Best Beer Cheese Soup Recipes

BEER CHEESE SOUP

Steps:

• Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
• Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
• Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
• Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
• Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
• Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
• Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
• Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

BEER CHEESE SOUP II

Steps:

• Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
• Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
• Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

BEST BEER CHEESE SOUP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
• Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• 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.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. 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.

GERMAN BEER CHEESE SOUP

Steps:

• In a Dutch oven over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble; set aside.
• To the bacon fat, add the onions, carrots, and garlic. Cook over moderate heat, occasionally stirring until vegetables begin to soften, about 5 minutes. Add the flour and mix well. Cook, frequently stirring, for 2-3 minutes or until the flour turns golden brown.
• Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until foam subsides. Stir in Worcestershire sauce, mustard, salt, and pepper.
• Add cheese by handfuls, stirring constantly, but gently, and cook until cheese is melted, 3 to 4 minutes (do not boil). Stir in half of the crumbled bacon.
• Ladle soup into bowls and top with remaining bacon. Garnish with French fried onions and sliced green onion, if desired. Serve with your favorite beer!

BEST EVER BEER CHEESE SOUP

Steps:

• Melt butter in dutch oven over medium heat.
• Stir in onion, celery, carrot, parsley, and garlic.
• Cook 5 - 6 minutes or until vegetables are crisp tender.
• Stir in flour, mustard, and pepper.
• Mix well.
• Cook 1 minute stirring constantly.
• Gradually add milk and chicken broth and mix well.
• Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
• Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
• DO NOT BOIL.

OTTO'S BEER CHEESE SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.