Best 3 Beer Cheese Soup In Bread Bowls Recipes
Indulge in a delightful culinary journey with our tantalizing collection of beer cheese soup recipes, each meticulously crafted to offer a unique symphony of flavors. From the classic Wisconsin-inspired delight to a hearty slow-cooker version, and even a tantalizing vegetarian option, our recipes cater to every palate. Dive into a bowl of velvety smooth goodness, enveloped in a warm embrace of melted cheese and the robust character of your favorite beer. Served in crusty bread bowls, these soups transform into an edible masterpiece, perfect for a cozy night in or an impressive gathering with friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
BEER-CHEESE VELVET SOUP
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
BEER CHEESE BREAD BOWL
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the bread bowl: Preheat the oven to 375 degrees F.
- Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
- Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
- For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
- Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.
BEER CHEESE SOUP IN BREAD BOWLS
Make and share this Beer Cheese Soup in Bread Bowls recipe from Food.com.
Provided by Mom2Rose
Categories < 60 Mins
Time 40m
Yield 2 soup in bread bowls, 2 serving(s)
Number Of Ingredients 9
Steps:
- Bake mini-loaves as directed on bag.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat.
- Stir in flour; cook 1 minute, stirring constantly.
- Gradually add broth and half-and-half, cooking and stirring until thickened.
- Add cheese, Worcestershire sauce and beer.
- Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
- Remove loaves from oven; cool 10 minutes.
- Cut top off each loaf.
- Lightly press centers of loaves down to form bowls.
- Place each bread bowl in individual shallow soup plate.
- Spoon soup into each bread bowl.
- Sprinkle with chives.
- Place top of each loaf next to filled bread bowl.
Tips:
- Use a good quality beer. The flavor of the beer will come through in the soup, so it's important to use a beer that you enjoy drinking. You can use any type of beer you like, but a dark beer will give the soup a richer flavor.
- Shred your own cheese. Pre-shredded cheese is often coated with cellulose, which can prevent it from melting smoothly. Shredding your own cheese will ensure that it melts evenly and creates a creamy soup.
- Don't boil the soup. Boiling the soup will cause the cheese to curdle. Bring the soup to a simmer over medium heat and then reduce the heat to low. Simmer the soup for 15-20 minutes, or until the cheese is melted and the soup is heated through.
- Serve the soup immediately. Beer cheese soup is best served hot. Ladle the soup into bread bowls and top with additional shredded cheese and croutons. Enjoy!
Conclusion:
Beer cheese soup is a delicious and easy-to-make soup that is perfect for a cold winter day. This soup is also a great way to use up leftover beer. The combination of beer, cheese, and bread bowls makes this soup a hearty and satisfying meal. So next time you're looking for a delicious and easy soup recipe, give beer cheese soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-1-or-2 #soups-stews #dinner-party #holiday-event #number-of-servings
You'll also love
.jpg)
