Description
This 15 Minute Beer Cheese Soup is a rich and creamy comfort food favorite, combining sharp cheddar cheese and a light pale ale beer for a savory twist. Ready in just 15 minutes, it’s perfect for a quick lunch or cozy dinner. Garnished with crumbled feta and served with crusty bread, this soup offers a delicious blend of cheesy, savory flavors with a smooth texture.
Ingredients
Scale
Base Ingredients
- 2 tablespoons salted butter (¼ stick)
- 1 onion, finely chopped
- â…“ cup all-purpose flour
Liquids
- 1¾ cups low-sodium vegetable stock
- 1 cup milk, room temperature
- 6 ounces pale ale beer (½ bottle)
Cheese & Seasoning
- 15 ounces sharp cheddar cheese, shredded
- Kosher salt and freshly ground black pepper, to taste
- Crumbled feta cheese (optional, for garnish)
Serving
- Crusty bread (optional, for serving)
Instructions
- Heat Butter: Heat a 4-quart saucepan or Dutch oven over medium-high heat. Add the butter and allow it to melt completely to create a flavorful base for the soup.
- Sauté Onion: Add the finely chopped onion to the melted butter and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent burning and ensure even cooking.
- Add Flour and Liquids: Stir in the all-purpose flour to form a roux, then gradually add the vegetable stock and milk, stirring continuously to combine smoothly without lumps. Season with kosher salt and freshly ground black pepper to taste.
- Simmer Soup: Allow the mixture to simmer gently for about 8 minutes, stirring occasionally until thickened to your desired consistency.
- Add Cheese and Beer: Stir in the shredded sharp cheddar cheese and pale ale beer. The cheese should melt almost immediately, creating a creamy texture. Continue cooking for about 2 minutes to heat through and blend the flavors.
- Serve: Ladle the soup into bowls and top with crumbled feta cheese if desired. Serve immediately accompanied by crusty bread for dipping. Enjoy!
Notes
- Using a pale ale adds subtle bitterness that balances the richness of the cheese.
- For extra creaminess, whole milk or half-and-half can be substituted.
- Gluten-free flour can be used to make the soup gluten-free.
- Optional feta garnish provides a tangy contrast but can be omitted for a more traditional flavor.
- The soup thickens as it cools; reheat gently and add a splash of stock or milk to adjust consistency if needed.
- This recipe is suitable for vegetarians as it uses vegetable stock and no meat products.
