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Today is National Cheese Lover’s Day!
A day just for cheese lovers — of which I am one! I often pick restaurants based on my ability to have an entre with cheese…
So in celebration of today, I am posting a beer cheese soup recipe. Perfect for winter!
Beer cheese soup makes for a warm and satisfying meal on cold, blustery days. Unfortunately, it has a reputation for being a bit tricky to make because it can turn into a gloppy mess if you aren’t careful. However, you can achieve picture-perfect (and palate-worthy) results at home with this easy recipe.
One-Pot Beer Cheese Soup
- 6 T. unsalted butter
- 1 large carrot peeled and finely chopped
- 1 large celery stalk finely chopped
- 1 small yellow onion finely chopped
- 2-3 cloves garlic minced
- ¼ c. all-purpose or whole wheat flour
- 3 c. chicken or vegetable broth preferably organic
- Sea salt and black pepper to taste
- 1 c. heavy cream room temperature
- 4 oz. goat cheese cut into chunks and softened
- 16 oz. sharp cheddar cheese grated, plus extra for serving
- 2 t. Dijon mustard
- 2 t. Worcestershire sauce
- 8 oz. mild-flavored beer
- 1/4 c. chopped red onion
- 4 pretzel rolls or a loaf of crusty bread to serve
- Add butter to a Dutch oven or soup pot over medium heat. Once melted, add carrot, celery, onion and garlic and sauté, stirring occasionally, until soft, about 8-10 minutes.
- Gradually add flour and stir constantly until completely incorporated without any lumps. Cook for approximately 2-3 minutes.
- Stir in broth and increase heat to medium-high. Bring to a boil, and then immediately reduce heat to medium-low. Season with salt and black pepper, to taste, and stir to combine. Simmer uncovered for approximately 30-35 minutes, stirring occasionally.
- Remove from heat and blend the mixture with an immersion blender until smooth. Otherwise, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
- Once smooth, return mixture to Dutch oven or soup pot over medium-low heat. Temper the heavy cream by adding a couple of tablespoons of the hot soup to it, then stir it into the pot until well combined.
- Slowly whisk in goat cheese and half the cheddar cheese. Stir continually until cheese is completely melted before adding the remaining cheddar cheese. Stir constantly until completely melted.
- Add the mustard, Worcestershire sauce, and beer and stir until blended. If the soup is too thick at this point, add a little additional chicken or vegetable stock to reach desired consistency. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
- Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn, if desired. Enjoy!
Loving Life — The Reboot!