Beer Cheese Soup
Two cheese, beer cheese soup recipe with the holy trinity of vegetables. Rich, creamy, and fully irresistible layers of flavor!
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
prepared mustard
|
|
| 8 | cups |
chicken broth
|
|
| 1 | can |
beer
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 3 | tablespoons |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
prepared mustard
|
|
| 1.9 | l |
chicken broth
|
|
| 1 | can |
beer
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 45 | ml |
Parmesan cheese
freshly grated |
|
Directions
In a large soup pot over medium heat, melt butter. Add celery, carrots, and onion; sautè until tender but not brown.
Remove vegetables with a slotted spoon, reserving butter in a soup pot.
Place vegetables into a food processor or blender; whirl until smooth; set aside.
In the soup pot over medium heat, make a roux by adding the flour to the reserved butter left in the pot. Gradually whisk in the chicken broth, stirring constantly.
Reduce heat to medium-low and cook 10 to 15 minutes, constantly stirring, until mixture just comes to a gentle boil and is thickened.
Reduce heat to low. Add beer and stir to combine. Mix in puréed vegetables and Cheddar cheese; simmer for another 20 minutes, occasionally stirring, until cheese is melted.
Remove from heat. Serve in soup bowls topped with Parmesan cheese and parsley.
For added pub-style pizzaz, you can top with popcorn or croutons.
