Best-Ever Beer Cheese Soup Recipe

Name: Best-Ever Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) salted butter; 1 to 1 1/2 large carrots, diced (about 3/4 cup); 3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced; Fine sea salt and freshly ground black pepper; 3/4 cup all-purpose flour; 4 cups chicken stock, low-sodium store-bought or homemade; One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale; 1 1/2 cups half-and-half; 12 ounces aged yellow cheddar (aged at least 2 years), grated; 1/2 tablespoon Worcestershire sauce; Dash hot sauce; 1/8 teaspoon grated nutmeg; 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; Mustard oil or extra-virgin olive oil, for garnish; Fresh goat cheese, for garnish; Fresh thyme leaves, for garnish

Servings: persons

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

1
In a large stockpot, melt the butter over medium heat.
2
Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes.
3
Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
4
Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
5
Add the cheddar to the soup by the handful, whisking each batch until smooth.
6
Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
7
Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
8
Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary.
9
Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

1053

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 8 tablespoons (1 stick) salted butter, 1 to 1 1/2 large carrots, diced (about 3/4 cup), 3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced, Fine sea salt and freshly ground black pepper, and more.

Yes, Best-Ever 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.

Best-Ever Beer Cheese Soup

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