One-Pot Beer Cheese Soup

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.

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One-Pot Beer Cheese Soup

A Warming Hearty Cheesy Soup

Prep Time15 mins

Cook Time1 hr 15 mins

Total Time1 hr 30 mins

Course: Soup

Cuisine: American

Keyword: beer cheese, soup

Servings: 6

Ingredients

• 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

Instructions

• 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!

Notes

Tip: Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.

Loving Life — The Reboot!

Dominique