Best Best Beer Cheese Soup Recipes

BEST-EVER BEER CHEESE SOUP

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

BEST BEER CHEESE SOUP

Best Beer Cheese Soup image

This delicious blend of cheese, bacon, onion, basil and more is easy to make and well worth the effort.

Provided by Michelle Pope Matthews

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
½ pound sharp Cheddar cheese, grated
2 teaspoons garlic powder

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 15.7 g, Cholesterol 80.1 mg, Fat 28.8 g, Fiber 1.9 g, Protein 22.2 g, SaturatedFat 17.4 g, Sodium 922.4 mg, Sugar 2.5 g

BEST EVER BEER CHEESE SOUP

Best Ever Beer Cheese Soup image

Great for a meal, appetizer, or with a sandwich. This involves some chopping, but it's so worth it!

Provided by karaintn

Categories Cheese

Time 45m

Yield 7 cups, 7 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1/2 cup chopped celery
1 cup chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, crushed
1/4 cup chopped fresh parsley
1/4 cup flour
1/8 teaspoon pepper
3 teaspoons dry mustard
2 cups whole milk or 2 cups half-and-half
1 cup reduced-sodium chicken broth
12 ounces cubed process American cheese
12 ounces beer

Steps:

Melt butter in dutch oven over medium heat.
Stir in onion, celery, carrot, parsley, and garlic.
Cook 5 - 6 minutes or until vegetables are crisp tender.
Stir in flour, mustard, and pepper.
Mix well.
Cook 1 minute stirring constantly.
Gradually add milk and chicken broth and mix well.
Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
DO NOT BOIL.