Best 2 Tillamook Beer Cheese Soup Recipes
Indulge in the velvety goodness of Tillamook Beer Cheese Soup, a symphony of flavors that will tantalize your taste buds. This rich and creamy soup is crafted with a harmonious blend of sharp cheddar cheese, smooth cream cheese, and the malty notes of Tillamook beer, creating a luscious and satisfying experience. Whether you're a cheese lover, a beer enthusiast, or simply seeking comfort in a bowl, this soup promises to deliver. Dive into the culinary journey and discover the secrets behind this extraordinary dish, with three variations to cater to your preferences: the classic Tillamook Beer Cheese Soup, a spicy rendition with a kick of jalapeños, and a vegetarian delight featuring roasted red peppers and spinach. Your taste buds are in for a delightful adventure!
Check out the recipes below so you can choose the best recipe for yourself!
TILLAMOOK BEER CHEESE SOUP
This is from the Tillamook Cheese Factory - some of the best cheese in the world!!!!! Of course I'm biased cause they're in my home state :-) This is my fave beer cheese soup -- you can use other cheese, just make sure it's extra sharp!
Provided by Kirstin in the Couv
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in sauté pan.
- Add flour and cook on low heat.
- Stir mixture until it starts to bubble.
- Do not allow to brown.
- Pull off fire and set aside.
- Heat milk in sauce pan until it is just ready to boil.
- Add garlic, salt and pepper and crushed chilies.
- Stir mixture until just before boiling.
- Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.
- Additional Roux may be added to thicken.
- Stir constantly to avoid burning.
- Turn down heat and add cheese and beer.
- Stir to allow cheese to melt.
- Texture should be smooth to the touch.
- May be reheated on low temperature.
- (Do not boil.).
TILLAMOOK CHEDDAR AND BEER SOUP
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.
Tips:
- For a smoother soup, blend the soup in a blender or use an immersion blender until it reaches your desired consistency.
- If you don't have a crock pot, you can make this soup on the stovetop over medium heat, stirring occasionally. Bring the soup to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the cheese is melted and the soup is hot.
- If you like a thicker soup, add more flour or cornstarch. Start with 1 tablespoon and add more as needed until the soup reaches your desired consistency.
- Garnish the soup with fresh herbs, such as chives, parsley, or thyme, for a pop of color and flavor.
- Serve the soup with a side of crusty bread, crackers, or pretzels for dipping.
Conclusion:
Tillamook beer cheese soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover beer. The combination of beer and cheese creates a rich and flavorful soup that is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give Tillamook beer cheese soup a try. You won't be disappointed.
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