Beer Cheese Soup
This Beer Cheese Soup is classic comfort food that will be on the table in under 30 minutes. Rich, creamy, cheesy with the flavor of your favorite beer shining through. Nothing is better than this on a fall day to watch the game.
Servings: 4 -6 servings
Calories: 556kcal
Equipment
Ingredients
- ½ teaspoon extra virgin olive oil
- 1 small onion finely chopped
- 1 ½ cups carrots cut in small cubes
- ¾ cup celery chopped
- 2 garlic cloves minced
- 2 bay leaves
- 4 tablespoons unsalted butter
- 2 tablespoons multi purpose flour
- 12 oz | 355 ml light beer
- 2 cups | 16.90 fluid ounces | 500 ml vegetable stock
- 1 tablespoon Worcestershire sauce
- ¾ cup | 5.98 fluid ounces | 177 ml whole milk
- 1 cup | 6.76 fluid ounces | 200 ml heavy cream
- 7.05 ounces | 200 g sharp cheddar cheese shredded
- 7.05 ounces | 200 g cheddar cheese shredded
- Sea salt and ground pepper to taste
Garnish
- Chives
- Garlic bread
Instructions
- 1. In a large saucepan or pot, heat oil over medium-low heat. Add onion, carrots, celery, and garlic with bay leaves. Cook until vegetables are tender. It will take about 5 minutes.
- 2. Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
- 3. Pour the beer, vegetable broth, Worcestershire sauce, milk, and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer.
- 4. Add cheese little by little to allow it to melt nicely. Season to taste.
- 5. Serve immediately hot with chives and garlic bread.
Notes
See the post for valuable tips and information for making the best beer cheese soup ever.
Nutrition
Serving: 1 | Calories: 556kcal | Carbohydrates: 17g | Protein: 19g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 900mg | Fiber: 2g | Sugar: 6g