Best 7 Easy Cheesy Beer Soup Recipes

BEER CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).

BEST-EVER BEER CHEESE SOUP

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.

EASY CHEESY BEER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
• Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.

CHEDDAR CHEESE & BEER SOUP

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.

30-MINUTE BEER CHEESE SOUP

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
• Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
• Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

EASY BEER CHEESE SOUP RECIPE

Steps:

• Cook vegetables in butter in large saucepan on medium heat 5 min. or until tender, stirring frequently. Add flour; mix well. Gradually add milk, stirring until well blended. Cook 3 to 5 min. or until thickened, stirring constantly.
• Add cheese; cook on low heat 1 to 2 min. until melted, stirring frequently. Stir in beer.
• Cook until heated through. (Do not boil.) Stir in pepper.

EASY CHEESY BEER AND SAUSAGE SOUP

Steps:

• In heavy stockpot, sauté celery, carrots, red pepper and onion in butter until tender, 4-5 minutes. Season with salt and pepper.
• Add diced sausage and sauté for a few more minutes. Stir in flour. Pour in beer, half and half and chicken broth. Wisk often and bring to a boil. Turn heat down and and stir in cheese. Add dash of hot sauce and season with a little more salt and pepper.
• If soup gets too thick add more chicken broth or a little milk. Garnish with cheese popcorn or croûtons and soup chopped parsley.