Description
This hearty Beer Cheese Soup combines the rich, smoky flavors of bacon and cheddar cheese with a subtle beer infusion, creating a comforting and flavorful bowl perfect for chilly days. The soup is creamy yet balanced with aromatic spices and a touch of heat from hot sauce and cayenne, making it an ideal appetizer or main course.
Ingredients
Scale
Main Ingredients
- 4–6 slices thick-cut bacon
- 3 tablespoons salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon hot sauce (Frank’s hot sauce recommended)
- 1 teaspoon Worcestershire sauce
- 5 tablespoons flour
- 12 oz. beer (lager or ale recommended)
- 2 cups chicken broth
- 2 cups half and half (half milk/half cream)
- 1 bay leaf
- 2 ½ cups shredded cheddar cheese (sharp or extra sharp)
- 2 green onions, diced
Seasonings
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper (optional)
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the thick-cut bacon slices until crisp. Remove the bacon and set aside on paper towels to drain, leaving the rendered bacon fat in the pot.
- Sauté Aromatics: Add the salted butter to the pot with the bacon fat. Once melted, add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings and Flour: Stir in the hot sauce, Worcestershire sauce, mustard powder, dried thyme, smoked paprika, salt, pepper, and optional cayenne. Sprinkle the flour over the mixture and stir well to combine, cooking for 2-3 minutes to form a roux and eliminate the raw flour taste.
- Add Liquids and Bay Leaf: Gradually whisk in the beer, ensuring no lumps form. Then add the chicken broth and half and half. Toss in the bay leaf and bring the soup to a simmer over medium heat, whisking occasionally until it thickens, about 10 minutes.
- Incorporate Cheese and Final Seasoning: Reduce the heat to low and whisk in the shredded cheddar cheese a handful at a time until fully melted and smooth. Remove the bay leaf. Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce if desired.
- Finish and Serve: Chop the cooked bacon into bite-sized pieces and stir into the soup. Ladle the soup into bowls and garnish with diced green onions. Serve hot with crusty bread or crackers.
Notes
- Choose a beer with moderate bitterness such as a lager, pale ale, or amber ale to complement the cheese without overpowering the soup.
- Sharp or extra sharp cheddar cheese adds depth of flavor, but avoid pre-shredded cheese with anti-caking agents as it may affect soup texture.
- For a vegetarian version, substitute vegetable broth and omit bacon or use smoky tempeh.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To thicken the soup further, simmer a few extra minutes or add a slurry of flour and water during cooking.
Keywords: beer cheese soup, bacon cheese soup, cheddar cheese soup, creamy beer soup, comforting soup recipe