Fall is the time to start making lots of awesome soup for dinner! It warms you up after a chilly day and soup makes for an incredible lunch the following day. If you are looking for a new recipe that your entire family will like, you won’t want to miss this One Pot Beer Soup recipe!
Don’t let the name Beer Soup deceive you. This is a totally family friendly recipe. No one is going to get intoxicated off of a steamy bowl of this soup! But, they might find it delicious enough to develop a strong craving for any time the weather is blustery or cold!
- 6 T. unsalted butter
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ c. all-purpose flour
- 3 c. chicken or vegetable stock
- Salt and pepper, to taste
- 1 c. heavy cream
- 4 oz. goat cheese, cut into chunks and softened
- 16 oz. sharp yellow cheddar cheese, grated, plus extra for serving
- 2 t. Dijon mustard
- 2 t. Worcestershire sauce
- 8 oz. mild-flavored beer
- ¼ c. chopped red onion, soaked in water (optional)
- Add unsalted butter to a Dutch oven over medium heat. Once melted, add carrot, celery, onion and garlic and sauté until soft, about 8-10 minutes.
- Add flour and stir until completely incorporated. Cook for approximately 2-3 minutes.
- Stir in chicken stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper, to taste.
- Remove from heat and blend mixture with an immersion blender until smooth, if you have one. If not, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
- Once smooth, return mixture to the Dutch oven over medium-low heat. Add the heavy cream, goat cheese, and half the cheddar cheese. Stir continually until cheese is completely melted. Add the remaining cheddar cheese and stir until melted.
- Add the mustard, Worcestershire sauce and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
- Serve immediately with a crusty bread of your choice. Top with shredded cheddar cheese.
Tip: Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.
The alcohol will cook off in the recipe, but the flavor of a good brew will remain to compliment the other ingredients to make a one of a kind delicious dinner!
Do you have a favorite beer soup recipe or is this is a new flavor idea for you?
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