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Creamy White Cheddar Beer Cheese Soup

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A rich and velvety soup combining sharp white cheddar and smooth beer for a cozy, comforting meal perfect for chilly evenings.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 12 oz (355 ml) beer, preferably a pale ale or lager
  • 3 cups (720 ml) chicken broth, low-sodium
  • 1 cup (240 ml) milk, whole or 2% (can swap with unsweetened almond or oat milk)
  • 3 cups shredded white cheddar cheese (about 12 oz / 340 g), sharp and mild blend
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 1 teaspoon fresh thyme, chopped (optional)
  • Fresh parsley for garnish

Instructions

  1. Melt 4 tablespoons unsalted butter over medium heat in a large heavy-bottomed pot or Dutch oven. Add the finely chopped onion and cook until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Sprinkle 1/4 cup all-purpose flour over the butter and onion mixture. Whisk constantly for about 2-3 minutes to form a paste and cook out the raw flour taste. The roux should turn a light golden color without browning.
  3. Slowly pour in the 12 oz (355 ml) of beer while whisking vigorously to prevent lumps. Let it simmer gently for 3-4 minutes to cook off excess alcohol and meld the flavors. The mixture will thicken slightly.
  4. Gradually whisk in 3 cups (720 ml) chicken broth, followed by 1 cup (240 ml) milk. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let it cook for 8-10 minutes until the soup thickens and coats the back of a spoon.
  5. Lower the heat to medium-low and add the shredded white cheddar in small handfuls, stirring continuously to melt smoothly. Avoid boiling after adding cheese to prevent graininess. Once all the cheese is melted, stir in 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce.
  6. Add salt and freshly ground black pepper to taste. If using, stir in 1 teaspoon chopped fresh thyme. Simmer for another 2-3 minutes, keeping the heat low to maintain a velvety texture.
  7. Ladle the creamy white cheddar beer cheese soup into bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or your favorite crackers.

Notes

Avoid overly bitter or heavily hopped beers like IPAs to prevent harsh flavors. Add cheese gradually over low heat to avoid graininess. If soup is too thick, whisk in a splash of milk or broth to adjust consistency. Freshly shredded cheese melts better than pre-shredded. The soup can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently and stir to restore creaminess.

Nutrition

Keywords: white cheddar, beer cheese soup, creamy soup, comfort food, easy soup recipe, cheesy soup, pale ale soup

Find it online: https://emacrave.com/creamy-white-cheddar-beer-cheese-soup-recipe-easy-cozy-comfort-meal/