BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
CHEDDAR BEER SOUP
Make and share this Cheddar Beer Soup recipe from Food.com.
Provided by seesko
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and celery until soft and transparent.
- Saute the diced carrots until tender but still a little crisp.
- Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
- Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
- Add Tabasco, dry mustard, and Worcestershire sauce.
- Bring to a simmer.
- Add beer; heat through and serve.
POTATO BEER CHEESE SOUP
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
BEER CHEESE SOUP V
Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!
Provided by Kathe Bonfield
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
- When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 13 g, Cholesterol 84.5 mg, Fat 30.2 g, Fiber 0.8 g, Protein 12.6 g, SaturatedFat 18.9 g, Sodium 416.5 mg, Sugar 1.2 g
CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM
This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune.
Provided by Hey Jude
Categories Ham
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large, heavy saucepan over medium-high heat.
- Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
- Add salt and pepper and red pepper flakes to taste.
- Add beer; heat to a boil, stirring to scrape up any browned bits.
- Add chicken broth; heat to a boil.
- Cook until potatoes and carrots are tender, about 12 minutes.
- Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
- Puree and return to saucepan.
- Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
- Taste for seasoning; add more pepper flakes if needed.
- Ladle into bowls.
- Top each with shredded ham.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
CHEDDAR BEER SOUP
Provided by Claire Robinson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.
CHEDDAR BEER SOUP
Steps:
- Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
- Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
- Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
- Serve sprinkled with bacon.
More about "cheddarbeersoup recipes"
BEER-AND-CHEDDAR SOUP RECIPE - JONATHON ERDELJAC
From foodandwine.com
5/5 Category Soup
- In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
- In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
BEER-CHEDDAR SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Published 2007-10-17Servings 12Calories 172 per serving
- Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
BEER CHEDDAR BROCCOLI SOUP - BEER GIRL COOKS
From beergirlcooks.com
- In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
CHEDDAR AND ALE SOUP WITH POTATO & BACON - BROWN EYED BAKER
From browneyedbaker.com
- Fry the bacon in a large stockpot or Dutch oven over medium-high heat until crisp, 5 to 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Add the onion and shallot to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.
- Gradually whisk in the ale, chicken stock, and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes.
BEER CHEESE SOUP RECIPE - COOKING LIGHT
From cookinglight.com
- Coat each cut side with cooking spray. Place squash halves, cut side down, on foil-lined baking sheet.
EASY BEER CHEESE SOUP RECIPE - SHOW ME THE YUMMY - EASY …
From showmetheyummy.com
- Cook bacon in a large stockpot over medium heat until cooked to your liking. Remove bacon (leaving the bacon fat), set aside, and crumble.
BEER CHEESE SOUP {WITH SHARP CHEDDAR!} - SPEND WITH PENNIES
From spendwithpennies.com
- Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
- Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
BROCCOLI BACON BEER CHEESE SOUP RECIPE ~ IT'S YUMMI!
From itsyummi.com
- Add onion, celery, and all spices, except for salt. Cook over medium heat until vegetables are soft, approximately 5-7 minutes. Meanwhile, steam (if using fresh) broccoli, and set aside. Also, heat milk in a saucepan over low heat, just until it's warmed through.
- Stir flour into onion and celery mixture and allow it to cook for about a minute. SLOWLY whisk in the beer and then the milk. (If you whisk in too quickly and/or your liquids are too cold, the fat will not combine with the liquid and you won't be able to get a nice, thick cheese sauce)
BROCCOLI-CHEDDAR SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
- Melt butter in a large Dutch oven over medium until foamy. Add onion, and cook, stirring often, until softened and translucent, about 4 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add potato and carrot; cook, stirring often, 1 minute. Increase heat to high; stir in broth, half-and-half, and salt, and bring to a boil. Reduce heat to medium, cover, and simmer until potato and carrot are tender, about 10 minutes.
- Add broccoli, and continue to simmer, uncovered, until broccoli is tender and bright green, about 5 to 6 minutes. Working in batches, if needed, pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 to 45 seconds, and return to Dutch oven.
- Heat soup over medium-low; gradually add cheese, stirring until completely melted after each addition. Serve soup topped with sprinkled cheese.
CHEDDAR ALE SOUP - LEMON BLOSSOMS
From lemonblossoms.com
- In a large stockpot, melt the butter over medium heat. Add the carrots, celery and onions and cook stirring often for about 5 minutes or until the onions are translucent.
- Add the garlic and thyme and cook for 2 more minutes. Add the flour and cook stirring for about 5 minutes or until well incorporated.
- Add the beer and mix well to combine. Add the stock and the Half and Half and stir until all the ingredients are well incorporated. Lower the heat and simmer for about 15 to 18 minutes.
BRATWURST CHEDDAR SOUP WITH BEER - ONE ACRE VINTAGE HOMESTEAD …
From oneacrevintagehome.com
- In a large pot, melt butter and sauté onions, carrots, mushrooms, and bratwurst pieces until the sausage is cooked.
- Add the beer and simmer for about 5 minutes. The beer will foam up but don't worry it will go away.
- Take the pot off the heat, add the flour, and stir. This is your roux and it will make a paste mixture.
ST. PATRICK'S DAY IRISH BEER CHEESE SOUP RECIPE - MOM SPARK
From momspark.net
- Melt the butter in a skillet. Add the onions and garlic. Sauté until the onions are translucent. Add flour to the onions and cook for an additional minute.
- Transfer the onion and garlic mixture to a food processor. Add 1 cup of the chicken broth and purée until smooth.
- Pour the purée into a Dutch oven. Add the rest of the chicken broth and the lager. Bring to a boil. Reduce heat and simmer for 15 minutes.
CHEDDAR AND BEER SOUP RECIPE - REAL SIMPLE
From realsimple.com
- Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.
- Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices.
CHEDDAR-ALE SOUP RECIPE - HEALTH.COM
From health.com
- Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.
30 MINUTE GERMAN BEER CHEESE SOUP RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
- Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.
- Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
- Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
JALAPEñO BEER CHEESE SOUP - SOUPADDICT
From soupaddict.com
- Heat the oil and one tablespoon butter in a 4 quart Dutch oven or pot over medium until shimmering. Add the pancetta, onions, celery, bell peppers and jalapeños and cook, stirring frequently, until the vegetables are soft (about 5 minutes).
- Add the remaining 2 tablespoons butter and let melt. Sprinkle the flour and thyme over the vegetables and cook until the vegetables are coated and thickened. Add the beer and stock, and deglaze the pan to scrape up the bits of flour stuck to the bottom. Cook for 5 minutes, then reduce heat to medium-low.
- Add the mustard, Worcestershire sauce, and cream, stirring well. Add the cheese 1/2 cup at a time, stirring constantly to ensure the cheese melts, rather than sinks to the bottom. When the cheese is thoroughly combined, taste, and add salt if needed (depending on the stock and cheese you used, you might not need any additional salt, so go lightly at first).
EASY CHEDDAR APPLE SOUP (9 INGREDIENT RECIPE!) - NO SPOON …
From nospoonnecessary.com
- Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
- Add the vegetables: In the same pot, add the potatoes and increase the heat to medium-high. Season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 5 minutes. Add in the onions and apples. Cook, stirring frequently, until the vegetables are softened, about 6-8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 2 minutes.
- Add liquids: Slowly add the stock and use the back of a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the apple cider, thyme and bay leaves. Stir well to combine. Increase heat and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally for 10-12 minutes, or until potatoes are tender. Remove bay leaves and discard.
CHEDDAR BEER SOUP - A FAMILY FEAST®
From afamilyfeast.com
- In a 5-quart pot, melt butter over medium high heat and add onion, celery and carrots and sauté for three minutes. Lower heat to medium.
- Add garlic and sauté one minute then add flour, salt, pepper, nutmeg and mustard and cook for two minutes.
- Add stock and parsley, bring to a boil and simmer about five minutes or until vegetables are tender. Mixture will be somewhat thick so be careful not to burn the bottom and stir often.
BEST BROCCOLI CHEDDAR SOUP RECIPE - HOW TO MAKE BROCCOLI …
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- Whisk in flour and let cook 1 minute. Slowly add chicken broth and season with salt and pepper.
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