Guinness and Cheese Soup
Warm up with a bowl of hearty Guinness and Cheese Soup, a comforting blend of rich flavors perfect for any occasion. This creamy soup combines the malty depth of Guinness stout with the sharp tang of cheddar cheese, creating a velvety texture that’s both indulgent and irresistible. Aromatic onions, celery, and garlic form a flavorful base, while Dijon mustard and Worcestershire sauce add subtle complexity. A hint of cayenne pepper can be included for those who enjoy a touch of heat. Perfectly paired with crusty bread for dipping, this quick and easy recipe comes together in just 45 minutes, making it an ideal choice for weeknight dinners or special gatherings. Dive into this pub-inspired delight and savor the irresistible fusion of cheese, beer, and warming spices.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 3 cups chicken stock
- 1 cup Guinness stout
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 4 slices crusty bread (for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and diced celery and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
Pour in the Guinness stout and simmer the soup for 5 minutes to allow the alcohol to cook off and the flavors to meld.
Lower the heat to medium-low and slowly stir in the heavy cream.
Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously until melted and smooth.
Mix in the Dijon mustard, Worcestershire sauce, salt, black pepper, and optional cayenne pepper for an extra kick.
Simmer the soup gently for 5 more minutes, stirring occasionally, but do not let it come to a boil.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.0 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1881 mg | 145% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
