Beer Cheese Soup Recipe

Name: Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter; 2 whole Carrots, Finely Diced; 2 stalks Celery, Finely Diced; 2 cloves Garlic, Minced; 1 whole Small Onion, Finely Diced; 1/2 teaspoons Dry Mustard Powder; 1 pinch Cayenne Pepper; Salt And Pepper; 3 Tablespoons All-purpose Flour; 2 cups Chicken Stock; 2 teaspoons Dijon Mustard; 1 teaspoon Teaspoon Worcestershire; 12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co); 2 cups Shredded Sharp Cheddar; 1 cup Shredded Gruyere; 1/2 cups Half-and-half; Garlic Crostini, For Serving (See Note)

Servings: persons

3 Tablespoons Unsalted Butter
2 whole Carrots, Finely Diced
2 stalks Celery, Finely Diced
2 cloves Garlic, Minced
1 whole Small Onion, Finely Diced
1/2 teaspoons Dry Mustard Powder
1 pinch Cayenne Pepper
Salt And Pepper
3 Tablespoons All-purpose Flour
2 cups Chicken Stock
2 teaspoons Dijon Mustard
1 teaspoon Teaspoon Worcestershire
12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co)
2 cups Shredded Sharp Cheddar
1 cup Shredded Gruyere
1/2 cups Half-and-half
Garlic Crostini, For Serving (See Note)

1
Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.
2
Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and Worcestershire and simmer until the vegetables are soft, about 15 minutes. Pour in the beer and simmer for about 5 minutes. Use an immersion blender to puree until smooth.
3
Add the cheddar, Gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.
4
Top with garlic crostini.
5
Note: To prepare garlic crostini, preheat oven to 400u00b0F. Cut a baguette into 1/2-inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.
6
Recipe from Jeff Mauro of Food Network.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, 2 whole Carrots, Finely Diced, 2 stalks Celery, Finely Diced, 2 cloves Garlic, Minced, and more.

Yes, Beer Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions