They Will Beg for It Beer Cheese Soup
Creamy, rich, and undeniably indulgent, "They Will Beg for It Beer Cheese Soup" is the perfect comfort food to satisfy every craving. This soul-warming soup brings together bold flavors with its velvety blend of sharp cheddar and nutty Gruyère, enhanced by the malty notes of a good lager or ale. Fresh aromatics like sautéed onions, carrots, and celery form the flavor-packed base, while Dijon mustard, Worcestershire sauce, and smoked paprika add depth and complexity to every spoonful. Finished with a silky texture and garnished with fresh chives, this beer cheese soup is best enjoyed with crusty bread or salty pretzels for dipping. Perfect for cozy nights or entertaining guests, it’s a hearty, crowd-pleasing dish that’s guaranteed to have everyone asking for seconds.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 1 medium Carrot (peeled and finely diced)
- 1 stalk Celery (finely diced)
- 3 cloves Garlic (minced)
- 0.25 cup All-purpose flour
- 2 cups Chicken or vegetable broth
- 1 cup Beer (preferably a lager or ale)
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 3 cups Sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chives (chopped, for garnish)
- Crusty bread or pretzels (for serving)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes until the flour is absorbed and lightly browned.
Slowly whisk in the chicken or vegetable broth, ensuring no lumps remain.
Add the beer, milk, and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat, stirring frequently.
Reduce the heat to low and slowly add the shredded cheddar and Gruyère cheese, one handful at a time, whisking until completely melted before adding more.
Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Simmer the soup on low heat for another 5-10 minutes, stirring occasionally, to allow flavors to meld. Do not let the soup boil.
Remove from heat and use an immersion blender if you prefer a smoother texture (optional).
Ladle the soup into bowls and garnish with chopped chives.
Serve hot with crusty bread or pretzels for dipping.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 6712 mg | 292% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.7 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3683 mg | 283% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1284 mg | 27% | |
*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.
