Cheese Ale Soup Recipes

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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

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.

BEER CHEESE SOUP II



Beer Cheese Soup II image

This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

Provided by Debbie Rowe

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

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon margarine
½ cup chopped onion
½ teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g

ALE AND CHEDDAR SOUP



Ale and Cheddar Soup image

This is a recipe from the Howe Sound Inn and Brewing Company in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. This soup goes great with the Butter-Beer Bread (Recipe #189804)

Provided by PiceSeasGirl

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
3 slices double smoked bacon, Cut into 1/2 inch pieces
1 large white onion, Chopped
2 tablespoons flour
2 cups chicken stock
2 cups amber ale
2 large baking potatoes, Peeled and Cut into 1-inch pieces
3 cups old cheddar cheese, Grated
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground

Steps:

  • In a large saucepan, heat butter over medium-high heat.
  • Add bacon and sauté for 1 minute.
  • Add onion; sauté for 2 minutes or until tender.
  • Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
  • Add stock and ale; increase heat to high and bring to a boil.
  • Add potatoes; return to a boil.
  • Reduce heat and simmer for 20 minutes or until potatoes are tender.
  • Transfer soup in batched to the food processor and process until smooth.
  • Add cheese and stir until melted.
  • Stir in cream, salt and pepper.
  • Taste and adjust seasonings.
  • Note: Do not boil this soup again or it will curdle.

Nutrition Facts : Calories 387.6, Fat 26.8, SaturatedFat 16.3, Cholesterol 85.1, Sodium 638.4, Carbohydrate 16.3, Fiber 1, Sugar 2.4, Protein 16.6

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.

CHEESE AND ALE SOUP



Cheese and Ale Soup image

Another great recipe from the Neiman Marcus Taste Cookbook. Tastes great topped with crispy croutons. I make with Bass ale, as this was suggested in the cookbook.

Provided by Brookelynne26

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
1 large onion, finely diced
2 garlic cloves, crushed
4 cups half-and-half
1 lb sharp yellow cheddar cheese, grated
1 lb gruyere, grated
2 cups dark beer
1 cup heavy cream
salt (to taste)
pepper (to taste)
1 dash Tabasco sauce
1 dash Worcestershire sauce

Steps:

  • Melt 2 tbsp butter in a large saucepan over medium high heat. Add the onion and garlic and saute for 3 minutes. Add the half and half and bring to a boil. Reduce heat to low nd simmer 5 minutes.
  • Add both cheeses and whisk until thoroughly melted. Remove pan from heat and transfer to a blender in batches. Blend to a creamy consistency.
  • Transfer soup to clean saucepan over low heat. Gradually stir in ale and cream. Bring to a simmer. Season to taste with salt and pepper. Add in dash of tobasco and worcestershire.
  • Ladle into serving bowls.

Nutrition Facts : Calories 808.8, Fat 67.9, SaturatedFat 41.9, Cholesterol 222.9, Sodium 608.6, Carbohydrate 11.2, Fiber 0.3, Sugar 1.5, Protein 35.8

CHEESE SOUP



Cheese Soup image

Provided by Alton Brown

Time 1h5m

Yield about 1 1/2 quarts (about 4 servings)

Number Of Ingredients 15

2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

Steps:

  • Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
  • Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
  • Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

BEST BEER CHEESE SOUP



Best Beer Cheese Soup image

This delicious blend of cheese, bacon, onion, basil and more is easy to make and well worth the effort.

Provided by Michelle Pope Matthews

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

Time 55m

Yield 8

Number Of Ingredients 14

5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
½ pound sharp Cheddar cheese, grated
2 teaspoons garlic powder

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.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 15.7 g, Cholesterol 80.1 mg, Fat 28.8 g, Fiber 1.9 g, Protein 22.2 g, SaturatedFat 17.4 g, Sodium 922.4 mg, Sugar 2.5 g

CHEESE AND BEER SOUP



Cheese and Beer Soup image

This is a zippy cheese and ale soup that's really tasty! Don't be afraid to personalize it.

Provided by catlover20

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13

6 strips bacon
5 tablespoons butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup peeled, chopped parsnip
2 tablespoons minced garlic
½ cup all-purpose flour
4 cups chicken stock
2 cups amber beer
2 bay leaves
⅛ teaspoon cayenne pepper
½ cup heavy whipping cream
2 cups shredded Cheddar cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
  • Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
  • Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.6 g, Cholesterol 105.8 mg, Fat 33.9 g, Fiber 2.2 g, Protein 16.4 g, SaturatedFat 19.9 g, Sodium 1187.1 mg, Sugar 3.5 g

CHEESE & ALE SOUP



Cheese & Ale Soup image

Cheese and ale get top billing in this glorious (and easy-to-make) soup. But you'll also enjoy the leeks, onions and bacon in there!

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 8

5 slices OSCAR MAYER Bacon, chopped
1/2 cup finely chopped leeks (white and green parts)
3 cloves garlic, minced
2 Tbsp. flour
1-1/2 qt. (6 cups) milk
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
3/4 cup beer or ale
3 Tbsp. chopped fresh parsley

Steps:

  • Cook bacon, leeks and garlic in large saucepan on medium-high heat 7 to 9 min. or until bacon is crisp, stirring frequently. Drain; discard drippings. Return bacon mixture to pan.
  • Stir in flour; cook and stir on medium heat 1 min. Gradually stir in milk; cook 8 min. or until slightly thickened, stirring frequently.
  • Add VELVEETA; cook 5 min. or until completely melted, stirring frequently. Stir in beer; cook 2 min. or until heated through, stirring occasionally. Serve topped with parsley.

Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 14 g, Protein 17 g

BEER CHEESE SOUP



Beer Cheese Soup image

Onion, parsley, paprika and beer flavor this smooth rich soup. A family friend used to invite us up for Sunday supper and served this several times. It was so simple and good, I got the recipe for my daughter, who was just learning to cook. -Sharon Lock, Forman, North Dakota.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons finely chopped onion
1/2 teaspoon butter
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup beer or nonalcoholic beer
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
3/4 pound process cheese (Velveeta), cubed

Steps:

  • In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).

Nutrition Facts : Calories 269 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 1077mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 13g protein.

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