Easy Beer Cheese Soup
You won’t want to pass up this delicious beer cheese soup recipe.
Yummy homemade beer cheese soup for those chilly nights or game day food.
Simple and quick soup recipe that is the perfect comfort food.
Beer cheese soup is one of those delicious dishes, which you have to eat at least once in your life.
Its flavor is very reminiscent of cheese fondue.
And although it may look like a difficult dish to prepare, it is something that is done in a short time and in a very simple way.
Its origin is European and medieval.
The earliest versions of this soup contained only beer, stale bread, and possibly egg.
Today it contains blends of cheeses, spices, and the classic taste of beer.
The traditional version is made with a roux sauce as a base, but here we will prepare it in a different way to speed up the process and cook everything in one pot.
Regarding the way to serve it, there is a very important trick, the bowl.
We will use a round bread with a thick crust as a bowl.
The bread becomes moistened while you eat the soup, and eating it after the soup is a real delight.
However, you can serve it in a conventional bowl, accompanied by slices of bread and it also works wonders.
Serve this super delicious beer cheese for dinner, lunch or party food.
Get those stove tops ready for this amazing soup made from scratch.
Are you ready for the best beer cheese soup recipe?
How To Make Beer Cheese Soup
Peel the carrots and dice them.
Divide the chicken broth into two parts.
Dissolve the wheat flour in one of the broth halves.
Stir with a hand mixer and make sure the mixture is lump-free.
Reserve this portion.
Note: the wheat flour should not be dissolved directly in the soup because lumps may form.
Turn the stove on to medium-high heat, set a large pot, and pour the butter into the pot.
When the butter is melted, add the finely chopped onions.
Cook for a few minutes until the onions turn transparent.
Add the diced carrot and sauté for a few minutes.
Pour half of the broth that does not contain wheat flour into the pot.
Cook for ten minutes or until carrots is tender.
Add the cream, mustard, Worcestershire sauce, salt, and pepper.
Stir well.
When the cream has melted, add the beer.
Lastly, add the broth with wheat flour to the pot.
From this point on, you cannot stop beating to prevent lumps from forming.
Cook for a few minutes until the soup is thick and ready.
To serve, slice the top of a round loaf like a lid.
And with a fork scrape the inside of the bread being careful not to break its walls.
Remove all the bread crumbs (you can use them for dipping in soup).
Pour the soup into the cavity of the bread, top with a little extra cheese of your choice, and if desired, gratin it for a few minutes in the oven.
Enjoy
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Beer Cheese Soup
Ingredients
- 300 g. Emmental cheese grated
- 2 carrots 200 g.
- 1 beer 750 ml
- 1 large white onion finely chopped, 150 g.
- 1 cup of cream 300 ml
- 4 cups of chicken broth 1 l.
- ¼ cup of butter 60 g.
- ¼ cup of wheat flour 30 g.
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
To serve:
- round loaves of thick crust 15 cm in diameter.
- Additional cheddar cheese for serving
Instructions
- Peel the carrots and dice them.
- Divide the chicken broth into two parts. Dissolve the wheat flour in one of the broth halves. Stir with a hand mixer and make sure the mixture is lump-free. Reserve this portion. Note: the wheat flour should not be dissolved directly in the soup because lumps may form.
- Turn the stove on to medium-high heat, set a large pot, and pour the butter into the pot. When the butter is melted, add the finely chopped onions. Cook for a few minutes until the onions turn transparent.
- Add the diced carrot and sauté for a few minutes.
- Pour half of the broth that does not contain wheat flour into the pot. Cook for ten minutes or until carrots is tender. Add the cream, mustard, Worcestershire sauce, salt, and pepper. Stir well.
- When the cream has melted, add the beer.
- Lastly, add the broth with wheat flour to the pot. From this point on, you cannot stop beating to prevent lumps from forming. Cook for a few minutes until the soup is thick and ready.
- To serve, slice the top of a round loaf like a lid. And with a fork scrape the inside of the bread being careful not to break its walls. Remove all the bread crumbs (you can use them for dipping in soup). Pour the soup into the cavity of the bread, top with a little extra cheese of your choice, and if desired, gratin it for a few minutes in the oven.
Nutrition
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