Beer cheese soup is a magical soup that blends two of my favorite things in the world: Beer and Cheese. But sometimes it takes more than just beer and cheese to create a complete meal. Adapted from Amy Thielen‘s “Best-Ever Beer Cheese Soup,” I created this version that uses vegetables to add depth to the flavor, and includes one of my favorite vegetables to cover in cheese (a la the microwavable jarred cheese that my grandmother used to serve….), broccoli.
- 1 Stick of butter (8 delicious tablespoons….)
- 1/2 Onion, diced
- 4 Cloves Garlic, diced
- 2 Large Carrots, grated
- 1 Large Red Bell Pepper, diced
- 2 Jalapeños, diced
- Salt and Pepper to taste
- 1 Teaspoon Red Pepper Flakes
- 1 Cup all-purpose Flour
- 4 Cups Vegetable Broth (Or Chicken, if that’s your jam.)
- 12 oz of Beer. I used Tecate this time. In my opinion, it may have actually been a little too mild. A Pale Ale would be nice. But you can use just about anything that isn’t sweet. Be aware that a darker beer will affect the color of your soup.
- 1 1/2 Cups Half-and-Half
- 12 oz Sharp Cheddar Cheese (although I added 16 oz)
- 4 oz Pepperjack Cheese (*Optional. We had some in the house…so why not?)
- 1/2 Tablespoon Worcestershire Sauce (I used Annie’s Vegan…)
- 1 Tablespoon of Hot Sauce, or to taste (I used Sriracha)
- 1/4 Teaspoon Nutmeg
- 2 Tablespoons Dijon Mustard
- 2 Heads of Broccoli, chopped
- Goat Cheese to Garnish
In a large stock pot, melt the butter over medium heat. Add the onion, garlic, carrots, bell pepper, jalapeños, about a half teaspoon of salt, and the red pepper flakes. Cook until tender, about fives minutes. Add the flour, and mix until well incorporated. Cook for about another fives minutes, stirring often.
Slowly incorporate the veggie broth, beer and half-and-half. Simmer for 15 minutes.
Add cheese a handful at a time, stirring to incorporate. Mix in the Worcestershire Sauce, hot sauce, black pepper to taste, nutmeg, and mustard.
Use your blending method of choice to create a smooth soup. I used my stick blender, but you could use a traditional blender, working in batches.
Once smooth, add the chopped broccoli. Simmer until the broccoli is just tender, about ten to fifteen minutes. Taste and alter as desired.
Serve with Walnut Bread or bread of choice (Walnut Bread recipe coming on Wednesday), and garnish with goat cheese.