Beer Cheese Soup Recipe | What's Cooking America (2024)

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Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

Author: What's Cooking America

• 1cupbutter
• 1cuponion,finely chopped
• 1cupcelery,finely chopped
• 1cupcarrots,finely chopped
• 1cupflour(all-purpose)
• 8cupschicken stockor vegetable broth
• 1teaspoonprepared mustard
• Saltand black pepper to taste
• 1(12-ounce) canbeer(preferably flat)
• 2cupssharp Cheddar cheese,shredded
• 3tablespoonsParmesan Cheese(Parmigiano-Reggiano), freshly grated

Garnishment Options:

• Parsley,fresh, chopped
• Sharp Cheddar cheese,shredded
• Popcornor croutons

Prepare the Roux:

1. In a 6-quart Dutch oven over medium heat, add butter. Let the butter melt; add the onions. Sauté for 2 minutes until onions appear translucent. Next add the carrots and celery. Stir into the onion mixture and sauté for 2 more minutes to soften the vegetables. Gradually add in the flour and stir into the vegetable mix until combined (the roux should appear to be a paste-like texture). Cook the roux for an additional couple minutes, stirring constantly. You should hear the roux bubble and sizzle in the pot. Note: Do not let the roux brown. If this happens, then it can have a burnt taste. You would need to discard the roux and start again . Learn How to MakePerfect White SauceRoux.

   

2. Add the chicken stock to the roux one cup at a time. Make sure the cup of chicken stock is completely blended into the roux before adding the next cup. Repeat this process until all the chicken stock has been added and blended with the roux. Stir constantly to keep from sticking to the bottom of the Dutch oven (up to 10 minutes or until the soup base come to a boil). Turn the heat down to medium-low, then add mustard and stir to blend into soup. Salt and pepper to taste.

3. Stovetop Instructions:

4. Reduce heat to low. Add beer and stir to combine. Simmer another 20 minutes, stirring occasionally.

5. Remove the soup pot from the heat. Add the soup to blender, in small batches, and blend to purée vegetables to a nice smooth consistently. Note: fill the blender halfway with soup mixture to puree . Remove the small cap from blender lid to allow heat to escape and cover lid with dish towel. Hold lid down while blending. Pour each blended batch into a separate large bowl. When all the soup has been blended, return to the Dutch oven. Turn heat on to medium low and add the grated cheddar cheese. Stir the cheese into the soup until melted and blended with the soup.

6. Serve in soup bowls topped with parmesan cheese and parsley. Also great topped with popcorn or croutons.

   

7. Makes 4-6 servings.

Slow Cooker Instructions:

1. Preheat Slow Cooker on high heat.

2. Pour the contents of the soup base from the Dutch oven into the slow cooker. Next add the beer(make sure the carbonation from the beer is gone before adding to soup base).Stir everything together. Cover with a lid and cook on high heat for 4 hours or low heat for 8 hours.

3. Remove the lid and add the soup to a blender in small batches and blend to purée vegetables to a nice smooth consistently. Note: fill the blender halfway with soup mixture to puree. Remove the small cap from blender lid to allow heat to escape and cover lid with dish towel. Hold lid down while blending. Pour each blended batch of soup into a separate large bowl.

4. When all the soup has been blended, return the soup to the slow cooker. Add the grated cheese. Stir the cheese into the soup until melted and blended with the soup. The soup should be heated through. Season with salt and pepper to taste.

5. Serve in bowls and garnish with shredded cheese, parsley and (popcorn or croutons).

6. Serves 4-6

Instant Pot (Pressure Cooker) Instructions:

1. Prepare the roux:Select theSautebutton on the Instant Pot and adjust the setting to the highest heat option. When the Instant Pot registers"hot",add butter. Let the butter melt; add the onions, carrots and celery.Stir together andsauté for a few minutes until the onions appear translucent and the vegetables are softened. Gradually add in the flour and stir into the vegetable mix until combined (the roux should appear to be a paste-like texture). Cook the roux for an additional couple minutes, stirring constantly. You should hear the roux bubble and sizzle in the pot. Note: Do not let the roux brown. If this happens, then it can have a burnt taste. You would need to discard the roux and start again . Learn How to MakePerfect White SauceRoux.Next add the mustard and stir to combine.

2. Add the chicken stock to the roux one cup at a time. Make sure the cup of chicken stock is completely blended into the roux before adding the next cup. Repeat this process until all the chicken stock has been added and blended with the roux. Stir constantly to keep from sticking to the bottom of the Instant Pot(up to 10 minutes or until the soup base come to a boil). Salt and pepper to taste. Add the beer and stir to combine and mixture starts to boil. Press theKeep Warm/Cancelbutton to turn off the Saute mode.

3. Cover with lid and close the lid to seal closed. Make sure the pressure valve is turned toSealingtoensurethe pressure is sealed in while cooking. Select theManualbutton and set toHigh Pressure. Adjust the cooking time to 5 minutes. When the cooking time is done,Quick Releasethe pressure byopeningthe pressure valve and turning the handle toVenting.

4. Open the pressure cooker lid andset aside. Add the soup to blender, in small batches, and blend to purée vegetables to a nice smooth consistently. Note: fill the blender halfway with soup mixture to puree . Remove the small cap from blender lid to allow heat to escape and cover lid with dish towel. Hold lid down while blending. Pour each blended batch into a separate large bowl. When all the soup has been blended, return to theInstant Pot.Select theSautebutton and adjust the heat setting to medium.Add the grated cheddar cheese. Stir the cheese into the soup until melted and blended with the soup.

5. Serve in soup bowls topped with Parmesan or cheddar cheese and parsley. Also great topped with popcorn or croutons.

6. Serves 4-6