Beer Cheese Soup with Garlic Butter Crostini Recipe

Name: Beer Cheese Soup with Garlic Butter Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 carrots, finely diced; 2 stalks celery, finely diced; 2 cloves garlic, minced; 1 small onion, finely diced 1/2 teaspoon dry mustard powder; Pinch cayenne pepper; Kosher salt and freshly ground black pepper; 3 tablespoons all-purpose flour; 2 cups chicken stock; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1 bottle pale ale, such as Pabst Blue Ribbon; 2 cups shredded sharp yellow Cheddar; 1 cup shredded gruyere; 1/2 cup half-and-half; Garlic Butter Crostini, for serving, recipe follows; 1/2 baguette, sliced into 12 thin slices on the diagonal; 3 tablespoons unsalted butter, softened; Kosher salt; 1 clove garlic

Servings: persons

3 tablespoons unsalted butter
2 carrots, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
1 small onion, finely diced 1/2 teaspoon dry mustard powder
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 cups chicken stock
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 bottle pale ale, such as Pabst Blue Ribbon
2 cups shredded sharp yellow Cheddar
1 cup shredded gruyere
1/2 cup half-and-half
Garlic Butter Crostini, for serving, recipe follows
1/2 baguette, sliced into 12 thin slices on the diagonal
3 tablespoons unsalted butter, softened
Kosher salt
1 clove garlic

1
Melt the butter in a Dutch oven or large saucepot over medium heat.
2
Add the carrots, celery, garlic, onions, mustard powder, cayenne and sprinkle with salt and pepper.
3
Sweat the vegetables until tender, about 15 minutes.
4
Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute.
5
Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes.
6
Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth.
7
Add the Cheddar, gruyere and half-and-half and stir until melted through and smooth.
8
Adjust the seasoning and top with the Garlic Butter Crostini.
9
Enjoy with a 30-pack of your favorite cheap beer.
10
Heat a grill pan over medium heat.
11
Brush the baguette slices on both sides with the butter and sprinkle with salt.
12
Grill the slices on both sides until grill marks form, about 3 minutes per side.
13
Rub the slices with the garlic.

661

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 20 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 carrots, finely diced, 2 stalks celery, finely diced, 2 cloves garlic, minced, and more.

Yes, Beer Cheese Soup with Garlic Butter Crostini 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 with Garlic Butter Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions