Ideally, I would have had this soup out in time for St. Patrick’s Day (What is Irish, if not for beer and soup?). But on the other hand, it’s never a bad time for beer cheese soup! So I’m bringing it to you now! And please know that I am working on more allergen-friendly recipes for my family and friends – but this one is not it. It’s got it all – gluten, dairy, meat. Eventually they’re coming, I promise!
This recipe is great because it’s like round two of “hiding vegetables in things that taste delicious.” (For round one, see potato pancakes with sneaky cauli!) It’s basically the basics for a chicken soup plus lots and lots of cheese! My carrots were super sweet, and so my soup had a fairly strong carrot-y flavor. If you’d like to tone it down a little, feel free to adjust the amounts of vegetables.
Local Spotlight: You need beer for beer cheese soup! I used Sundown Wheat, by Marshall. Marshall Brewing Company is based out of Downtown Tulsa, and the owner is a TU grad. I’ve met him twice at various alumni events and tried really hard not to fan-girl! Additionally, the chives for the topping were from my garden.
Cooking Tip: Be sure to turn the heat down prior to adding the cheese, or else it will become gritty and there will be no return!
I hope you #enJOY this recipe and share it with your people!
Beer Cheese Soup
- 2 T. olive oil
- 1/2 C. chopped carrots
- 3/4 C. chopped celery
- 1/2 onion
- 3 cloves of garlic
- 1/8 C. flour
- 1 C. chicken broth
- 6 oz. wheat beer local
- 3 1/2 C. grated cheddar cheese
- 1/2 C. milk
- 1/8 t. turmeric
- 1/4 t. paprika
- 1/4 t. cayenne
- 1/2 t. sea salt
Saute garlic, onions, carrots and celery in olive oil over medium heat.
Sprinkle flour over vegetables.
Add in chicken broth and beer, and bring to a low boil for 5 minutes.
Turn heat down to medium low and add in milk.
Using an immersion blender, blend soup until smooth (may appear gritty)
Stir in cheese, until melted.
Using an immersion blender again, blend soup until smooth.
Season with turmeric, paprika, cayenne and salt to taste.
Serve topped with bacon and chives with some crusty bread.