Cheddar Beer Soup Recipes

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BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

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

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.

CHEDDAR BEER SOUP



Cheddar Beer Soup image

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

Categories     Soup/Stew     Beer     Cheese     Appetizer     Cheddar     Gourmet     Cheese Week

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Steps:

  • Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
  • Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
  • Serve sprinkled with bacon.

CHEDDAR BEER SOUP



Cheddar Beer Soup image

Provided by Claire Robinson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 cup garlic infused olive oil
3 tablespoons unbleached all-purpose flour
4 cups chicken stock
2 cups grated extra-sharp Cheddar
1 cup dark beer
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.

BEER CHEESE SOUP



Beer Cheese Soup image

A delicious luscious creamy Beer Cheese Soup made with bacon, sweet onions, fresh garlic, sharp cheddar, and beer. For an over the top treat serve with soft pretzels or crostini.

Provided by Beth Pierce @smalltownwoman

Categories     Cream Soups

Number Of Ingredients 14

4 slice(s) bacon diced
1 medium sweet onion finely chopped
3 clove(s) garlic minced
4 tablespoon(s) butter
1/4 cup(s) flour
1 teaspoon(s) dried mustard
1/2 teaspoon(s) fresh ground black pepper
12 ounce(s) beer
1 cup(s) low sodium chicken broth
1 cup(s) milk
3 cup(s) shredded sharp cheddar
salt and pepper to taste
1 green onion thinly sliced
crostini

Steps:

  • In a heavy pot or Dutch Oven cook the bacon until crispy. Remove it with a slotted spoon to paper towels. Reserve the fat in the pot.
  • Add the onion and cook until soft. Reduce the heat and add the garlic cooking for 1 minute while stirring. Add enough butter to the skillet to make 4 tablespoons fat. Whisk in the flour and continue cooking for 2 minutes while whisking. Whisk in the dried mustard and black pepper.
  • Slowly whisk in the beer, chicken broth, and milk alternating between the three. Continue cooking over low heat until thickened and smooth whisking frequently.
  • Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time. Season with salt and pepper to taste. Garnish with the cooked bacon and thin sliced green onions. If desired serve with homemade crostini.
  • NOTES Reserve the bacon grease and add enough butter to it to make 4 tablespoons of fat. Use good quality cheddar and grate it fairly fine. This soup is best enjoyed as soon as it is made. It changes consistency when refrigerated and reheated. Although it is still delicious the consistency is better as soon as it is made. You can use almost any beer but a light ale or lager is going to give you the best flavor without being over powering. Avoid any flavored beer that might not be complementary for example pumpkin or raspberry. Store leftovers in an airtight container for up to 3 days. I do not recommend freezing this soup.

CHEDDAR, BEER, AND KIELBASA SOUP



Cheddar, Beer, and Kielbasa Soup image

Make and share this Cheddar, Beer, and Kielbasa Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 lb kielbasa, cut into 1/2-inch half-moons
2 tablespoons unsalted butter
2 onions, chopped
1/4 teaspoon fresh ground black pepper
4 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken stock
1 (12 ounce) bottle lager beer
4 sprigs fresh thyme
3 cups shredded cheddar cheese (tossed with 1 T all-purpose flour)
salt
2 tablespoons minced fresh flat leaf parsley

Steps:

  • In a large pot, heat oil over medium heat.
  • Add sausage and saute until lightly browned, 3-4 minutes.
  • Remove with a slotted spoon to a plate lined with paper towels; set aside.
  • Add butter to the pot and heat until melted.
  • Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
  • Add garlic and saute for 1 minute.
  • Sprinkle with flour and saute for 2 minutes.
  • Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
  • Decrease heat and simmer, stirring occasionally, for 30 minutes.
  • Discard thyme sprigs.
  • Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
  • Do not let boil.
  • Add reserved sausage.
  • Remove from heat, taste and adjust seasoning with salt and pepper.
  • Ladle into heated bowls and garnish with parsley and croutons (if desired).

Nutrition Facts : Calories 426.3, Fat 31, SaturatedFat 10.6, Cholesterol 64.8, Sodium 916.8, Carbohydrate 18, Fiber 0.9, Sugar 5.3, Protein 14.7

CHEDDAR CHEESE & BEER SOUP



Cheddar Cheese & Beer Soup image

The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 13

1/4 cup butter, cubed
3/4 pound potatoes, peeled and chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped (about 1-1/2 cups)
2 medium carrots, sliced (about 1 cup)
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
3 cups chicken stock
3 cups shredded sharp cheddar cheese
2 cups 2% milk
1/2 cup beer or apple juice

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

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.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

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