Beer Cheese Soup
Beer Cheese Soup served up in homemade bread bowls is just as comforting and delicious as it sounds. This is the soup you will be craving after one bite
Servings: 6 -8 servings
Calories: 567kcal
Ingredients
- 5 slices bacon cooked and crumbled
- 2 tablespoons butter
- 1 large onion diced
- 2 garlic cloves minced
- 4 cups chicken broth
- 1/4 cup corn starch
- 24 ounces dark lager beer we used Shiner Bock
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons brown mustard
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons Black Pepper
- pinch of red pepper
- 14 ounces shredded sharp cheddar cheese
- 2 ounces shredded smoked gruyere cheese
- Bread Bowls for Serving
- fresh parsley for garnish
Instructions
- Cook diced onion and minced garlic in butter over medium heat until onions are caramelized.
- Mix 1 cup of broth, corn starch and onion into a blender or food processor and blend until smooth. I used my stick blender.
- Add remaining chicken broth, beer and onion mixture to a soup pan. Place over medium- high heat and bring to a boil, whisking often.
- Season with salt and red pepper.
- Whisk in milk, cream and mustard.
- Lower heat to simmer.
- Mix in shredded cheeses slowly, whisking until combined. Continue to cook until cheese is melted and smooth, do not bring the soup back to a boil, keep at a low simmer.
- Serve in bread bowls and top with crumbled bacon and parsley.
Notes
Store leftover soup in an airtight container in the refrigerator up to 3 days. Freezing is not recommended.
Reheat in a saucepan over low heat, whisking until heated through, about 10 minutes.
Nutrition
Serving: 1g | Calories: 567kcal | Carbohydrates: 28g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1596mg | Fiber: 1g | Sugar: 4g