Beer Cheese Soup
Beer cheese soup is the best soup recipe to make this fall. It's a rich, velvety soup packed with flavor from the bacon, cheddar, and smoked Gouda. Learn how to make this low carb comfort food to warm you up on chilly nights. Serve this smoky, cheesy soup with soft pretzels at your Oktoberfest or game day party.
Servings: 9 cups
Calories: 596kcal
Ingredients
For the Soup
- ¼ cup butter
- 2 cups yellow onion chopped
- ¾ cup carrots chopped
- ¾ cup celery chopped
- 2 tablespoons garlic minced
- ½ cup flour
- 12 ounces black and tan beer such as Yuengling
- 4 cups low sodium chicken broth
- ½ teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cups whole milk
- ½ teaspoon salt
- 4 ¼ cups extra sharp cheddar grated
- 2 cups smoked Gouda grated
- 1 teaspoon white pepper divided
- ⅛ teaspoon hot sauce
For the Garnish
- 5 slices smoked bacon cut into ½ inch pieces
- 2 tablespoons fresh chives chopped
- 2 tablespoons sour cream optional
- 8 soft pretzel buns for dipping optional
Instructions
- Melt the butter in a large Dutch oven set over medium high heat. Saute the carrots, celery, and onion until soft and lightly browned, roughly 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, stirring constantly.
- Gradually sprinkle the flour on the veggies, stirring constantly over medium heat, and cook for 2 minutes.
- Pour in the beer and bring it to a boil. Reduce heat and let it simmer for 20 minutes to soften the mirepoix.
- While it is simmering, cook the bacon and blot off the excess grease. Allow to cool, then cut into ½ inch pieces. Set aside for the garnish.
- Stir in the chicken broth, Worcestershire sauce, Dijon, and salt, then bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove the Dutch oven from the heat and let it cool for 5 minutes. Carefully pour the hot liquid, about 2 cups at a time, into a blender. Cover with lid, but leave the center hole open to let steam escape. As a safety precaution, cover the lid with an old towel and puree. Be careful with hot soup. Pour the pureed soup back into the Dutch oven, then repeat with the remaining soup.
- Turn the heat to medium, and gradually whisk in the whole milk. Cook for 10 minutes, stirring occasionally, so it can thicken a little.
- Remove the Dutch oven from the heat. Toss the freshly grated cheese with a little bit of cornstarch to prevent clumping. Gradually stir in the cheese until the cheese is melted and the soup is smooth. Add hot sauce and white pepper. Taste and adjust seasonings if necessary.
- Garnish with the bacon pieces, chives, and a dollop of sour cream. Serve steaming hot or while it's still warm with our soft German pretzel buns.
Notes
- Boiling the soup after adding the cheese will make the soup separate. For best results, add the cheese after the sauce is thickened and removed from the heat.
- Use 100% real cheese, not processed, and make sure your cheese and milk contain a certain fat content. Skim and low-fat options aren't a good choice here.
- Toss the freshly grated cheese with cornstarch and add the cheese in small increments, stir until melted, and keep repeating until all of it is added.
- Room temperature cheese melts better.
- Avoid undercooking the roux (butter/flour mixture) as it will make the soup grainy.
Nutrition
Serving: 1cup | Calories: 596kcal | Carbohydrates: 19g | Protein: 35g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1197mg | Potassium: 478mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2945IU | Vitamin C: 5mg | Calcium: 848mg | Iron: 2mg
