Best 6 Bavarian Restaurant Beer Cheese Soup Recipes

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Indulge in the Bavarian culinary heritage with our delectable Beer Cheese Soup recipe, a staple in Bavarian restaurants and a true testament to the region's love for hearty and comforting cuisine. This creamy and flavorful soup combines the richness of melted cheese, the malty sweetness of beer, and a medley of aromatic spices, resulting in a dish that warms the soul and tantalizes the taste buds.

This article offers a comprehensive guide to crafting the perfect Bavarian Beer Cheese Soup, complete with step-by-step instructions, essential ingredients, and helpful tips to ensure a successful culinary experience. Additionally, we present two variations of the classic recipe – a traditional version using lager beer and a modern twist featuring the robust flavors of stout beer.

Whether you're a seasoned cook or just starting your culinary journey, our detailed instructions will guide you through each step of the process, from selecting the right ingredients to achieving the perfect consistency. Embrace the Bavarian tradition of hospitality and gather your loved ones around a steaming bowl of this savory soup.

So, don your apron, gather your ingredients, and embark on a culinary adventure that will transport you to the heart of Bavaria, where every spoonful of this exquisite soup tells a story of tradition, warmth, and pure indulgence.

Let's cook with our recipes!

BAVARIAN RESTAURANT BEER CHEESE SOUP



Bavarian Restaurant Beer Cheese Soup image

Make and share this Bavarian Restaurant Beer Cheese Soup recipe from Food.com.

Provided by Rhonda O

Categories     Cheese

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 10

1/4 lb butter
8 ounces cheddar cheese or 8 ounces American cheese
3 cups chopped celery
12 ounces beer
3 cups chopped onions
1 teaspoon garlic salt
1 stalk grated carrot
1 teaspoon white pepper
8 tablespoons flour
6 cups chicken stock

Steps:

  • Sauté celery, onions, carrots in butter.
  • Add salt and pepper.
  • Blend in flour.
  • Add chicken stock and cheese.
  • Heat gently until cheese melts.
  • Add beer.
  • Adjust spices to taste.
  • Serve piping hot with croutons on top, if desired.

15 AUTHENTIC GERMAN SOUPS



15 Authentic German Soups image

These German soup recipes are as authentic as it gets! Enjoy a true taste of Germany with beer soup, potato soup, bread soup, and more delicious bowls!

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 15

German Potato Soup With Sausage
Buttermilchsuppe
German Crepe Soup
Beer Soup
German Beer Cheese Soup
German Wedding Soup
Oma's Matzo Ball Soup
Bavarian Bread Soup
German Lentil Soup
German Cabbage Soup
German Borscht
German Goulash Soup
German Sauerkraut Soup
Oma's Beef Noodle Soup
German Onion Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a German soup in 30 minutes or less!

Nutrition Facts :

GERMAN BEER CHEESE SOUP



German Beer Cheese Soup image

Easy Beer Cheese Soup is ready in less than 30 minutes! Creamy comfort in a bowl with so much flavor is the perfect starter or a main course!

Provided by Jas

Categories     Main Course     Soup     Starter

Time 25m

Number Of Ingredients 13

4 bacon slices (diced)
1 large yellow onion (diced)
1 carrot (finely chopped or grated)
2 cloves garlic (minced)
¼ cup all-purpose flour
2 cup whole milk (or half-and-half)
1 cup reduced-sodium chicken broth
1 can or bottle beer ((about 10-12 oz.))
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
Salt & pepper (to taste)
3 cups sharp cheddar (shredded)
French fried onions (for garnish)

Steps:

  • In a Dutch oven over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble; set aside.
  • To the bacon fat, add the onions, carrots, and garlic. Cook over moderate heat, occasionally stirring until vegetables begin to soften, about 5 minutes. Add the flour and mix well. Cook, frequently stirring, for 2-3 minutes or until the flour turns golden brown.
  • Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until foam subsides. Stir in Worcestershire sauce, mustard, salt, and pepper.
  • Add cheese by handfuls, stirring constantly, but gently, and cook until cheese is melted, 3 to 4 minutes (do not boil). Stir in half of the crumbled bacon.
  • Ladle soup into bowls and top with remaining bacon. Garnish with French fried onions and sliced green onion, if desired. Serve with your favorite beer!

Nutrition Facts : Calories 376 kcal, Carbohydrate 13 g, Protein 20 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 77 mg, Sodium 674 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

  • In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
  • Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
  • Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
  • Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
  • Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

OTTO'S BEER CHEESE SOUP



Otto's Beer Cheese Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
7 ounces extra-sharp Cheddar, shredded
7 ounces processed Swiss cheese, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)

Steps:

  • Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

BEER CHEESE SOUP II



Beer Cheese Soup II image

This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon margarine
½ cup chopped onion
½ teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese

Steps:

  • Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  • Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  • Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g

Tips:

  • Use a good quality beer for the best flavor. A dark beer will give the soup a richer flavor, while a light beer will give it a lighter flavor.
  • Don't boil the beer. Boiling the beer will drive off the alcohol and ruin the flavor of the soup.
  • Use a good quality cheese. A sharp cheddar cheese will give the soup a nice bite, while a mild cheddar cheese will give it a more mellow flavor.
  • Don't overcook the soup. The soup should be cooked until the cheese is melted and the vegetables are tender, but not mushy.
  • Serve the soup with a crusty bread or crackers for dipping.

Conclusion:

Bavarian beer cheese soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, spicy or mild, this soup is sure to please everyone at your table. So next time you are looking for a comforting and delicious soup, give Bavarian beer cheese soup a try.

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