Best Cheese And Beer Soup Recipes

CANADIAN BEER AND CHEESE SOUP

Steps:

• Saute butter, onins and flour for about 5 minutes in pot. Don't brown. Add milk to mixture and stir until thickened. Add cheese and spices stir until smooth, add bacon. Serve with warm bread, rolls, or in a bread bowl.

BEER CHEESE BROCCOLI (AND CHICKEN) SOUP

Steps:

• Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
• In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.
• Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
• Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

BROCCOLI AND BEER CHEESE SOUP

Steps:

• Cook broccoli as directed on package, using 2-quart saucepan.
• In small bowl, combine 1/2 cup of the milk and flour; stir with wire whisk until well blended. Stir into broccoli in saucepan. Add remaining 2 1/2 cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened.
• Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.

CHEESE AND BEER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
• Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
• Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.

PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE

Steps:

• Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
• Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
• Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
• Stir in the pumpkin, smoked paprika, salt, and pepper.
• Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.

GERMAN BEER AND CHEESE SOUP

Steps:

• 1. Heat oil in Dutch oven. Add the onion, carrot, celery, and jalapeno. Cook until tender, about 7 minutes.
• 2. Add the garlic and cook until fragrant, about a minute.
• 3. Mix in the flour and let it cook for 2-3 minutes.
• 4. Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
• 5. Add the half and half, mustard, Worcestershire sauce, and cheese.
• 6. Cook until the cheese has melted, not boiling.
• 7. Season with salt and pepper, to taste.
• 8. Sprinkle a dusting of cayenne or paprika on each bowl to serve (depending on your heat tolerance).

FRUGAL GOURMET'S BEER AND CHEESE SOUP

Steps:

• Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
• Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
• Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
• You may add sliced cooked sausage to this soup; add just before serving.

BRAT, BEER AND CHEESE SOUP

Steps:

• Heat olive oil in soup pot over medium heat.
• Add onion, celery and carrots.
• Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
• Stir in flour, cook about 1 minute.
• Add potatoes, stock and beer.
• Bring to a boil and cook 10- 15 minutes or until potatoes are tender.
• Add mustard powder, granulated garlic, salt and peppers.
• Combine milk and Worcestershire sauce in a small bowl.
• Stir into soup.
• Remove soup from heat.
• Add cheese, stirring until cheese is melted and smooth.
• Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
• Puree.
• Stir back into the soup to give it nice body.
• Return to low heat and add sliced, cooked bratwurst.
• Cook until bratwurst is warm- about 5 minutes.

CROCK POT BEER AND CHEESE SOUP

Steps:

• Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
• Bake 10-12 minutes, stirring once, or until crisp. Set aside.
• Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
• Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
• Stir and ladle into bowls; top with croutons before serving.

PAM'S BROCCOLI, BEER AND CHEESE SOUP (BBC SOUP)

Steps:

• 1. In a large saucepan or Dutch oven over medium high heat, saute the vegetables with a little salt and pepper in olive oil until partially cooked and the onion is translucent. Turn down the heat to medium and add the broth, hot sauce, Dijon and beer. Simmer about 10 minutes until the vegetables are tender.
• 2. In a small microwaveable bowl, melt the butter and add flour. Stir and microwave for another 20 to 30 seconds. Add the roux to the soup and whisk or stir well to avoid lumps. Let soup thicken, stirring occasionally.
• 3. Remove from heat and stir in cheese gradually until melted. When melted, stir in sour cream and cream. Taste and adjust seasonings. Bring soup up to serving temperature and serve with crackers, crushed pretzels or buttered rye toast.

IDAHO POTATO, BEER AND CHEESE SOUP

Steps:

• Sweat onions and garlic in oil in a large pot until the onion becomes tender. Add chicken stock, beer, heavy cream and potatoes. Boil and reduce heat to simmer for approximately 40 minutes or until potatoes are tender. Stir occasionally to avoid scalding. Once potatoes are tender, remove pot from heat and fold in cheeses. Puree in a blender or with an immersion blender until smooth (you may use a sieve or strainer if a more elegant and smooth presentation is desired). Finish by adding lemon juice, chili powder and salt and pepper to taste. Serves 6 to 8 people. Serving suggestion: Top with diced chives, green onions or bacon and shredded cheese. Pair with a fresh local brew poured into a frosted glass to drink while making or eating the soup!

GERMAN CHEESE AND BEER SOUP

Steps:

• In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
• Add the flour to create a roux. Whisk in the beer and stock.
• Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
• Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
• To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the cubed bread, and pan-toast until crispy.
• Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.

BEER AND CHEDDER CHEESE SOUP

Steps:

• Saute celery, carrots, and onion in butter until tender, but not browned.
• Blend in flour, mustard, and chicken stock. Cook 5 minutes
• Blend in shredded cheese, parmasan cheese and beer. Season with salt and pepper to taste.
• Let simmer 20 minutes. Serve with French bread and a tossed salad. Makes 2 generous servings.
• NOTE: Save a beer to drink along your soup.

BEER AND CHEESE SOUP

Steps:

• Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in beer, carrots and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
• Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer 30 minutes; remove from heat. Stir in sour cream; sprinkle with cheese.