Beer Cheese Soup

Ingredients Needed

• 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 - A crisp, mild light beer or a non alcoholic blonde ale provides the essential carbonation and deep background flavor notes that define an authentic tavern soup. The alcohol cooks off during the simmer, leaving pure flavor behind.
• Cheddar cheese (3 cups) - Using a high quality, extra sharp cheddar cheese means a little goes a long way. You get a massive hit of bold dairy flavor without needing to overload the soup with excess fat.
• Cornstarch - for thickening

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.

Pro Tips for Beer Cheese Soup

To guarantee a perfectly smooth and velvety soup that never breaks or turns grainy, the absolute most important rule is to turn the stove heat down to low before adding your cheddar.

High heat will cause the proteins in the cheese to clump and separate from the liquid, resulting in a watery broth with a gritty texture.

For the absolute best results, purchase a block of sharp cheddar and shred it yourself, as pre bagged shredded cheeses are coated in cellulose powder which prevents a smooth melt.

Storage

Keep any leftover beer cheese soup in a tightly sealed, airtight container in the refrigerator for up to four days. When you are ready to enjoy another bowl, reheat it very gently on the stove top over low heat, stirring constantly to keep the creamy base from separating. Avoid boiling the leftover soup during the reheating process.

Serving Suggestions

This rich soup looks absolutely spectacular when served alongside a crisp, green garden salad tossed in a light vinaigrette to balance out the savory flavors.

For a fun tavern experience, serve individual bowls with a handful of low-point pretzel twists using this recipe for 2 Ingredient Dough (3 Ways!) or a warm slice of toasted low carb bread for dipping.