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.
Author:Addie Gundry
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.
