Beer Cheese Soup with a Vegetable Roux Base (Print-Friendly Version)

Beer cheese soup combines a butter-and-flour roux, softened vegetables, broth, beer and Cheddar. Blend the base before adding the cheese, then melt the cheese gently in small additions. Beer remains an ingredient; this recipe does not promise an alcohol-free result.

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# Ingredients You’ll Need:

01 - 1 cup butter

02 - 1 cup onion, finely chopped

03 - 1 cup celery, finely chopped

04 - 1 cup carrots, finely chopped

05 - 1 cup all-purpose flour

06 - 8 cups chicken stock or vegetable broth

07 - 1 teaspoon prepared mustard

08 - Salt, to taste

09 - Black pepper, to taste

10 - 1 (12-ounce) can beer, preferably flat

11 - 2 cups sharp Cheddar, shredded

12 - 3 tablespoons Parmigiano-Reggiano, freshly grated

13 - Chopped parsley

14 - Extra shredded sharp Cheddar

15 - Popcorn or croutons

# How to Make It:

01 - Melt butter in a large heavy pot over medium heat. Add finely chopped onion, celery and carrot; cook while stirring until softened, without allowing the butter or vegetables to blacken.

02 - Add flour gradually and stir to coat the vegetables and form a pale, cohesive roux. Cook briefly while stirring the bottom and corners; lower heat if it catches.

03 - Whisk or stir in the measured broth in stages, smoothing each addition before the next. Bring to a controlled simmer and stir until the base is evenly thickened and vegetables are tender.

04 - Stir in mustard and beer. Simmer gently, then taste before adding salt and pepper, remembering the cheese will also add salt. This cooking stage does not guarantee alcohol removal.

05 - Puree the base carefully. Use an immersion blender with its head submerged, or follow a countertop blender’s hot-liquid instructions and capacity limits. Work in batches if necessary.

06 - Return the smooth base to very low heat or remove it from the burner if still very hot. Add grated Cheddar and Parmigiano-Reggiano in small additions, stirring until melted. Avoid active boiling during cheese incorporation.

07 - Taste, adjust seasoning and serve with optional parsley, cheese, popcorn or croutons added to individual bowls. Refrigerate leftovers promptly in shallow containers; follow the separate reheating guidance above.

# Extra Suggestions:

01 - Keep the roux pale and stir the corners of the pot.

02 - Blend the vegetable base before adding cheese.

03 - Melt finely grated cheese gently; avoid boiling the cheese mixture.

04 - Beer remains an ingredient; cooking does not guarantee an alcohol-free result.

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