Description
This 15 Minute Beer Cheese Soup is a rich and creamy comfort food classic. Made with sharp cheddar cheese, pale ale beer, and a smooth roux base, it’s packed with flavor and perfect for a quick weeknight meal or game day gathering. Garnished with crumbled feta cheese and served with crusty bread, this soup blends cheesy goodness with a subtle beer bite for an unforgettable bowl of warmth.
Ingredients
Scale
Sauce Base
- 2 tablespoons salted butter (¼ stick)
- 1 onion, finely chopped
- ⅓ cup all-purpose flour
- 1¾ cups low-sodium vegetable stock
- 1 cup milk, room temperature
- Kosher salt and freshly ground black pepper, to taste
Main Ingredients
- 15 ounces sharp cheddar cheese, shredded
- 6 ounces pale ale beer (½ bottle)
Optional Garnishes and Serving
- Crumbled feta cheese, for garnish (optional)
- Crusty bread, for serving (optional)
Instructions
- Prepare the roux: In a large pot, melt the 2 tablespoons of salted butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes. Sprinkle the ⅓ cup of all-purpose flour over the butter and onions, stirring constantly to create a roux. Cook the mixture for about 2 minutes to eliminate the raw flour taste, stirring frequently to prevent burning.
- Add liquids: Gradually whisk in 1¾ cups of low-sodium vegetable stock, ensuring the mixture stays smooth without lumps. Then, stir in 1 cup of room temperature milk. Keep stirring the mixture over medium heat until it thickens slightly, about 3-4 minutes.
- Season and add cheese: Season the soup base with kosher salt and freshly ground black pepper to taste. Slowly add the 15 ounces of shredded sharp cheddar cheese, stirring constantly until the cheese melts completely and the soup is smooth.
- Incorporate the beer: Pour in 6 ounces of pale ale beer (half a bottle), stirring gently until fully combined. Allow the soup to simmer on low heat for 2-3 minutes to meld the flavors, but do not boil as it could curdle the cheese.
- Serve and garnish: Ladle the hot soup into bowls. Optionally, sprinkle crumbled feta cheese over each serving for a tangy garnish. Serve with crusty bread on the side for dipping and a hearty meal experience.
Notes
- Use room temperature milk to prevent curdling when added to the hot roux.
- Do not let the soup boil after adding the cheese and beer to maintain a smooth texture.
- For a thicker soup, increase the amount of flour slightly or reduce the amount of liquid.
- Substitute vegetable stock with chicken stock for a richer flavor if not vegetarian.
- Crumbled feta cheese adds a nice tang, but you can skip it or replace it with extra cheddar or parmesan for different tastes.
Keywords: beer cheese soup, cheddar cheese soup, quick soup recipe, comfort food, stovetop soup, beer based soup, vegetarian soup