Hearty Beer Cheese Soup
Warm up your soul with this rich and creamy Hearty Beer Cheese Soup, a comforting blend of sharp cheddar cheese, aromatic vegetables, and a splash of light beer for a subtly malty depth. Sautéed onions, carrots, and celery form the flavorful base, while heavy cream and melted cheddar create a velvety texture that’s irresistibly indulgent. Infused with garlic, Dijon mustard, and Worcestershire sauce, this soup is perfectly balanced with smoky paprika for an optional kick. Quick to prepare in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or as a crowd-pleasing starter. Garnish with crunchy croutons or fresh chives for an added layer of texture and flavor. Whether you’re a cheese lover or just seeking a cozy dinner option, this beer cheese soup is sure to satisfy!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Light beer (lager or ale)
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika (optional)
- Croutons or fresh chopped chives for garnish (optional)
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables, stirring constantly to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, whisking to combine and prevent lumps. Bring the mixture to a gentle boil, stirring occasionally.
Lower the heat to medium and stir in the beer. Simmer for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream.
Slowly add the shredded cheddar cheese, 1/2 cup at a time, stirring constantly to ensure it melts smoothly.
Mix in the Dijon mustard, Worcestershire sauce, salt, black pepper, and smoked paprika (if using). Stir until evenly combined.
Simmer the soup gently for another 10 minutes, stirring occasionally, until thickened to your liking.
Taste and adjust seasonings as needed. If the soup is too thick, add a bit more broth or cream to thin it out.
Remove from heat and serve hot, garnished with croutons or fresh chopped chives, if desired.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 646 mg | 50% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 348 mg | 7% | |
*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.
