Beer Cheese Soup
A rich and creamy beer cheese soup made with sharp cheddar, dark beer, onions, garlic, and warm spices. Perfect for chilly days or game day gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups dark beer (such as stout or porter)
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 0.5 teaspoon ground mustard
- 0.25 teaspoon cayenne pepper optional
- Salt and freshly ground black pepper to taste
- Chopped chives or green onions for garnish
Instructions
Preparation Steps
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the beer while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 5 minutes to cook off the alcohol.
- Slowly add the milk and heavy cream, stirring well. Continue to simmer for another 10 minutes, allowing the flavors to meld.
- Reduce heat to low. Gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth. Season with ground mustard, cayenne pepper (if using), salt, and black pepper.
- Serve hot, garnished with chopped chives or green onions.
Notes
For a smoother texture, blend half of the soup before adding the cheese. Great served with crusty bread.