Beer cheese soup is a delectable dish that combines the rich, creamy flavors of cheese with the robust, malty undertones of beer.
Originating from the Midwest, this comforting soup has become a favorite in many households and pubs alike. The beauty of beer cheese soup lies in its simplicity and the harmonious blend of its key ingredients.
If you are coming from Pinterest my apologies for the spelling error on the pin. I spelled Wisconsin wrong. Unfortunately, there is nothing I can do to fix it because it is an older pin from back in 2016 and Pinterest doesn't allow you to fix that. 🙁 Just wanted to point that out for all the people who have to point out spelling errors and mistakes like that. HA!
Back in 2016, I mentioned how I might be lactose intolerant but it turns out that I'm just sensitive to dairy and gluten. I had one of those sensitivity food tests done and those were the top two foods causing digestion issues. That and artificial sweeteners, but that doesn't stop me from having this delicious bowl of soup every now and then. The pain that comes after is well worth it. 🙂
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Ingredients Needed for Beer Cheese Soup
- Unsalted butter - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
- Onion chopped fine - provide a sweet and savory flavor to the dish, while also helping to build the foundation of the dish with its aroma and ability to caramelize.
- Carrots peeled and chopped fine
- Garlic cloves, minced - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Whole or 2 percent low fat milk - Dairy does not like me at all so I go for a lactose-free milk such as Fairlife. It also has more protein in it.
- Chicken Broth - The best type of stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
- Beer - use your favorite type of beer or whatever you have in the fridge - if you don't have beer use more stock1
- Cheddar cheese (3 cups) - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- Cornstarch - for thickening
- salt and pepper - to taste
How to Make Beer Cheese Soup
Step 1 Melt butter in Dutch oven over medium heat. Add onion and carrots and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Step 2 Stir in flour and cook until golden, about 2 minutes. Slowly whisk in milk, broth, and beer. Bring mixture to a simmer, then reduce heat to low and simmer gently until carrots are soft, 20 to 25 minutes.
Step 3 Meanwhile, toss cheese and cornstarch together in a large bowl until well combined. Working in batches, process soup in a blender until smooth, 1 to 2 minutes. Return soup to clean pot and simmer over medium-low heat. Whisk in cheese mixture, 1 handful at a time, until smooth. Season with salt and pepper to taste; garnish with popcorn, if using; and serve.
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
Recommended Tools to Make This Recipe
Lodge Dutch Oven -The Lodge Dutch Oven not only makes your kitchen look good but is an enameled cast iron classic great for preparing and serving memorable meals.
What to serve with Beer Cheese Soup?
Soft homemade pretzels would be great to have with beer cheese soup, because you can dip them.
This would be a good time to find a picture of a true pretzel on pinterest, or any other website and compare it to this one above where the caption would read "nailed it."
If you tried this Wisconsin Cheddar Soup orany other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Wisconsin Cheddar Beer Soup
- Prep Time: 10min
- Cook Time: 20-25min
- Total Time: 40min
- Yield: 8
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Wisconsin Cheddar Beer Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 onion chopped fine
- 2 carrots peeled and chopped fine
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups whole or 2 percent low fat milk
- 1 cup of broth
- 1 ¼ cups beer
- 12 ounces sharp cheddar cheese (3 cups)
- 2 teaspoons cornstarch
- salt and pepper
Instructions
- Melt butter in Dutch oven over medium heat. Add onion and carrots and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant., about 30 seconds.
- Stir in flour and cook until golden, about 2 minutes. Slowly whisk in milk, broth, and beer. Bring mixture to simmer, then reduce heat to low and simmer gently until carrots are soft, 20 to 25 minutes.
- Meanwhile, toss cheeese and cornstarch together in large bowl until well combined. Working in batches process sop in blender until smooth, 1 to 2 minues. Reurn sopu to clean pot and simmer over medium-low heat. Whisk in cheese mixture, 1 handful at a time, until smooth. Season with salt and ppeper to taste; garnish with popcorn, if using; and serve.
Notes
myWW points: Blue 11; Green 11; Purple 11
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6
- Fat: 27
- Saturated Fat: 17
- Carbohydrates: 14
- Fiber: 1
- Protein: 18
Sue says
The name of this recipe does not need to change. In Wisconsin we love our cheese!
So glad I found this recipe!!!
Thank you
Pam says
This was easy, fast and SUPER DELICIOUS! I will definitely make it again.
Sue R says
Gosh I'd be over the moon if someone made me this for dinner. It all looks amazing! The name just needs changing.. you DID nail it. Sorry about your health issue though. I've not had this sort of soup before but I'm soup crazy no matter what time of year and I live where it is hot most of the year.
Kate @ Babaganosh.org says
Lactose intolerant... what a bummer 🙁 Sorry to hear that you'll be skipping cheese for a while. Btw I think your pretzel looks great! Sure, it doesn't have the classic pretzel shape but the shape actually looks perfect for a pretzel roll to serve with this soup. Lol @ your "nailed it" comment.