Description
A rich, creamy, and comforting beer cheese soup made with sharp cheddar, malty wheat beer, and crispy bacon. This 30-minute meal is perfect for busy weeknights and provides hearty fuel without leaving you feeling sluggish.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 12 oz unfiltered wheat beer or light lager
- 2 cups low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, freshly grated
- 1 teaspoon Dijon or yellow mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 6 slices thick-cut bacon, cooked and crumbled
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh chives or parsley for garnish (optional)
Instructions
- Prep ingredients: Dice onion and bell pepper, mince garlic, and grate cheddar cheese. Cook bacon in a skillet until crispy, then crumble and set aside.
- Sauté vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add onion and bell pepper, cooking for 5-6 minutes until softened. Add garlic and smoked paprika in the last minute.
- Make the roux: Reduce heat to medium-low. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Add liquids: Slowly pour in the beer while stirring to incorporate the roux. Add chicken broth, increase heat to medium-high, and bring to a gentle simmer. Simmer for 5 minutes.
- Add cheese: Remove the pot from the heat. Gradually add grated cheddar cheese, stirring constantly until melted and smooth. Do not add all cheese at once to prevent clumping.
- Season: Stir in mustard, salt, and black pepper to taste. If using heavy cream, stir it in now.
- Serve: Ladle soup into bowls and top generously with crispy bacon crumbles. Serve immediately with crusty bread or wheat beer bread.
Notes
Grate your own cheese to avoid anti-caking agents that cause graininess. Always remove the pot from heat before adding cheese to prevent separation. Use light, malty beers like wheat beer or lager; avoid dark stouts. If the soup is too thick, add more broth or milk. If too thin, simmer longer or use a cornstarch slurry. This soup does not freeze well due to the dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1 bowl with bacon to
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 18
- Fiber: 2
- Protein: 22
Keywords: beer cheese soup, Oktoberfest soup, comfort food, 30 minute meals, bacon soup, cheddar soup, winter recipes, weeknight dinner