Easy Beer Cheese Soup … a rich, delicious game day recipe that’s sure to please a crowd and guaranteed to warm you up on chilly fall and winter days!
I have to tell you a funny story. First of all, I’m not the biggest football fan. I do love entertaining on game day and getting together with my friends and family, but you can usually find me chatting with someone or checking out the food table.
Anyway, when I first moved to Texas, I met someone who was convinced that she was going to turn me into a diehard football fan. I guess that is a qualification for living in Texas (people do love their football here). She also didn’t think much of my team, the Packers, and thought I should become a Saints fan … what?!?
She was sweet, but I had to laugh. I may not be the biggest fan out there, but I’m definitely a Packers fan and always will be. You really can’t grow up in Wisconsin and not be, unless you want to face the wrath of your neighbors.
Besides the Packers, Wisconsinites love two other things, beer and cheese. Yes, the stereotype is true. So to celebrate my team, I’m sharing my decadent and delicious Easy Beer Cheese Soup recipe.
And in celebration of football season, I’ve joined a group of bloggers from all over the country—all of whom are big football fans!—to bring you football-inspired recipes all season long. Last month, we shared our favorite tailgating recipes, and now we are sharing more than 60 team-themed ideas for celebrating on game day. Make sure to scroll to the bottom of the post for all the recipes!
This Easy Beer Cheese Soup recipe is seriously amazing! Beer Cheese Soup can be found on menus throughout Wisconsin, and I have to order it whenever I spot it. It’s just so good, and the flavor is so unique.
If you’ve never had this kind of soup before, you are in for a delicious surprise. Between the beer and the cheese, this Easy Beer Cheese Soup is absolutely loaded with flavor. Of course, it’s perfectly creamy and cheesy, but the beer adds an unexpected zing (that doesn’t taste overwhelmingly like beer, I must add).
I’m not going to lie, this Easy Beer Cheese Soup recipe is decadent, but the delicious taste makes it worth the indulgence. It’s also simple and quick to make. I think it took me about 30 minutes start to finish … that’s my kind of recipe!
The soup starts with a base of sauteed veggies, to which you’ll add a little flour to help thicken it, before adding the broth and a can of beer. You can use any kind of beer you’d like, but I prefer using a lighter beer, like a pilsner or a larger. I actually used Pabst Blue Ribbon, a classic Wisconsin beer, and it worked perfectly.
After a few minutes of simmering the soup will thicken. Beer Cheese Soup is often served pureed, and if you’d like a smooth soup, now’s the time to do it. I love my stick blender (affiliate link), and it would be perfect for this … way less messy than using a regular blender. I enjoy a little texture in my soup though, so I skipped that step.
Next comes a little Dijon mustard and cream, and then it’s time to add the cheese … the best part! Make sure to use a high-quality sharp cheddar cheese (preferably from Wisconsin if you can find it). It’s going to add a ton of flavor, so don’t skimp on quality. And if you have the time, shred the cheese yourself. Pre-shredded cheese is coated with additives to keep it from clumping, and it won’t melt as well.
Time to eat! I like to serve my Easy Beer Cheese Soup topped with green onions for a pop of flavor and with a side of hearty bread, like rye, for dipping … yum!
- 4 tbsp. unsalted butter
- 2 carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 bay leaf
- 1/2 tsp. salt
- 3 garlic cloves, minced
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 1/2 cup flour
- 3 cups vegetable broth
- 1 (12-oz.) can beer
- 1 tbsp. dijon mustard
- 1 cup heavy cream
- 12-oz. sharp cheddar cheese, shredded
- 2 green onions, thinly sliced (green part only)
- Melt butter in a large pot over medium heat.
- Add carrots, celery, onion, bay leaf, and 1/2 tsp. salt; saute until softened, about 10 minutes.
- Stir in garlic, paprika, and cayenne; cook until fragrant, about 30 seconds.
- Mix in flour and cook, stirring constantly, for a couple minutes.
- Slowly whisk in broth and beer.
- Bring mixture to a boil, then reduce heat to a simmer and cook until thickened and veggies are tender.
- Remove bay leaf, then stir in dijon and heavy cream. Do not boil.
- Add cheese, one handful at a time, whisking until smooth. Again, do not boil.
- Remove from heat and season to taste with salt and pepper.
- Serve soup hot, topped with green onions. Enjoy!
And I have to point out that my fellow Packer fan/blogger made a Beer Cheese Fondue … I told you the stereotype was true!
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I don’t know about you, but now I’m hungry!
Which recipe are you going to try first?
This post is in no way sponsored, endorsed, or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans, and we want to share our love for our teams, the game, and the food that brings us all together on game day.