Easy Beer Cheese Soup (Printable Version)
# What You'll Need:
→ Soup Base
01 -
200 g thick-cut smoked bacon
02 -
2 stalks celery, finely diced
03 -
1 medium white onion, diced
04 -
1 medium red bell pepper, diced
05 -
2 cloves garlic, minced
06 -
1 jalapeño pepper, seeded and minced
07 -
30 g unsalted butter
08 -
30 g plain flour
→ Liquids and Dairy
09 -
500 ml chicken broth
10 -
330 ml medium-bodied beer
11 -
240 ml heavy cream
→ Cheese
12 -
100 g sharp cheddar cheese, freshly grated
13 -
100 g smoked cheddar cheese, freshly grated
14 -
100 g pepper jack cheese, freshly grated
→ Seasoning and Herbs
15 -
1 teaspoon smoked paprika
16 -
1/2 teaspoon dried thyme
17 -
2 tablespoons fresh chives, chopped (plus extra for garnishing)
18 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
In a large heavy-bottomed pot over medium-high heat, cook bacon until crisp and golden. Remove bacon and set aside on paper towels; finely chop when cool. Reserve bacon fat in the pot.
02 -
Add celery, onion, red bell pepper, jalapeño, and garlic to the reserved bacon fat. Sauté over medium heat until softened and fragrant, about 6-8 minutes.
03 -
Sprinkle flour over softened vegetables and stir continuously for 2 minutes until flour is lightly toasted. Add smoked paprika and thyme, mixing well.
04 -
Gradually pour in chicken broth, whisking to remove any lumps. Add beer, stirring well. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
05 -
Reduce heat to medium-low. Stir in heavy cream and butter. Gradually add the grated cheeses in small batches, whisking after each addition to ensure smooth melting.
06 -
Season to taste with salt and black pepper. Stir in half the reserved bacon and chopped chives. Ladle soup into bowls, garnish with remaining bacon and extra chives. Serve hot, ideally with garlic bread or toasted croutons.
# Helpful Notes:
01 -
Freshly grate all cheese for optimal melting and texture; pre-grated cheese may cause clumping.
02 -
For a vegetarian option, omit the bacon and substitute chicken broth with vegetable broth.
03 -
Adjust the amount of jalapeño or substitute with serrano for extra heat.
04 -
Keep the soup over medium heat — high heat may cause cheese to separate.