Beer-Cheese Soup
This rich and creamy Beer-Cheese Soup recipe features a savory base of sautéed aromatics, a flavorful ale or lager, and sharp Cheddar cheese. It's a comforting and hearty dish, perfect for a cozy meal, and can be enhanced with optional garnishes like crispy bacon and fresh scallions.
Equipment
- 1 Large Pot or Dutch Oven For cooking the soup base and cheese sauce.
- 1 Whisk Essential for making the roux and incorporating cheese smoothly.
- 1 Cutting Board For preparing vegetables.
- 1 Chef's knife For finely chopping onion, peppers, and shredding cheese (if not pre-shredded).
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely chopped
- ½ cup finely chopped yellow bell pepper
- 1 tablespoon finely chopped serrano peppers 2 small
- ¼ cup all-purpose flour
- 1 12-ounce bottle ale or lager beer
- 2 cups reduced-sodium chicken broth
- 1 cup half-and-half
- 1 teaspoon Dijon mustard
- 12 ounces sharp Cheddar cheese shredded (about 3 1/2 cups)
- ½ teaspoon ground pepper
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Crumbled crispy bacon chopped scallions and/or finely chopped fresh chives (optional)
Instructions
- Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped yellow onion, yellow bell pepper, and serrano peppers to the pot. Cook, stirring occasionally, until the vegetables are softened, which should take about 5-7 minutes.
- Stir in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux and ensure there is no raw flour taste.
- Gradually whisk in the 12-ounce bottle of ale or lager beer until smooth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring, and cook for 2-3 minutes to allow the alcohol to cook off.
- Add 2 cups of reduced-sodium chicken broth, 1 cup of half-and-half, and 1 teaspoon of Dijon mustard to the pot. Bring the mixture to a gentle simmer, stirring frequently.
- Reduce the heat to low. Gradually add the 12 ounces of shredded sharp Cheddar cheese, a handful at a time, whisking constantly until each addition is fully melted and smooth before adding more.
- Crucially, do not allow the soup to boil once the cheese has been added, as this can cause the cheese to separate and become grainy.
- Stir in 1/2 teaspoon of ground pepper, 1/8 teaspoon of salt, and 1/8 teaspoon of cayenne pepper.
- Taste the soup and adjust the seasoning as needed to achieve the desired balance of flavors.
- Serve the beer-cheese soup warm, optionally garnished with crumbled crispy bacon, chopped scallions, and/or finely chopped fresh chives.
Notes
For optimal creaminess and to prevent a grainy texture, always shred block sharp Cheddar yourself; pre-shredded varieties often contain anti-caking agents that hinder smooth melting. When incorporating the cheese, remove the pot from direct heat or significantly lower the temperature. Add the cheese in small batches, whisking continuously until each addition is fully melted before adding more to prevent clumping. Select a high-quality ale or lager that you genuinely enjoy, as its flavor will be prominent in the soup. Avoid overly hoppy or bitter beers which can make the soup unpleasantly sharp. Ensure the flour is thoroughly cooked when making the roux to eliminate any raw taste and guarantee a smooth, thick base.