Best Cheese Ale Soup Recipes

PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE

Pumpkin Ale Beer Cheese Soup with Sharp Cheddar and Gruyere image

Oooh so cheesy and comforting and perfect for the season. Pumpkin ale, pumpkin puree, and a couple of pinches of nutmeg add comforting fall notes to classic beer cheese soup.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 19

Ingredients

1/2 stick (1/4 cup unsalted butter)
1 medium yellow onion (diced (2 cups))
1 medium carrot (diced small (1/2 cup))
1/2 celery stalk (diced small (1/4 cup))
2 medium garlic cloves (minced (2 teaspoons))
2 teaspoons finely chopped fresh sage (4-5 medium leaves - or 1/2 teapoon dried)
1 bay leaf
1/3 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
1 12-oz bottle pumpkin ale (I use Blue Moon Harvest Pumpkin Ale)
1 cup pumpkin puree
1/8 teaspoon smoked paprika
1 teaspoon coarse salt like kosher salt (can use table salt, but I suggest about 1/2 teaspoon to start as it's a little harsher)
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese (about 3/4 pound)
1 cup shredded Gruyere cheese (about 1/4 pound)
Pinch or two of ground nutmeg (to taste (I add about 1/8 teaspoon))
Kosher salt and freshly ground black pepper (to taste)

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.

CHEESE & ALE SOUP

Cheese & Ale Soup image

Cheese and ale get top billing in this glorious (and easy-to-make) soup. But you'll also enjoy the leeks, onions and bacon in there!

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 8

Ingredients

5 slices OSCAR MAYER Bacon, chopped
1/2 cup finely chopped leeks (white and green parts)
3 cloves garlic, minced
2 Tbsp. flour
1-1/2 qt. (6 cups) milk
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
3/4 cup beer or ale
3 Tbsp. chopped fresh parsley

Steps:

Cook bacon, leeks and garlic in large saucepan on medium-high heat 7 to 9 min. or until bacon is crisp, stirring frequently. Drain; discard drippings. Return bacon mixture to pan.
Stir in flour; cook and stir on medium heat 1 min. Gradually stir in milk; cook 8 min. or until slightly thickened, stirring frequently.
Add VELVEETA; cook 5 min. or until completely melted, stirring frequently. Stir in beer; cook 2 min. or until heated through, stirring occasionally. Serve topped with parsley.

Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 14 g, Protein 17 g