Description
Luscious, creamy beer cheese soup with soft pretzels for maximum dippage!
Ingredients
Scale
- Olive oil, as needed
- 1 large carrot, peeled and diced
- 1/2 red bell pepper, diced
- 2 shallots or 1/2 small onion, diced
- 1/2 jalapeno, seeded and minced
- 2 garlic cloves, minced
- 1 stick (8 tablespoons) butter
- 3/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable stock
- One 12-ounce mild-flavored pale beer
- 1 cup heavy cream
- 1/2 cup whole milk
- 12 ounces aged sharp yellow cheddar cheese, coarsely grated
- 2 to 3 teaspoons Worcestershire sauce, to taste
- Pinch of grated nutmeg
- 2 to 3 teaspoons ground mustard, to taste
- Hot sauce, to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the carrots, red pepper, shallots, and jalapeno with a pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the butter; once melted, add the flour, stirring with a wooden spoon. Cook the flour for about 4 to 5 minutes, stirring often.
- Slowly whisk in the chicken stock, ensuring no lumps form. Add the beer, heavy cream and milk, stirring to combine. Cook over medium-low heat for 15 minutes, until thickened slightly.
- Working in batches, transfer to the blender and puree until completely smooth (hold a kitchen towel over the lid while working with hot liquids in the blender).
- Return the smooth soup to the pot and slowly whisk in the cheese. Add the Worcestershire, nutmeg, ground mustard and hot sauce, to taste. Season with salt and pepper. Serve hot.
Notes
As of 2024, I made a fantastic riff on this using a combination of smoked cheeses, about 1 tablespoon (or more to taste) smoked paprika, and finely cubed smoked sausage for a smoky beer cheese soup.
- Category: Soups/Stews