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Beer Cheese Soup

April 14, 2016 by 918 Plate 2 Comments

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 beer cheese soup has hidden vegetables inside its cheesy goodness!

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.

This beer cheese soup has hidden vegetables inside its cheesy goodness!

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!

xxHillary

Print

Beer Cheese Soup

Course Entree
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4
Author 918 Plate

Ingredients

  • 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

Instructions

  1. Dice vegetables.
  2. Saute garlic, onions, carrots and celery in olive oil over medium heat.
  3. Sprinkle flour over vegetables.
  4. Add in chicken broth and beer, and bring to a low boil for 5 minutes.
  5. Turn heat down to medium low and add in milk.
  6. Using an immersion blender, blend soup until smooth (may appear gritty)
  7. Stir in cheese, until melted.
  8. Using an immersion blender again, blend soup until smooth.
  9. Season with turmeric, paprika, cayenne and salt to taste.
  10. Serve topped with bacon and chives with some crusty bread.
  11. #enJOY!

 

This beer cheese soup has hidden vegetables inside its cheesy goodness!

Filed Under: Entree Tagged With: beer, cheese, cheese soup, local beer, local food, marshall, soup

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Comments

  1. Sarah @ Champagne Tastes says

    April 14, 2016 at 10:38 am

    This looks delicious! I love beer cheese soup.. This would be so perfect for this wet and rainy April weather!

    Reply
    • Hillary @ 918 Plate says

      April 14, 2016 at 10:54 am

      Thanks, Sarah! This was my first time to have it – certainly not the last! It reminded me of cheese fondue!

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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