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Creamy Cheddar Beer Soup

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A cozy, creamy soup combining sharp cheddar cheese and malty beer, perfect for warming up on chilly days. Easy to make with simple ingredients and ideal for family gatherings or potlucks.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, chopped
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 12 fl oz (355 ml) beer (lager or pale ale recommended)
  • 3 cups (720 ml) chicken broth (or vegetable broth for vegetarian)
  • 3 cups (about 340 g) sharp cheddar cheese, shredded
  • 1 cup (240 ml) half-and-half (or whole milk for lighter version)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Finely chop 1 medium yellow onion, 2 celery stalks, and dice 1 medium carrot. Mince 2 garlic cloves. This should take about 10 minutes.
  2. In a medium to large heavy-bottomed pot over medium heat, melt 4 tablespoons of unsalted butter until foamy but not browned (about 2-3 minutes).
  3. Add the chopped onion, celery, and carrot to the butter. Cook, stirring occasionally, until softened and fragrant—about 5 minutes. Add the garlic and cook for another 1 minute, careful not to burn.
  4. Sprinkle 1/4 cup all-purpose flour over the vegetables. Stir constantly with a whisk for about 2 minutes until the flour coats the veggies and turns a little golden but not dark brown.
  5. Gradually pour in 12 fl oz (355 ml) of beer while whisking vigorously to prevent lumps. Cook for 2-3 minutes to let the beer reduce slightly and alcohol cook off.
  6. Slowly add 3 cups (720 ml) chicken broth, stirring as you go. Bring to a gentle simmer and let the soup thicken for about 8-10 minutes, whisking occasionally.
  7. Reduce heat to low. Gradually add 3 cups (about 340 g) shredded sharp cheddar cheese in small handfuls, stirring constantly until melted and creamy. Avoid boiling.
  8. Stir in 1 cup (240 ml) half-and-half, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Season with salt and black pepper to taste. Heat gently for another 3-5 minutes until silky and hot.
  9. Give the soup a final stir and taste. Adjust seasoning if needed.
  10. Ladle into bowls and garnish with fresh chives or parsley if desired. Serve warm.

Notes

Whisk constantly when adding flour and beer to avoid lumps. Do not boil after adding cheese to prevent curdling. Use freshly shredded cheddar for best melting. Adjust thickness by adding broth or half-and-half as needed. For vegetarian version, use vegetable broth and omit Worcestershire sauce or use vegetarian alternative. Non-alcoholic beer or extra broth can substitute beer.

Nutrition

Keywords: cheddar beer soup, creamy soup, comfort food, winter soup, easy soup recipe, cheesy soup, beer soup

Find it online: https://fizzlefork.com/creamy-cheddar-beer-soup-recipe-easy-cozy-comfort-food-for-winter/