Best Cheddar Beer Soup Recipes

CHEDDAR CHEESE & BEER SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

CHEDDAR BEER SOUP

Steps:

• Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
• Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
• Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
• Serve sprinkled with bacon.

WISCONSIN CHEDDAR CHEESE BEER SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat.
• Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
• Add Parsley, cumin powder, beer and bring to a boil.
• Boil five minutes or until liquid has reduced by half.
• Add chicken broth and bring to a boil.
• In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
• Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
• Add cheese and chilies. Season with salt and lime juice.
• Serve immediately.

IRISH BEER CHEDDAR SOUP

Steps:

• Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.

CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM

Steps:

• Heat butter in a large, heavy saucepan over medium-high heat.
• Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
• Add salt and pepper and red pepper flakes to taste.
• Add beer; heat to a boil, stirring to scrape up any browned bits.
• Add chicken broth; heat to a boil.
• Cook until potatoes and carrots are tender, about 12 minutes.
• Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
• Puree and return to saucepan.
• Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
• Taste for seasoning; add more pepper flakes if needed.
• Ladle into bowls.
• Top each with shredded ham.

CHEDDAR BEER SOUP

Steps:

• Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.

OKTOBERFEST BEER AND SMOKED CHEDDAR SOUP WITH FULLBLOOD WAGYU BEEF BRATWURST

Steps:

• PREPARING THE BEER AND CHICKEN STOCK MIXTURE: In a medium-size saucepan, heat the beer and chicken stock. Allow it to come to a simmer on medium-high heat. Once the liquid is to a simmer, add in the Fullblood Wagyu beef bratwurst.Cook for 10 minutes. Once cooked, remove the bratwurst from the saucepan. Reserve the bratwurst. In addition, reserve the beer and chicken stock mixture for soup
• PREPARING THE SOUP: In a large saucepot, heat the grapeseed oil over medium heat. Then, add the Fullblood Wagyu beef bacon. Cook the bacon for 6-8 minutes until the fat is rendered and the bacon is crisp. Add the diced celery and onion to the saucepot. Cook until onion is translucent and the celery is soft. Add in the butter, and allow it to melt. Sprinkle in the flour, and cook for 5 minutes while stirring constantly. Once the flour in toasted, slowly start mixing in the beer and chicken stock mixture (that you previously prepared). Add one cup at a time while stirring constantly with a wooden spoon. Cook until it thickens slightly, and then add another cup of the beer and chicken stock mixture.Once you have added all of the beer and chicken stock mixture, reduce the heat to medium-low. Add in the kosher salt, minced garlic, and thyme sprigs. Let the soup cook on medium-low heat for 25 minutes while stirring occasionally.
• PREPARING THE BAGUETTE: Preheat the oven to 375°F.Cut the baguette into slices, and place them on a cookie sheet. Brush the slices of baguette with olive oil. Sprinkle kosher salt and freshly ground black pepper on the baguette slices. Bake the sliced bread for 10-12 minutes or until it is toasted
• PREPARING THE FULLBLOOD WAGYU BEEF BRATWURST: Heat a cast iron skillet on medium-high heat. Add in 2 tablespoons grapeseed oil to coat the bottom of the pan. Once the pan is hot, add in the previously cooked bratwurst. Sear the bratwurst on all sides until they are a nice golden brown. This usually takes about 2 minutes per side. Remove the bratwurst from heat, and reserve
• FINAL STEPS: Once the soup has simmered for 25 minutes, add in the heavy cream, grain mustard, and smoked cheddar cheese.Turn off the heat. If the soup is too thick, thin it out with a little chicken stock. Season to taste with kosher salt and freshly ground black pepper. Cut the seared Fullblood Wagyu beef bratwurst into bite-size pieces on a biased cut. Divide the soup amongst the bowls, and add a some bratwurst slices to each bowl. .Serve the soup hot with slices of toasted baguette on the side

PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE

Steps:

• Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
• Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
• Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
• Stir in the pumpkin, smoked paprika, salt, and pepper.
• Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.

CHEDDAR CHEESE POPCORN BEER SOUP

Steps:

• Add first 5 ingredients to heavy soup pot and lightly saute.
• Add remaining ingredients (using empty soup cans to measure the milk and beer) Heat to simmer.
• When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.

CHEDDAR BROCCOLI SOUP WITH BACON AND EGG CROUTONS MADE WITH BAVARIAN WHEAT BEER

Steps:

• In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft.
• While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed. Stir heavy cream into the soup, remove from heat, and puree with an immersion blender.
• Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm.
• Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt. Serve soup in crocks with a crouton floating on the surface of the soup.

TILLAMOOK CHEDDAR AND BEER SOUP

Steps:

• Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.
• Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
• Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.
• Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.

CHEDDAR, BEER, AND KIELBASA SOUP

Steps:

• In a large pot, heat oil over medium heat.
• Add sausage and saute until lightly browned, 3-4 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Add butter to the pot and heat until melted.
• Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
• Add garlic and saute for 1 minute.
• Sprinkle with flour and saute for 2 minutes.
• Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
• Decrease heat and simmer, stirring occasionally, for 30 minutes.
• Discard thyme sprigs.
• Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
• Do not let boil.
• Add reserved sausage.
• Remove from heat, taste and adjust seasoning with salt and pepper.
• Ladle into heated bowls and garnish with parsley and croutons (if desired).

BROCCOLI RABE AND CHEDDAR-BEER SOUP

Steps:

• Blanch the broccoli rabe in a large pot of boiling salted water until tender, about 4 minutes. Drain. When cooled, chop up the broccoli rabe and set aside.
• Heat the butter in a large, heavy saucepan over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 10 minutes. Stir in the flour, whisk in the beer and bring to a boil. Add the milk, 2 cups water and the soy and bring to a boil again. Boil the soup, stirring occasionally, until thickened and slightly reduced, about 6 minutes. Add in the chopped broccoli rabe. Remove the soup from the heat and carefully puree with an immersion blender. Stir in the cheese. Season with salt and pepper.
• Whisk the sour cream until smooth and dollop a heaping tablespoon into each bowl. Sprinkle with paprika.

BEER AND CHEDDAR SOUP

Steps:

• 1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeno, garlic and thyme ot the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer. 2. In a small skillet, melt hte butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 mins. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 mins. Stir in the bacon and season with salt and pepper. Add a few tbsp of broth if the soup is too thick. Serve with garlic toasts.

LOADED RICH AND CREAMY CHEESY CHEDDAR BEER SOUP

Steps:

• 1. Cook bacon til crisp, set aside on papertowels. (I pepper my bacon and bake it in the oven at 375 for about 18-20 minutes til crisp on a foil-lined sided (not flat) cookie sheet.) In microwave safe dish or pitcher, heat water and bouillon til bouillon is dissolved. Set aside. In large deep frying pan, place sausage that has been cut in half lengthwise, casing removed, then cut into bite-sized pieces. (All 5 of them.) Don't worry, it won't be too much. Add celery, onions and red potatoes. (Dice potatoes leaving the skins on.) Saute about 10 minutes, stirring ocaisionally. Add cooked bacon pieces (about 5 strips), jalapenos, garlic, cabbage and carrots, and 1/2 a stick butter. Saute 5 minutes. Add the flour and stir to coat. Cook, stirring gently , for 2 minutes to cook the "floury" taste out. Slowly stir in beer to mix. Stir in bouillon and cream slowly til mixed. Stir in mustard and pepper to taste. Bring to a simmer and simmer for 5 minutes til thickened stirring ocaisionally. Stir in cheeses til melted and creamy.
• 2. *Garnish with extra bacon, shredded cheddar cheese and jalapenos if desired.

HORSERADISH CHEDDAR BEER SOUP

Steps:

• In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and sauté 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
• Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
• Take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley and serve.
• Optional Additions: Some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and Worcestershire when you add the horseradish. For a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in Step 3. Then heat gently on LOW, stirring occasionally, for 4-5 minutes before final seasoning off the heat. Many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.

SPICY WHITE CHEDDAR BEER CHEESE SOUP RECIPE - (3.7/5)

Steps:

• In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeño. Cook until veggies become very tender, about 20 minutes. Add flour, and stir continuously to avoid browning. Let the veggies and flour cook for a few minutes, as this will alleviate the "flour" taste from occurring in the soup. The consistency of the veggies and flour together should feel similar to a vegetable "paste" as you stir it. Slowly add the beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme. Simmer for 30 minutes. Add the room temperature milk and half and half, then stir to blend everything together, and bring to a quick boil. As soon as the soup starts to boil, immediately turn the heat back down to a simmer, and allow it to simmer for another ten minutes. Whisk in cheese, and check to be sure consistency is to your liking. Add more stock if it seems too thick. Strain entire contents into another large pot, and add salt and pepper to taste. Serve in a bread bowls.

CHEDDAR BEER SOUP

Steps:

• Saute onion and celery until soft and transparent.
• Saute the diced carrots until tender but still a little crisp.
• Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
• Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
• Add Tabasco, dry mustard, and Worcestershire sauce.
• Bring to a simmer.
• Add beer; heat through and serve.

WISCONSIN CHEDDAR BEER SOUP (COOK'S COUNTRY)

Steps:

• 1. Melt butter in large pot over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes. 2. Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in two batches until completely smooth, return to pot, and simmer over medium-low heat. Whisk in cheese mixture, one handful at a time, until smooth. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

BEER-CHEDDAR SOUP

Steps:

• Preheat over to 450. Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450 for 10 minutes or until toasted. Set aside. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender. Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.