Best 4 Cheddar Cheese Beer Soup Recipes

Indulge in the ultimate comfort food experience with our tantalizing cheddar cheese beer soup. This hearty and flavorful soup is a symphony of cheesy goodness, enhanced by the subtle bitterness of beer and the aromatic blend of spices. Our recipe collection features a variety of options to suit every palate, from the classic cheddar cheese beer soup to unique variations like the bacon and ale soup and the stout and blue cheese soup. Whether you prefer a smooth and creamy texture or a more rustic and chunky consistency, we have the perfect recipe for you. Prepare to warm your soul and satisfy your taste buds with our delectable cheddar cheese beer soup extravaganza.

Here are our top 4 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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

Tips:

Use a good quality sharp cheddar cheese. This will give the soup a rich, flavorful taste.
Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
Don't boil the soup. Bring it to a simmer over medium heat and then reduce the heat to low. Boiling the soup will cause the cheese to curdle.
Use a variety of beers. This will add depth and complexity to the flavor of the soup. Try using a light beer, a dark beer, and a flavored beer.
Serve the soup with a crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Cheddar cheese beer soup is a hearty, flavorful 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 your soup thick or thin, spicy or mild, there is a cheddar cheese beer soup recipe out there for you. So next time you are looking for a comforting and delicious meal, give cheddar cheese beer soup a try.