      6. All-purpose flour
      7. Light beer – 8 oz.
      8. Chicken broth – 32 oz.
      9. Heavy cream
      10. Worcestershire sauce
      11. Dijon mustard
      12. Smoked paprika
      13. Salt and pepper
      14. Cheddar cheese – shredded
      15. Green onions

1. You will need the following supplies:
   1. Medium pot or Dutch oven
   2. Knife
   3. Cutting board
   4. Wooden spoon
   5. Measuring cups and spoons
   6. Ladle

2. How should I store my Beer Cheese Soup?
   1. Beer Cheese Soup should be stored in an airtight container in the refrigerator for up to 3 days. It can freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
   2. To reheat, place the soup in a pot on the stovetop and heat it on low to medium heat, constantly stirring until thoroughly heated. If the soup starts to become too thick while heating, you can add more cream or broth.  
3. What are substitutions that I can make?
   • Bacon – you can use pork or turkey bacon. Another option is sausage or even beef.
   • Light beer – go with a flavor you prefer to drink; lighter beers tend to be used, but if you want to use a dark beer, you can. Just note that if you use a dark beer, your soup will be much darker in color.
   • Chicken broth – You can use vegetable or beef broth; each will change the flavor of the soup.
   • Worcestershire sauce – in a pinch, you can use soy sauce.
   • Cheddar cheese – Vermont cheddar cheese, Colby cheese. Pepperjack or even smoked gouda would also be good options. However, I would recommend mixing these cheeses so they don’t overpower the beer flavor in the soup.

• What should I serve with my Beer Cheese Soup?
  • Toasted breadSoft pretzels
• • Hot ham sandwiches
  • Light, crisp salad with a tangy dressing.

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RECIPE FAQs-

1. Can I make the soup with non-acoholic beer?
   1. Yes, you can make the soup with non-acholic beer. It will still have plenty of flavor.
2. How can I keep the cheese from separating?
   • Make sure your burner is low and the soup is no longer boiling when you start adding your cheese. You want to add it slowly, and you don’t want the broth to be too hot. I would recommend slowly adding the cheese with one hand and stirring with the other as if you are sprinkling it while stirring. Another thing that helps is using freshly shredded cheese off the block, as it melts better and allows for a smoother texture.
3. Can I add extra vegetables to the soup?
   1. Yes, some other vegetables that would be good are mushrooms, potatoes, or even fried cabbage.
4. I want my soup to be smooth and not have chunks of vegetables in it. Should I omit them, or is there something else I can do?
   1. If you would like your soup to be smooth and not have chunks of vegetables in it, I would recommend using an immersion blender and running it through the soup to achieve the texture you desire. You don’t want to omit the trinity of vegetables if you don’t have to, as they create a lot of flavors for the soup.
5. Can I add some spice to the soup?
   1. Yes, you can add some spice to the soup if you would like. To add to the whole dish, you can add ¼ teaspoon of cayenne or 1 tablespoon of hot sauce while cooking. You can also add diced Jalapenos while cooking toward the end after you add the cheese. If you prefer to add heat to a single serving, the jalapeno or hot sauce are the best options.

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Beer Cheese Soup

Course Dinner

Keyword soup

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5

Ingredients

• ▢ 1 pound bacon chopped
• ▢ 2 carrots diced
• ▢ 2 celery stocks diced
• ▢ 1 medium onion diced
• ▢ 4 cloves garlic minced
• ▢ 5 tablespoons all-purpose flour
• ▢ 8 oz light beer
• ▢ 32 ounces chicken broth
• ▢ 1 cup heavy cream
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 tablespoon Dijon mustard
• ▢ ½ teaspoon smoked paprika
• ▢ salt and pepper to taste
• ▢ 3 cups cheddar cheese shredded
• ▢ 2 green onions sliced

Instructions

• Add your bacon to a medium pot or Dutch oven. Cook the bacon over medium-high heat until it’s crispy. Transferred the bacon pieces to a plate lined with paper towels and save about 5 tablespoons of the bacon grease in the pan.
• Stir in your carrots, celery, and onion, and cook until the vegetables have started to soften. Add in the minced garlic and half the crispy bacon, and cook for an additional 30 seconds. Mix in the all-purpose flour and cook your roux for 1 minute.
• Whisk in the beer and add the chicken stock, heavy cream, Worcestershire sauce, Dijon mustard, smoked paprika, salt and pepper. Bring your soup up to the boil and reduce the heat to low. Allow the mixture to simmer for 5 minutes.
• Slowly stir in a handful of cheese, allowing the cheese to melt before adding in another handful until all the cheese has been incorporated.
• Serve your soup with the remainder of the crispy bacon and green onions.