Apparently a polar vortex is overtaking the country this week. Even the South is projected to feel some extra chill, which ugh. No. I figured we all might need some soup, some really good soup, I mean the kind that you fight over who gets the last bowl of it good. This beer cheese soup is that good. I've been making it for years and years and never shared it here for some reason. Maybe I'm greedy, or maybe I've been trying to perfect it but it's frankly pretty good as is.
What kind of beer should you use in beer cheese soup?
Even when, as I did for this batch, forgot one of the TITLE INGREDIENTS. Ya'll, I forgot to buy beer for the beer cheese soup. Luckily Patrick is never, ever without Busch Lite in this house, so I sighed to myself and cracked open a can. I was surprised to find it actually... worked.
Ideally you will use a really good craft beer here. Nothing sweet, nothing with coffee or cacao nibs or whatever, just a plain, solid brown ale, or lager. If you're in a pinch, throw in a Busch Lite or similar lame domestic. But when you want good, beer flavor, do yourself a favor and get one that has flavor. If you like drinking the beer, you'll like it in the soup, just like when you cook with wines.
I prefer to use a Newcastle Brown Ale most times when I make this soup. It's classic, it's available at every grocery store and gas station, and it keeps well if you want to buy a six pack and use it all winter for beer cheese soups.
Please enjoy this tasty beer cheese soup, it's worth the prep work and it'll keep ya warm.
Beer Cheese Soup
Ingredients
- 3 tbsp butter
- 1 ½ cups onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 clove garlic minced
- ⅓ cup flour
- 3 cups chicken or vegetable broth
- 1 can beer (a solid brown ale like Newcastle works here, but I also have had success with Busch Lite)
- 4 cups milk
- 5-6 cups sharp or extra sharp Cheddar shredded
- 2 tbsp Dijon mustard
- 1 tsp dry mustard powder
- 2 tsp Worcestershire sauce
- 1-3 dashes hot sauce
- 1 tsp salt
- ⅛ tsp cayenne pepper optional
- black pepper to taste
Instructions
- Heat the butter in a large pot over medium heat.
- Add the onions, celery, carrots, and garlic and let saute until softened, about 5 minutes. Stir frequently to prevent sticking.
- Add the flour, stirring to coat the vegetables, and cook for 3 more minutes.
- Next, add the broth and beer, stirring well. Simmer over medium heat for 10 minutes.
- Slowly stir in the milk and mix well, let heat up for 1 minute.
- Turn the heat off but leave the pot on the burner. Slowly add the cheese, stirring to incorporate between each handful.
- Add the mustards, salt, and peppers here.
- Once the cheese is melted, use an immersion blender to whip the soup into a velvety, smooth mixture, for about 2-3 minutes. Taste again and adjust seasonings.
- Serve in a bread bowl, with bread or a big soft pretzel or garlic knot on the side if you wish. Or, put the garlic knot IN the bowl and cover with soup for a real treat.
Bread for beer cheese soup
You can go as high or low as you want when it comes to bread additions to your beer cheese soup! Go fancy and use a bread bowl!
I went middle of the road and lightly toasted a few slices of bakery bread, just a rustic loaf, nothing fancy.
And then there's the easiest option in the book — add croutons. Yes, croutons. When you think about it, they are just tiny squares of bread, so if you're looking for an easy, bread-y crunch, croutons can be the way to go.
This is why you invest in an immersion blender
Right here, you're going to want an immersion blender if you don't already have one. The ease of not pouring hot soup into the small, precarious opening of a blender bowl in batches is unmatched. Just stick this thing in, turn it on, and blend your soup up to your heart's content. It is worth the small investment and you'll find yourself using it more than you imagine once you have it. I recommend a metal immersion blender, it's done me right for years.
This is the first recipe I'm posting using the WP Recipe Maker plugin. I've been working behind the scenes plugging in all of my old recipes, stopping to take photos of ones from very early on, and am excited to unveil my new recipe page! In the meantime, STAY WARM!
Want more beer cheese recipes?
Beer cheese is a favorite combination around here, so there are plenty of options to choose from when it comes to cheese + beer. Or is it beer + cheese?
