Beer Cheese Soup

This beer and cheese soup recipe is loaded with very sharp cheddar cheese and whatever your favorite beer is which for me is a pale ale.

Course Soup

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 452kcal

Melt butter in large stockpot over medium heat. Add carrots, pepper, salt and black pepper and cook, stirring, for about 5 minutes or until veggies are soft. Add the flour and stir until incorporated, about 2-3 minutes.
Add chicken broth, beer and half-and-half and cook at a simmer for about 15 minutes, stirring often.
Add cheddar to soup in stages, whisking each batch until smooth. Add the Worcestershire, nutmeg, mustard, lemon juice, hot sauce and ½ teaspoon black pepper and stir to combine.
Use an immersion blender and blend soup until smooth. It should take about 2-3 minutes to get everything. You can also puree in a blender in batches.
Ladle in bowl and eat with some pretzel bread.

Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
Use a beer you enjoy as it determines the flavor
Do not skip on adding the half-and-half as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use half-and-half, you could try coconut milk.
Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.