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Beer Cheddar Cheese Soup Recipe
Ash Tyrrell

Beer Cheddar Cheese Soup Recipe

I made this beer cheddar cheese soup on a cold night when I wanted something rich and warm. One spoonful and I knew it was a keeper. The cheese was silky, the bacon was smoky, and the beer added a gentle malty tang.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 pound slab bacon cut into small dice: Slab bacon gives meaty, chewy bites, so don't swap in thin slices.
  • 1 celery rib finely chopped: Celery adds a fresh, savory base flavor.
  • 1 small onion finely chopped: Cook it until soft to bring out natural sweetness.
  • 1 large jalapeño seeded and chopped: It adds gentle heat, so leave the seeds out to keep it mild.
  • 2 large garlic cloves minced: Add garlic late so it doesn't burn and turn bitter.
  • 1 tablespoon fresh thyme chopped: Fresh thyme tastes brighter than dried.
  • 1 bottle 12 ounces lager or pilsner: Pick a light, crisp beer, since dark beers can taste bitter.
  • About 2 1/4 cups low-sodium chicken broth: Low-sodium lets you control the salt because bacon and cheese are already salty.
  • 4 tablespoons unsalted butter: It forms the base of the roux and adds richness.
  • 1/4 cup all-purpose flour: Flour thickens the soup into a smooth spoonable texture.
  • 1 cup heavy cream: Cream makes the soup silky so avoid low-fat versions.
  • 1/2 pound sharp yellow cheddar cheese coarsely shredded: Grate it fresh from a block, because bagged cheese can turn grainy.
  • 4 ounces smoked cheddar cheese coarsely shredded: It adds a campfire-like depth that plain cheddar can't match.
  • Salt and freshly ground pepper: Taste first then season at the end.
  • Garlic-rubbed toasts for serving: Rub warm toast with a raw garlic clove for a quick, crunchy side.

Method
 

  1. Dice the bacon, chop the vegetables and mince the garlic before you turn on the heat. Shred both cheeses and set them aside. Once the pot is hot, the steps move fast, so having everything ready helps.
  2. Add the bacon to your cold Dutch oven and turn the heat to medium. Cook until the pieces turn golden and crisp, stirring now and then. Lift the bacon out with a slotted spoon and save it for topping.
  3. Leave a few spoonfuls of bacon fat in the pot and drain the rest. Add the celery, onion and jalapeño and cook until they turn soft. Stir in the garlic and thyme for one minute until the kitchen smells amazing.
  4. Drop the butter into the pot and let it melt over the vegetables. Sprinkle in the flour and stir constantly for about two minutes. This cooks off the raw flour taste and forms a thick paste.
  5. Pour in the beer slowly while stirring so no lumps form. Let it bubble for a few minutes, then whisk in the chicken broth. Simmer gently for about 15 minutes until the soup thickens slightly.
  6. Lower the heat and pour in the heavy cream. Stir well and warm it through, but don't let it boil hard. A gentle heat keeps the cream smooth and prevents splitting.
  7. Add the cheese one handful at a time, stirring after each addition. Wait until each batch melts before adding the next. This slow method gives you a velvety soup with no clumps.
  8. Taste the soup and add salt and pepper if it needs them. Fold in most of the bacon and keep a little for the top. Ladle the soup into warm bowls and serve with garlic-rubbed toasts.

Notes

  • I always shred my cheese from a block. Bagged cheese never melted as smoothly for me.
  • I let the cheese sit out for 15 minutes before adding it. Cold cheese can seize up in hot soup.
  • I keep the heat low once the cheese goes in. High heat made my soup grainy the first time I tried it.
  • I pick a beer I would happily drink. A crisp lager gave me the cleanest flavor.
  • I whisk the beer in slowly. Pouring it all at once gave me lumps.
  • I make a big batch when I host a beer-themed dinner.
  • I let the soup rest for five minutes before serving. It thickens up and tastes richer.