Beer Cheese Soup
This beer cheese soup recipe is made with two types of shredded cheese, a bottle of your favorite wheat beer and diced jalapenos! It's perfect for dunking and dipping freshly baked pretzels and crusty bread.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 tbsp olive oil
- 1/2 large onion, (minced (about 1/2 cup))
- 3 stalk celery, (minced)
- 2 medium carrots, (minced)
- 3 jalapeño peppers (diced (optional))
- 1 tsp minced garlic ((about 2 cloves))
- 1 tsp dry mustard
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1 12-ounce bottle wheat beer
- 2 cup vegetable broth ((or chicken))
- 4 tbsp unsalted butter
- 4 tbsp flour
- 1 cup whole milk
- 8 oz shredded mild cheddar cheese
- 4 oz shredded smoked cheddar cheese
- salt and black pepper, (to taste)
Instructions
- 1
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, celery, carrots, jalapenos, garlic, dry mustard, paprika, smoked paprika and salt. Saute for 10 minutes until the vegetables have softened.
- 2
Add the beer and broth and heat to a low simmer.
- 3
Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 6 minutes, whisking the mixture often.
- 4
Add the mixture to the simmering soup, and let cook for 5 more minutes. The soup will begin to thicken.
- 5
Whisk in the milk and simmer again for 10 minutes. Remove from heat let the soup cool down for 5 minutes.
- 6
Add the cheddar and smoked cheddar cheeses and stir together, until the cheese is completely melted. Season with salt and black pepper to taste and serve.