Lip Smacking Good Beer Cheese Soup

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IngredientsBeer Cheese soup

  • 8 tablespoons (1 stick) butter
  • ¾ cup carrots, diced
  • ¾ cup small diced piquillo peppers, or ½ large red bell peppers diced
  • Fine sea salt and freshly ground black pepper
  • ¾ cup all-purpose flour
  • 4 cups low sodium chicken salt
  • 1 – 12 ounce bottle beer, preferably a mild flavored pale ale
  • 1 ½ cups half & half
  • 12 ounces sharp yellow cheddar cheese, grated
  • ½ tablespoon Worcestershire sauce
  • Dash hot sauce
  • ⅛ Teaspoon nutmeg, grated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice


  1. In a large stockpot, melt butter over medium heat.
  2. Add carrots, peppers and ½ teaspoon salt and cook, stirring, until vegetables are soft, about 5 minutes.
  3. Add the flour and cook, stirring, until completely blended, about an additional 5 minutes.
  4. Add chicken stock, beer and half & half cooking at a very slow simmer over medium-low heat for 15 minutes stirring often.
  5. Add the cheddar cheese to the soup in small batches stirring constantly until smooth.
  6. Add Worcestershire sauce, hot sauce, and ½ teaspoon black pepper, nutmeg, mustard and lemon juice.
  7. Using an immersion blender puree the soup until very smooth.  (ALWAYS BE CAREFUL WHEN BLENDING HOT LIQUIDS).
  8. Before serving, reheat soup until steaming ad taste for seasoning, salt as necessary.
  9. Ladle soup into bowls and garnish with a parsley leaf.
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