Horseradish Cheddar Beer Soup
Dive into the comforting, bold flavors of Horseradish Cheddar Beer Soup, a rich and creamy dish that’s perfect for chilly days or an indulgent appetizer. This hearty soup starts with a base of buttery sautéed onions and garlic, enhanced with the malty depth of amber or brown ale for a balance of sweetness and bitterness. Velvety sharp cheddar cheese creates a luscious, melt-in-your-mouth texture, while a touch of prepared horseradish adds a zesty kick that keeps each spoonful exciting. Finished with a swirl of heavy cream and a dash of Dijon mustard for complexity, this soup is elevated further with optional smoked paprika for garnish. Serve it piping hot with crusty bread or soft pretzels for dipping, and you’ve got a crowd-pleasing dish that’s perfect for beer lovers and cheese enthusiasts alike. Tags: beer cheese soup, horseradish soup, cheddar soup, cozy soup recipe, game day recipes.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable stock
- 12 ounces amber or brown ale (beer)
- 1 cup heavy cream
- 12 ounces sharp cheddar cheese, shredded
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon smoked paprika (optional for garnish)
- pieces crusty bread or pretzels (optional for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
Gradually pour in the chicken or vegetable stock, whisking to combine and prevent lumps.
Add the beer and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to blend.
Reduce the heat to low and whisk in the heavy cream.
Slowly add the shredded cheddar cheese, one handful at a time, stirring constantly to ensure it melts smoothly.
Stir in the prepared horseradish, Dijon mustard, salt, and black pepper. Adjust seasoning to taste.
Let the soup simmer gently for 5 more minutes, stirring occasionally, until thickened to your desired consistency.
Remove the soup from heat and ladle it into bowls.
Garnish with a sprinkle of smoked paprika, if desired, and serve with crusty bread or pretzels on the side.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.2 g | 332% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 8743 mg | 380% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.7 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2572 mg | 198% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 995 mg | 21% | |
*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.
