Best 11 Cheddar Beer Soup Recipes

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Indulge in a hearty and flavorful culinary journey with our exquisite Cheddar Beer Soup. This classic comfort food is elevated with the perfect balance of sharp cheddar cheese and rich, frothy beer, creating a velvety smooth and satisfying soup. Embark on a delightful exploration of taste as we present two delectable variations: the classic Cheddar Beer Soup and the unforgettable Bacon Cheddar Beer Soup. Whether you prefer a traditional approach or a smoky, bacon-infused twist, we have the perfect recipe to tantalize your taste buds. So, gather your ingredients, prepare your palate, and let's embark on a culinary adventure that will leave you craving more.

Here are our top 11 tried and tested recipes!

CHEDDAR CHEESE & BEER SOUP



Cheddar Cheese & Beer Soup image

The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 13

1/4 cup butter, cubed
3/4 pound potatoes, peeled and chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped (about 1-1/2 cups)
2 medium carrots, sliced (about 1 cup)
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
3 cups chicken stock
3 cups shredded sharp cheddar cheese
2 cups 2% milk
1/2 cup beer or apple juice

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

CHEDDAR BEER SOUP



Cheddar Beer Soup image

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

Categories     Soup/Stew     Beer     Cheese     Appetizer     Cheddar     Gourmet     Cheese Week

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled

Steps:

  • Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
  • Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
  • Serve sprinkled with bacon.

WISCONSIN CHEDDAR CHEESE BEER SOUP



Wisconsin Cheddar Cheese Beer Soup image

Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!

Provided by Chef Annie Z

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 garlic clove, chopped
1 teaspoon pure chile powder
1 tablespoon chopped parsley
1/2 teaspoon ground cumin
1/2 cup beer
4 cups chicken broth
2 tablespoons butter
2 tablespoons flour
2 small poblano chiles, roasted, peeled, seeded and diced
5 oz. shredded cheddar cheese
salt
1/2 lime, juice of

Steps:

  • Heat bacon fat in large sauce or soup pan over medium heat.
  • Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
  • Add Parsley, cumin powder, beer and bring to a boil.
  • Boil five minutes or until liquid has reduced by half.
  • Add chicken broth and bring to a boil.
  • In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
  • Lower heat and simmer, uncovered, about 40 minutes.
  • Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
  • Add cheese and chilies. Season with salt and lime juice.
  • Serve immediately.

CHEDDAR BEER SOUP



Cheddar Beer Soup image

Provided by Claire Robinson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 cup garlic infused olive oil
3 tablespoons unbleached all-purpose flour
4 cups chicken stock
2 cups grated extra-sharp Cheddar
1 cup dark beer
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.

CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM



Cheddar potato-beer soup with shredded ham image

This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune.

Provided by Hey Jude

Categories     Ham

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
10 baby carrots
5 red potatoes, peeled,cut into large pieces
1 onion, sliced
1/4 teaspoon salt
fresh ground pepper, red pepper flakes
1 (12 ounce) bottle beer
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 1/2 cups grated cheddar cheese
1 cup cooked ham, shredded or julienned

Steps:

  • Heat butter in a large, heavy saucepan over medium-high heat.
  • Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
  • Add salt and pepper and red pepper flakes to taste.
  • Add beer; heat to a boil, stirring to scrape up any browned bits.
  • Add chicken broth; heat to a boil.
  • Cook until potatoes and carrots are tender, about 12 minutes.
  • Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
  • Puree and return to saucepan.
  • Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
  • Taste for seasoning; add more pepper flakes if needed.
  • Ladle into bowls.
  • Top each with shredded ham.

TILLAMOOK CHEDDAR AND BEER SOUP



Tillamook Cheddar and Beer Soup image

Categories     Sauce     Beer     Cheddar

Yield serves 4

Number Of Ingredients 12

1 tablespoon unsalted butter
1 yellow onion, thinly sliced
2 celery stalks with leaves, thinly sliced
1 large russet potato, peeled, cut into 1-inch cubes
6 cups chicken stock (page 91)
1 cup full-bodied beer
1/4 teaspoon Tabasco sauce
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 pound sharp cheddar cheese, grated
1/4 cup chopped fresh chives, for garnish
1/4 cup crème fraîche or sour cream, for garnish (optional)

Steps:

  • Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.
  • Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
  • Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.
  • Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.

PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE



Pumpkin Ale Beer Cheese Soup with Sharp Cheddar and Gruyere image

Oooh so cheesy and comforting and perfect for the season. Pumpkin ale, pumpkin puree, and a couple of pinches of nutmeg add comforting fall notes to classic beer cheese soup.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 19

1/2 stick (1/4 cup unsalted butter)
1 medium yellow onion (diced (2 cups))
1 medium carrot (diced small (1/2 cup))
1/2 celery stalk (diced small (1/4 cup))
2 medium garlic cloves (minced (2 teaspoons))
2 teaspoons finely chopped fresh sage (4-5 medium leaves - or 1/2 teapoon dried)
1 bay leaf
1/3 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
1 12-oz bottle pumpkin ale (I use Blue Moon Harvest Pumpkin Ale)
1 cup pumpkin puree
1/8 teaspoon smoked paprika
1 teaspoon coarse salt like kosher salt (can use table salt, but I suggest about 1/2 teaspoon to start as it's a little harsher)
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese (about 3/4 pound)
1 cup shredded Gruyere cheese (about 1/4 pound)
Pinch or two of ground nutmeg (to taste (I add about 1/8 teaspoon))
Kosher salt and freshly ground black pepper (to taste)

Steps:

  • Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
  • Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
  • Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
  • Stir in the pumpkin, smoked paprika, salt, and pepper.
  • Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.

CHEDDAR CHEESE POPCORN BEER SOUP



Cheddar Cheese Popcorn Beer Soup image

Always used a complicated cheese sauce for this recipe when in the food biz, but canned soup works fine. Drink any remaining beer. Must supply your own fireplace!

Provided by chef blade

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 celery ribs, sliced thin
1 small sweet onion, chopped
1/2 teaspoon Old Bay Seasoning
1 pinch cayenne pepper
4 cans condensed cheddar cheese soup
1 can chicken stock
1 can medium-bodied beer
2 cans milk

Steps:

  • Add first 5 ingredients to heavy soup pot and lightly saute.
  • Add remaining ingredients (using empty soup cans to measure the milk and beer) Heat to simmer.
  • When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.

CHEDDAR BEER SOUP



Cheddar Beer Soup image

Make and share this Cheddar Beer Soup recipe from Food.com.

Provided by seesko

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
6 cups chicken stock
1/2 lb cheddar cheese, grated
1/2 cup flour
1 dash Tabasco sauce, to taste
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 (12 ounce) can beer

Steps:

  • Saute onion and celery until soft and transparent.
  • Saute the diced carrots until tender but still a little crisp.
  • Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
  • Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
  • Add Tabasco, dry mustard, and Worcestershire sauce.
  • Bring to a simmer.
  • Add beer; heat through and serve.

BEER AND CHEDDAR SOUP



BEER AND CHEDDAR SOUP image

Categories     Soup/Stew     Cheese

Yield 6 servings

Number Of Ingredients 14

1/2 lb piece of slab bacon, sliced 1/3-in thick and cut into 1/3-in dice
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 tbsp chopped thyme
One 12-oz bottle lager or pilsner
~ 2 1/4 cups low-sodium chicken broth
4 tbsp unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 lb sharp yellow cheddar cheese, coarsely shredded
4 oz smoked cheddar cheese, coarsely shredded
Salt & freshly ground pepper

Steps:

  • 1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeno, garlic and thyme ot the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer. 2. In a small skillet, melt hte butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 mins. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 mins. Stir in the bacon and season with salt and pepper. Add a few tbsp of broth if the soup is too thick. Serve with garlic toasts.

LOADED RICH AND CREAMY CHEESY CHEDDAR BEER SOUP



Loaded Rich and Creamy Cheesy Cheddar Beer Soup image

This soup came about when I needed to clear room in the fridge and freezer for the holiday cookie and candy madness that started! It was use it or pitch it day! Glad I wrote everything down as I made it, because it turned out so wonderful that it's a keeper for LIFE! Though the veggies I use may vary in the future to what I have...

Provided by Kelly Williams

Categories     Other Soups

Time 50m

Number Of Ingredients 19

8 slice crisp cooked bacon, divided
1 pkg johnsonville hot italian sausage links
1 large red potato, diced bite-sized
1 rib celery, sliced thinly
1 medium onion, chopped
4 Tbsp (1/2 stick) real butter
2 tsp minced garlic
2 cups (packed) fresh shredded green cabbage and baby carrots
7 rings jarred jalapeno slices, chopped
1/3 c flour
12 oz (1 1/2 cups) beer (light for mild flavor dark for robust)
1 1/2 c water
2 tsp. superior touch better than bouillon chicken base
1 1/2 c heavy cream or evaporated milk
1 tsp spicy brown mustard
1 (8 oz.) block extra sharp cheddar, grated
8 oz velveeta cheese, cut up
*fresh cracked black pepper to taste
**extra jalapenos and shredded cheese for garnish along with the extra bacon to garnish as desired

Steps:

  • 1. Cook bacon til crisp, set aside on papertowels. (I pepper my bacon and bake it in the oven at 375 for about 18-20 minutes til crisp on a foil-lined sided (not flat) cookie sheet.) In microwave safe dish or pitcher, heat water and bouillon til bouillon is dissolved. Set aside. In large deep frying pan, place sausage that has been cut in half lengthwise, casing removed, then cut into bite-sized pieces. (All 5 of them.) Don't worry, it won't be too much. Add celery, onions and red potatoes. (Dice potatoes leaving the skins on.) Saute about 10 minutes, stirring ocaisionally. Add cooked bacon pieces (about 5 strips), jalapenos, garlic, cabbage and carrots, and 1/2 a stick butter. Saute 5 minutes. Add the flour and stir to coat. Cook, stirring gently , for 2 minutes to cook the "floury" taste out. Slowly stir in beer to mix. Stir in bouillon and cream slowly til mixed. Stir in mustard and pepper to taste. Bring to a simmer and simmer for 5 minutes til thickened stirring ocaisionally. Stir in cheeses til melted and creamy.
  • 2. *Garnish with extra bacon, shredded cheddar cheese and jalapenos if desired.

Tips:

  • Use a good quality sharp cheddar cheese for the best flavor.
  • If you don't have dark beer, you can use a light beer or even a non-alcoholic beer.
  • Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
  • If you want a thicker soup, add more flour or cornstarch.
  • Serve the soup with a crusty bread or crackers.

Conclusion:

This cheddar beer soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover beer. So next time you have a party or get-together, be sure to make a batch of this soup. Your guests will love it!

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