Lunch / Dinner
Chances are you’ve had crowd-pleasing Beer-Cheese Soup before. But this one is like no other. With sharp Cheddar, smoky Gouda, and a full-bodied bock beer, this soup is bursting with flavor. Balance the cheese and beer flavors with Dijon, Worcestershire, and a little smoked paprika, then smooth out the soup’s texture with cream cheese.
Test Kitchen Tip
For a crispy component, pretzel nuggets are the perfect topper on this rich and creamy Beer-Cheese Soup.
Melt butter in a large pot over medium-high heat. Add onions, carrot, and celery; cook until onions soften and begin to brown, 7–9 minutes. Add garlic and cook until fragrant, 1 minute.
Stir in flour and cook 2 minutes, stirring often. Slowly whisk in broth, milk, and beer. Bring mixture just to a boil; reduce heat to medium and simmer until vegetables are very soft, about 20 minutes.
Off heat, purée soup with a handheld blender. Return soup to stove top over medium-low heat.
Toss Cheddar and Gouda with cornstarch. Whisk cheese mixture into soup, by the handful, making sure the cheese is melted beforeadding more, then whisk in cream cheese until melted.
Off heat, stir in Dijon, Worcestershire, and paprika; season soup with salt, pepper, and Tabasco. Top servings with pretzel nuggets.
To prevent clumping and a grainy soup texture, toss the shredded cheeses with a little cornstarch.
The slightly sweet, malty flavor of an American bock beer balances the tanginess of the cheese.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 20g 100%
Cholesterol 98mg 32%
Sodium 961mg 40%
Carbs 15g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.