Yep, you heard me! German Beer Cheese Soup for 30 Minute Mondays!
You’re going to love this soup – it is so simple to put together but the flavor tastes like it took all day.
Plus, it’s made from a bunch of ingredients that you probably already have lying around. I bet you even have one lonely carrot shoved into the bottom of your produce drawer just waiting to be called to action.
Alright, enough about lonely carrots. Let’s talk Beer Cheese Soup.
You’ll need to make a very personal decision when you decide to make this soup. It’s about your beer preferences. If you love, love, love beer and are just dying to find a way to eat it rather than drink it, go with a full-bodied ale. If you want the beer to be a playful accompaniment to all the cheese, opt for something a little more subtle, like a wheat beer or pilsner.
Because I’m a Portlander and beer is, like, 40% of my diet, I went with a really heady ale brewed by the local Widmer Brothers Brewery. If this is your first time making beer cheese soup, I’d suggest starting with something a little less strong.
If you don’t care about the beer or the cheese and you’re just here to look at the cute soup bowls, here’s a link to get some of your own.
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Here’s Your Recipe!
The Wanderlust Kitchen
5 minPrep Time
25 minCook Time
30 minTotal Time
Save Recipe4 based on 1 review(s)
Ingredients
- 4 Tablespoons unsalted butter
- 1 carrot, finely chopped
- 1 large yellow onion, diced
- 2 cloves peeled garlic, minced
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup half-and-half
- 16 ounces beer
- 1 Tablespoon Dijon or stone-ground mustard
- 10 ounces sharp cheddar, shredded
- Salt & Pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.
- Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
- Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
- Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
- Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
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