This Beer Cheese Soup combines the richness of cheddar with the depth of beer, creating a warm, indulgent dish. It's a creamy treat perfect for chilly evenings.
Servings : 6servings
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Resting Time 5 minutesmins
Total Time 45 minutesmins
Ingredients
3tablespoonsolive oil
1smallyellow onion,chopped
1largelarge carrot,sliced into thin rounds
1teaspoonsalt, or to taste
¼ to ½teaspoonfresh ground black pepper,or to taste
2clovesgarlic,minced
4tablespoonsbutter
⅓cupall-purpose flour
3cupschicken broth or vegetable broth
12ouncesbeer,do not use dark beer - the soup will be bitter
½cupheavy cream
1bay leaf
8ouncesshredded cheddar cheese
chopped fresh parsley,for garnish
Instructions
Heat olive oil in a Dutch oven set over medium heat. Add the onions and carrots to the heated oil and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Add garlic and cook for 15 seconds, or until fragrant. Add butter and stir until melted. Stir in the flour and cook, stirring constantly, until well blended.
Mix in the broth, beer, and heavy cream. Add the bay leaf, increase the heat to high, and bring the soup to a boil. Reduce the heat to a simmer, and continue to cook, stirring occasionally, until thickened, about 10 to 12 minutes.
Slowly stir in the cheese. Remove from heat and cover with a lid; set aside for 5 minutes to melt the cheese. Remove the lid and stir. Discard the bay leaf.
With an immersion blender, blend the soup until smooth. Or, you can transfer the soup to a blender and process it until completely smooth.
Taste for salt and pepper and adjust accordingly.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve.
Soup Pot: The beer's carbonation makes the soup foam when boiling. To prevent spillage, use a Dutch oven and add the beer slowly if there's excessive foaming.
Beer: I suggest using light beer, which will give the soup enough bite. Don't use dark beer because it will make the soup bitter.
Grate the cheese: If possible, use freshly grated cheese for the best flavor and consistency.
Cook the roux: After mixing the flour with butter, cook it briefly before introducing the broth to avoid a gritty texture.
Avoid overheating: Given the dairy content, maintain a soft simmer. High heat can cause the cream to scorch.
Remove from heat after adding the cheese to prevent the cheese from separating.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.