Easy Beer Cheese Soup
Warm up with a bowl of this easy Beer Cheese Soup ... it's the perfect cold weather treat!
Servings: 6 people
Calories: 527kcal
Ingredients
- 4 tablespoons unsalted butter
- 2 carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 bay leaf
- ½ teaspoon salt
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ½ cup flour
- 3 cups vegetable broth
- 1 (12-ounce) can beer
- 1 tablespoon dijon mustard
- 1 cup heavy cream
- 12 ounces sharp cheddar cheese, shredded
- salt
- pepper
- 2 green onions, thinly sliced (green part only)
Equipment
Instructions
- Melt butter in a large pot over medium heat.
- Add carrots, celery, onion, bay leaf, and ½ 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.
- Discard bay leaf, then if you'd prefer a smooth soup, use an immersion blender to puree the soup. (I prefer it chunky.)
- 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!
Notes
Make sure to read the information before recipe for lots of helpful tips, including how to choose the right beer.
Nutrition
Calories: 527kcal
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