This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
This decadent soup is a Wisconsin classic. Beer cheese soup is creamy and comforting with just the right amount of diced vegetables for great texture and flavor!
For me, when fall hits it is all about soups and Octoberfests. I look forward to seeing that first 6-pack hit the shelves with that familiar orange packaging announcing the arrival of fall and my favorite seasonal beers, so it would only stand to reason that the ultimate celebration of this season would be a combination of a comforting soup and that classic marzen style lager.
I swung by my local Meijer store to grab all of the ingredients for this soup because Meijer has a phenomenal craft beer department. There is never a shortage of great options to choose from, though a few of my recommendations would be Octoberfest beers from Samuel Adams, Hacker Pschorr, or Bell's. Better yet, buy a pack of each and have your own taste test to determine your favorite!
What is Beer Cheese Soup
Beer cheese soup is a comforting Wisconsin classic that features a creamy Cheddar broth that is infused with the flavor of beer. Most beer cheese soups have diced vegetables mixed in, but this is optional. If you are looking for an even heartier soup, pick up some freshly made Meijer bratwursts at the meat counter, chop them up, and add them to the soup as well!
Best Beer for Beer Cheese Soup
If fall is in the air, I recommend using a marzen style lager for this soup, more commonly known as Octoberfest beer. It is malty and flavorful without overpowering the soup. You can often even find Hacker Pschorr Oktoberfest all year around. However, you can still make a great beer cheese soup even when you cannot find marzens on the shelf. Any malty beer would be a good substitution, though I would stay away from overly hoppy beers to prevent the soup from being bitter.
What Cheese for Beer Cheese Soup
Sharp Cheddar cheese will add the best flavor to this soup, however, you can customize it to fit your tastes by mixing and matching your favorite cheeses. For example, I debated strongly on whether I should substitute 4 ounces of cream cheese in this recipe for the comforting subtle creaminess it provides. For more of a kick, Pepperjack cheese would be another fantastic substitution. You can find a wide assortment of all these cheeses at Meijer.
How to Make Beer Cheese Soup
I recommend sauteing any vegetables you add to this soup to ensure they are deliciously tender when the soup is done. Sauting will also coax out additional flavor. To save on unnecessary cleanup, I prefer to saute in the same pot or Dutch oven that I create the soup in, however you can certainly multi-task by sauteing the vegetables as you start the roux for the soup.
When making the roux, make sure to turn the heat down so you don't burn the flour. You want to continue stirring the roux while it cooks for this same reason. It is best to add your liquid into the roux a little bit at a time because this will allow it to incorporate smoothly. Finally, melt your cheese into the soup, add the veggies and seasonings and you are ready to for dinner!
How to Store Beer Cheese Soup
Any leftover beer cheese soup should be stored in an airtight container in the refrigerator to prevent odors inside the fridge from seeping into the soup. The soup is best enjoyed within a few days.
Beer Cheese Soup
- 1 cup diced Carrots
- 1 cup diced Yellow Onion
- 1 cup diced Celery
- 1 Red Bell Pepper (diced)
- 1 Jalapeno Pepper (diced)
- 2 cloves Garlic (minced)
- 2 tablespoon Cooking Oil (or butter)
- ⅓ cup Butter (divided)
- ⅓ cup Flour
- 2 cups Half and Half
- 2 cups Chicken Stock
- 12 oz Beer (recommended: Octoberfest Marzen or similar malty beer)
- 4 cups shredded Sharp Cheddar Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- Bacon (crumbled)
- Chives (chopped)
- Heat 2 tablespoons of cooking oil in a Dutch Oven and add diced carrots, onion, celery, and peppers. Cook on medium heat until vegetables are tender, add garlic and cook for an additional 1-2 minutes, or until garlic is fragrant.
- Remove vegetables from pot, turn pot on low and add ⅓ cup butter. When butter is melted sprinkle in flour and whisk continually to form a roux. Cook the roux for 3-5 minutes while whisking.
- Slowly add Half and Half to the roux, whisking to combine. Then add chicken stock and beer.
- Add Cheddar cheese one handful at a time until it is completely melted into the soup.
- Mix in mustard, Worcestershire sauce, seasonings, and return vegetables to the pot.
- Simmer for 5 minutes and serve topped with bacon or chives, as desired.
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