NATION – As the days grow cooler and the leaves start to turn, there’s nothing quite like a bowl of warm, velvety soup to welcome the comforting spirit of autumn.
Few dishes perfectly capture the essence of cozy autumn nights like Beer Cheese Soup. With its creamy texture and rich blend of sharp cheddar and your favorite brew, this hearty soup is perfect for those cooler evenings when you crave something both satisfying and soul-warming.
The Origins and Appeal of Beer Cheese Soup
Originating from the heart of Wisconsin, Beer Cheese Soup is also a fantastic dish for game day gatherings. Whether you’re watching football with friends or hosting a casual weekend party, this soup is a crowd-pleaser that’s quick to whip up and rich in flavor. The combination of aged cheese and beer delivers a deep, robust taste, while the creamy texture keeps it indulgent.
What makes this soup even better is its simplicity. With just a few ingredients, you can create a restaurant-quality meal without breaking the bank. Pair it with a green salad, a warm loaf of crusty bread or pretzel rolls for a true comfort food experience.
Wisconsin Beer Cheese Soup Recipe
Ingredients:
- 1 cup butter
- 1 cup onion, finely minced
- 1 cup celery, finely minced
- 1 cup carrots, finely minced
- 1 cup flour (all-purpose)
- 8 cups chicken stock or vegetable broth
- 1 tablespoon Dijon mustard
- 1 (12-ounce) bottle Pilsner-style beer (preferably flat)
- 3 cups sharp Cheddar cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- Salt and black pepper to taste
- Optional Garnish: chopped fresh parsley, shredded sharp cheddar cheese and a fun traditional topping — popcorn!
Instructions:
- In a 6-quart soup pot or Dutch oven, over medium heat, melt the butter. Next, add the onions. Sauté until onions appear translucent. Add the carrots and celery. Stir into the onion mixture and sauté to soften the vegetables.
- Gradually add in the flour and stir into the vegetable mix until combined to make a roux. As you cook the flour and fat together, you’ll notice the mixture transforming from a loose, grainy texture to a smooth paste-like consistency, hence “roux.” Cook the roux for just a couple minutes, stirring constantly. Don’t burn the roux!
- Stirring constantly, add the chicken stock to the roux 1 cup at a time. Make sure the cup of chicken stock is completely incorporated into the roux before adding the next cup. Repeat until all the chicken stock has been added. Stir constantly (to prevent scorching), until the soup base comes to a boil.
- Turn the heat down to low, then add mustard and beer, stirring to blend into soup. Simmer for 20 minutes, stirring occasionally.
- Remove the soup pot from the heat. Using an immersion blender (stick blender), puree the soup to achieve a nice velvety consistently. Alternatively, add the soup to a blender or food processor, in small batches. Use care, as the soup will be hot! When all the soup has been blended, return to the pot.
- Turn heat on to medium low and add the grated cheddar cheese one handful at a time. Stir the cheese until melted and blended with the soup. Add the Parmesan, then salt and pepper to taste.
- Serve in soup bowls topped with parsley, more shredded cheddar and popcorn or croutons.
Yield: 8 servings Total Time: 1 hour 5 min
–Patti Diamond
