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30-Minute Beer Cheese Soup
My husband and I typically watch football games together on Sundays, and I usually bring out something warm for us to chow down on. While chili often makes the cut, this Beer Cheese Soup is another football Sunday favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 4 tablespoons (1/2 stick) unsalted butter
- 1 celery stalk, chopped
- 1 shallot, chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 (12-ounce) bottle of beer (any kind, but I use a lager)
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon cayenne pepper
- 4 ounces smoked Gouda cheese, shredded, plus more for serving
- 4 ounces sharp cheddar cheese, shredded, plus more for serving
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, cooked and crumbled, for garnish
- Chopped fresh chives, for garnish
- Garlic bread, for serving
Instructions
- In a large pot, melt the butter over medium-high heat. Add the celery, shallot, bell pepper, and garlic. Cook for about 5 minutes, until the vegetables have softened.
- Stir in the flour and mix until the vegetables are coated.
- Add the beer, broth, cream, thyme, and cayenne. Bring to a boil, then reduce the heat to medium. Cook for 15 minutes.
- Remove from the heat and stir in the Gouda and cheddar cheeses until they are fully melted.
- Season with the salt and black pepper.
- Ladle into bowls and top the soup with additional cheese, the bacon, and chives. Serve with garlic
Notes
- To make garlic bread, mix 1 chopped garlic clove with 1/3 cup room- temperature butter. Cut a loaf of French bread into 1-inch slices and spread the butter mixture on one side of each piece. Reassemble the loaf and wrap in aluminum foil. Bake in a 400 degrees F oven for 15 to 20 minutes.
