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.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
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.
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 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 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 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!