Beer Cheese Soup Recipe: A Cozy Bowl of Comfort
Beer Cheese Soup is the ultimate cozy comfort food, perfect for chilly evenings or when craving a rich, flavorful dish.
This recipe combines savory bacon, caramelized onions, and the perfect blend of beer and cheese to create a mouthwatering soup that will leave you wanting more.
In this detailed guide, we’ll walk you through every step to ensure your soup is restaurant-quality with every spoonful.
Pro Tip: Pair this soup with a crusty, no-knead bread to elevate your dining experience!
How to Make Beer Cheese Soup: Step-by-Step Guide
Ingredients You’ll Need
- 4-6 slices thick-cut bacon
- 3 tablespoons salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon hot sauce (we recommend Frank’s)
- 1 teaspoon Worcestershire sauce
- 5 tablespoons flour
- 12 oz. beer (stick to one you enjoy drinking!)
- 2 cups chicken broth
- 2 cups half and half (half cream, half milk)
- 1 bay leaf
- 2 ½ cups shredded cheddar cheese (see cheese tips below)
- 2 green onions, diced
Seasonings:
- 1 teaspoon mustard powder
- ½ teaspoon each: dried thyme, smoked paprika
- ¼ teaspoon each: salt, pepper
- A pinch of cayenne (optional, for added heat)
Preparing Beer Cheese Soup: Step-by-Step Instructions
1. Cook the Bacon
Start by simmering the bacon in a large soup pot. This will allow the bacon to become crispy while releasing flavorful drippings, which will be key in building the soup’s depth.
Once the bacon is cooked, set it aside on a plate and reserve two tablespoons of the drippings.
2. Caramelize the Onions
Add the reserved bacon drippings and butter back into the pot. Toss in the diced onions and cook over medium heat until they become caramelized, which should take about 15 minutes. The onions should brown slightly, adding a sweet, rich flavor that pairs well with the beer.
3. Add Garlic and Seasonings
Once the onions are caramelized, stir in the minced garlic, hot sauce, Worcestershire sauce, mustard powder, thyme, smoked paprika, salt, and pepper.
Allow everything to cook together for about two minutes, which will give the seasonings time to release their flavors.
4. Make the Roux
Sprinkle in the flour and stir it continuously for two minutes. This will form a roux, which helps thicken the soup.
5. Pour in the Beer
Next, pour the beer into the pot in small splashes, stirring constantly. This prevents the flour from clumping and ensures the soup stays smooth. Let the beer simmer gently to cook off the alcohol while infusing the soup with its distinctive flavor.
6. Add Chicken Broth and Half & Half
Once the beer is fully incorporated, gradually add the chicken broth and half and half. Stir continuously as you pour to keep the texture smooth and creamy.
Add the bay leaf and bring the soup to a gentle bubble. Allow it to simmer, uncovered, for 15 minutes, letting the flavors meld and the soup thicken.
7. Add Cheese
Lower the heat to a gentle simmer. Slowly sprinkle in the shredded cheese, stirring as you go. Be careful to add the cheese in small amounts over low heat, as adding it too quickly or at a high temperature can cause the dairy to separate, resulting in a grainy soup.
Once all the cheese has melted and the soup is smooth, you’re ready to serve!
Pro Tips for the Best Beer Cheese Soup
Choosing the Right Cheese
For a bold, flavorful soup, we recommend using sharp cheddar cheese. Cracker Barrel Sharp Yellow Cheese is a great choice for its rich flavor and vibrant color.
If you want to spice things up, consider adding a bit of Cabot Hot Habanero Cheese for a kick. Gouda also adds a creamy texture and smoky depth.
Tip: Always shred cheese from a block for better texture and flavor. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Picking the Perfect Beer
The beer you choose will significantly impact the soup’s flavor. Stick to a beer you enjoy drinking.
Light beers like Bud Light or pale ales work well for a balanced flavor, while more hoppy beers will impart a stronger, sometimes bitter taste. If you’re unsure, a mild pale ale is always a safe option.
Flavor Enhancers
Mustard powder, Worcestershire sauce, and hot sauce are all subtle yet effective flavor enhancers in this recipe. While you won’t be able to taste them outright, they add depth and balance to the final dish.
Why Not Use a Crock Pot?
While many soups work well in a crock pot, this beer cheese soup is best made on the stove.
The stovetop method allows you to caramelize the onions, reduce the soup, and cook off the alcohol from the beer, all of which are crucial for achieving the perfect texture and flavor.
Storing and Reheating
Refrigeration
Store the soup in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat to prevent the cheese from separating.
Freezing
Although this is a dairy-based soup, it freezes quite well thanks to the flour. Store the soup in freezer-safe containers for up to three months. Thaw in the refrigerator overnight before reheating on the stove.
Frequently Asked Questions (FAQs)
What’s the best beer to use for beer cheese soup?
Choose a beer that you enjoy drinking, such as a light lager or pale ale. Avoid beers that are overly bitter or hoppy, as they can overpower the flavor of the soup.
Can I make this soup gluten-free?
Yes! Simply substitute the flour with a gluten-free alternative like cornstarch or gluten-free flour. Make sure to use gluten-free beer and broth as well.
Can I make beer cheese soup without alcohol?
While the alcohol in the beer cooks off during the simmering process, you can substitute it with non-alcoholic beer or additional chicken broth if preferred.
What cheeses work best in this soup?
Sharp cheddar is a must for its bold flavor. Gouda, Gruyère, or even a spicy pepper jack can be added for extra depth. Always shred your own cheese for the best results.
Can I add vegetables to this soup?
Absolutely! Diced carrots, celery, and even potatoes can be added for extra heartiness. Cook them down before adding the beer and broth.
Reference Links