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One-Pot Beer Cheese Soup

Beer cheese soup makes for a warm and satisfying meal on cold, blustery days. Unfortunately, it has a reputation for being a bit tricky to make because it can turn into a gloppy mess if you aren’t careful. However, you can achieve picture-perfect (and palate-worthy) results at home with this easy recipe.

One-Pot Beer Cheese Soup

Course: Dinner
Servings

4-6

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 6 T. unsalted butter 

  • 1 large carrot, peeled and finely chopped

  • 1 large celery stalk, finely chopped

  • 1 small yellow onion, finely chopped

  • 2-3 cloves garlic, minced

  • ¼ c. all-purpose or whole wheat flour

  • 3 c. chicken or vegetable broth

  • 1 c. heavy cream, room temperature

  • 4 oz. goat cheese, cut into chunks and softened

  • 16 oz. sharp cheddar cheese, grated, plus extra for serving

  • 2 t. Dijon mustard

  • 2 t. Worcestershire sauce 

  • 8 oz. mild-flavored beer

  • 1/4 c. chopped red onion, 

  • Sea salt and black pepper, to taste

  • 4 pretzel rolls or a loaf of crusty bread, to serve

Directions

  • Add butter to a Dutch oven or soup pot over medium heat. Once melted, add carrot, celery, onion and garlic and sauté, stirring occasionally, until soft, about 8-10 minutes.
  • Gradually add flour and stir constantly until completely incorporated without any lumps. Cook for approximately 2-3 minutes.
  • Stir in broth and increase heat to medium-high. Bring to a boil, and then immediately reduce heat to medium-low. Season with salt and black pepper, to taste, and stir to combine. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. 
  • Remove from heat and blend mixture with an immersion blender until smooth. Otherwise, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
  • Once smooth, return the mixture to a Dutch oven or soup pot over medium-low heat. Temper the heavy cream by adding a couple of tablespoons of the hot soup to it, then stir it into the pot until well combined. 
  • Slowly whisk in goat cheese and half the cheddar cheese. Stir continually until cheese is completely melted before adding the remaining cheddar cheese. Stir constantly until completely melted.  
  • Add the mustard, Worcestershire sauce, and beer and stir until blended. If the soup is too thick at this point, add a little additional chicken or vegetable stock to reach the desired consistency. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
  • Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn, if desired. Enjoy!

Notes

  • Tip: Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.

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Petra Monaco

Petra Monaco

Introverted Rebel, author, artist, teacher + coach, doer of things, and a mom to 3 boys – one with some extra needs that have forever changed my life. 

I love all things personal growth, music, art, food, words, and more importantly coffee.

Petra Monaco

Hey there, hi!

Welcome to my space on the interwebs! I love all things personal growth, music, art, food, words, and more importantly coffee. Hi, I’m Petra. Introverted Rebel, author, artist, teacher + coach, doer of things, and a mom to 3 boys – one with some extra needs that have forever changed my life. And this is our life! 

Grab a cup, get comfortable, and let’s get into some shenanigans, shall we?!

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