The Ultimate Creamy Beer Cheese Soup
Beer cheese soup makes for a warm and satisfying meal on cold, blustery days. Unfortunately, it has a reputation for being a bit tricky to make because it can turn into a mess if you aren’t careful. But don’t let that stop you, you can achieve picture-perfect results at home with this foolproof recipe.
Why This is the Best Beer Cheese Soup Recipe
To get that velvety texture you find at high-end gastropubs, you need more than just cheese and beer. Our recipe focuses on three pillars of success:
- The Base: A perfectly blonde roux for thickening.
- The Liquid: A balanced ratio of chicken stock, heavy cream, and high-quality ale.
- The Cheese: Hand-shredded varieties for maximum meltability.
Pro-Tips for a Silky, Never-Grainy Texture
The biggest challenge with beer cheese soup is emulsification. Follow these three rules to ensure your soup stays smooth:
1. Shred Your Own Cheese
Never use pre-shredded cheese from a bag. Those products are coated in cellulose (wood pulp) to prevent clumping, which prevents the cheese from melting smoothly into the liquid. Buy a block and use a box grater or food processor.
2. Choose the Right Beer
The flavor of your soup will depend heavily on your choice of beer:
- Lagers or Pilsners: Provide a mild, classic flavor.
- Amber Ales: Add a nutty, toasted note (highly recommended).
- IPAs: Use caution; the hops can turn bitter when boiled.
3. Temperature Control is Key
Never boil your soup after adding the cheese. High heat causes the proteins in the cheese to tighten and separate from the fats, leading to a gritty texture. Remove the pot from the heat or turn it to the lowest setting before slowly whisking in your cheddar.
The Ultimate Creamy Beer Cheese Soup
Servings 4
Ingredients
- 6 T. unsalted butter
- 1 large carrot peeled and finely chopped
- 1 large celery stalk finely chopped
- 1 small yellow onion finely chopped
- 2-3 cloves garlic minced
- ¼ c. all-purpose
- 3 c. chicken or vegetable broth
- Sea salt and black pepper to taste
- 1 c. heavy cream room temperature
- 4 oz. goat cheese cut into chunks and softened
- 16 oz. sharp cheddar cheese grated, plus extra for serving
- 2 t. Dijon mustard
- 2 t. Worcestershire sauce
- 8 oz. mild-flavored beer
Instructions
- Add butter to a Dutch oven or soup pot over medium heat. Once melted, add carrot, celery, onion and garlic and sauté, stirring occasionally, until soft, about 8-10 minutes.
- Gradually add flour and stir constantly until completely incorporated without any lumps. Cook for approximately 2-3 minutes.
- Stir in broth and increase heat to medium-high. Bring to a boil, and then immediately reduce heat to medium-low. Season with salt and black pepper, to taste, and stir to combine. Simmer uncovered for approximately 30-35 minutes, stirring occasionally.
- Remove from heat and blend mixture with an immersion blender until smooth. Otherwise, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
- Once smooth, return mixture to Dutch oven or soup pot over medium-low heat. Temper the heavy cream by adding a couple tablespoons of the hot soup to it, then stir it into the pot until well combined.
- Slowly whisk in goat cheese and half the cheddar cheese. Stir continually until cheese is completely melted before adding the remaining cheddar cheese. Stir constantly until completely melted.
- Add the mustard, Worcestershire sauce, and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock to reach desired consistency. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
- Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with parsley, if desired. Enjoy!
How to Fix a “Gloppy” Soup
If your soup does start to separate, don’t panic. You can often save it by removing it from the heat and using an immersion blender to re-emulsify the fats and proteins. Adding a tiny splash of lemon juice or white wine can also help break down the protein clumps. Beer cheese soup doesn’t have to be a gamble. By choosing the right ingredients and managing your heat, you can create a restaurant-quality meal that warms you from the inside out.
Ready to get cooking?
Grab your favorite ale and a block of sharp cheddar,
and turn those blustery days into the most delicious part of your week!
Enjoy!
