How to Make the Best-Ever Beer Cheese Soup

When the weather calls for cozy comfort food, nothing hits the spot quite like a creamy, flavor-packed bowl of beer cheese soup. This crowd-pleasing recipe layers sharp aged cheddar, pale ale, and a whisper of Dijon mustard to create a velvety, soul-warming dish worthy of your fall and winter table.

The real magic here comes from the balance of bold ingredients: buttery-soft carrots and peppers, rich half-and-half, and just enough spice and tang to keep your palate intrigued.

Ingredients

• 8 tablespoons (1 stick) salted butter

• 1 to 1 1/2 large carrots, diced (about 3/4 cup)

• 3/4 cup small-diced piquillo peppers or 1/2 large red bell pepper, diced

• Fine sea salt and freshly ground black pepper

• 3/4 cup all-purpose flour

• 4 cups low-sodium chicken stock (store-bought or homemade)

• One 12-ounce bottle of mild-flavored blond or pale ale

• 1 1/2 cups half-and-half

• 12 ounces aged yellow cheddar (aged at least 2 years), grated

• 1/2 tablespoon Worcestershire sauce

• Dash of hot sauce

• 1/8 teaspoon grated nutmeg

• 2 tablespoons Dijon mustard

• 2 tablespoons fresh lemon juice

• Mustard oil or extra-virgin olive oil, for garnish

• Fresh goat cheese, for garnish

• Fresh thyme leaves, for garnish

Directions

1. In a large stockpot over medium heat, melt the butter. Add diced carrots and peppers, along with 1/2 teaspoon of salt. Cook, stirring often, until vegetables are softened (about 5 minutes).

2. Stir in the flour and cook for another 5 minutes, mixing frequently to form a thick roux.

3. Gradually whisk in the chicken stock, beer, and half-and-half. Lower the heat to a gentle simmer and cook uncovered for 15 minutes, whisking occasionally to prevent sticking.

4. Slowly add the grated cheddar by the handful, whisking after each addition until fully melted and smooth.

5. Stir in the Worcestershire sauce, hot sauce, black pepper, nutmeg, mustard, and lemon juice. Simmer for a few more minutes to combine all the flavors.

6. Working in batches, puree the soup in a blender until silky smooth. Be sure to cover the blender lid with a thick towel and hold it down to avoid overflow from the heat.

7. Return the soup to the pot and gently reheat until hot. Taste and adjust seasoning as needed.

8. To serve, ladle the soup into bowls and top each with a drizzle of mustard oil (or olive oil), a spoonful of goat cheese, and a sprinkle of fresh thyme leaves.

Tips for a Healthier Bowl

• Swap half-and-half with whole milk or a plant-based alternative if you're looking to reduce fat.

• Use low-sodium stock to better control salt levels.

• Piquillo peppers offer a mild, sweet flavor, but if you prefer a stronger kick, opt for roasted red peppers.

One cup of carrot provides over 200% of your daily vitamin A, and pairing it with vitamin K-rich thyme and protein-packed cheese makes this dish as nutrient-dense as it is comforting.

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