Creamy and Flavorful Beer Cheese Soup

Few things scream comfort food like a warm, velvety bowl of beer cheese soup. With its blend of sharp cheddar, smooth half-and-half, and just the right kick from hot sauce and mustard, this upgraded version goes beyond the typical pub fare bringing a layered depth of flavor worthy of any cozy night in.

This version isn't just for game day. It's creamy, savory, and unexpectedly refined thanks to a mix of aged cheese, piquillo peppers, Dijon, and a whisper of nutmeg. Here's how to make your new favorite cold-weather go-to from scratch.

Ingredients You’ll Need

• 8 tablespoons (1 stick) salted butter

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

• 3/4 cup diced piquillo peppers (or substitute with 1/2 large red bell pepper)

• Fine sea salt and freshly ground black pepper, to taste

• 3/4 cup all-purpose flour

• 4 cups chicken stock, low-sodium

• One 12-ounce bottle beer, preferably blond or pale ale

• 1 1/2 cups half-and-half

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

• 1/2 tablespoon Worcestershire sauce

• Dash hot sauce, such as Tabasco

• 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. Sauté the Aromatics
   In a large stockpot, melt the butter over medium heat. Add the carrots, peppers, and 1/2 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft and fragrant about 5 minutes.

2. Create the Roux
   Sprinkle in the flour and stir well, letting it cook for another 5 minutes until it forms a smooth paste. This will help thicken your soup and give it body.

3. Add Liquid Ingredients
   Slowly pour in the chicken stock, beer, and half-and-half, whisking constantly to prevent lumps. Bring the mixture to a very gentle simmer over medium-low heat and let it cook for about 15 minutes. Avoid boiling to prevent curdling.

4. Melt in the Cheese
   Add the grated cheddar gradually, whisking each addition until fully melted and smooth.

5. Season to Taste
   Stir in the Worcestershire sauce, hot sauce, black pepper, nutmeg, Dijon mustard, and lemon juice. Taste and adjust salt as needed.

6. Blend Until Silky
   Working in batches, puree the soup in a blender until it’s completely smooth. Cover the blender lid with a towel to prevent splatter from hot liquid.

7. Reheat and Garnish
   Return the soup to the pot and gently reheat over low heat until warmed through. Serve in bowls with a drizzle of mustard oil (or olive oil), a dollop of fresh goat cheese, and a sprinkle of thyme leaves.

Tips for Making It Your Own

• Use a different cheese: Try sharp white cheddar, Gruyère, or even a smoked gouda for a unique flavor.

• Make it vegetarian: Swap the chicken stock for vegetable broth and skip the Worcestershire (or use a vegan version).

• Add toppings: Crumbled bacon, pretzel croutons, or roasted jalapeños take this soup from good to unforgettable.

This hearty, elevated twist on beer cheese soup is perfect for chilly nights, casual dinner parties, or anytime you need a bowl of something cozy. Pair it with a warm baguette or a crisp green salad for balance.

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