Beer Cheese Soup

 

Beer Cheese Soup - a lighter version of the decadent comfort food

 

I know. I know. It’s the week before Christmas. While sugar plums are dancing in heads, soup is just not on the brain for many. But I needed some comfort food, man, and Beer Cheese Soup seemed like the perfect way to go.

During my junior year in college I remember a roommate making Beer Cheese Soup one evening for a special beau. I caught glimpses of her prepping (and stressing) for the meal in between running to from classes. From what I observed it seemed like a big deal just for soup. Ever since, I’ve had it in my mind that Beer Cheese Soup was a challenge, so I never bothered with it. That was, until last week when I was craving comfort food, and ran across a recipe for a lightened up version of Beer Cheese Soup in The New Way to Cook Light from Cooking Light, one of my newest favorite cookbooks.

 

Seriously? I’d avoided making Beer Cheese Soup all these years? What a fuss over nothing. It really is simple. And it really is scrumptious. Simple and scrumptious, y’all. What better combo is there?

 

Beer Cheese Soup

 

The soup came together in no time and disappeared just as fast. Although this lighter version uses a reduced-fat milk instead of heavy cream, it was still mighty rich and creamy. Serve alongside a salad, and/or a baked potato for the perfect lunch, or low-key weeknight meal. I can’t see how you’d be disappointed with this one. It’s one totally satisfying soup.

 

Enjoy!

 

Beer Cheese Soup
 
A lighter version, but still a mighty rich and creamy. Serve alongside a salad, and/or a baked potato for the perfect lunch, or low-key weeknight meal.
Author:
Ingredients
  • 3 tablespoons extra virgin olive oil (or enough to coat bottom of pan)
  • 2 cups chopped onion (about 2 medium)
  • 2-3 pinches salt and pepper
  • 2 garlic cloves, minced
  • 1 (12-ounce) bottle beer (I'd recommend a light beer or pilsner to avoid bitterness.)
  • 3 cups fat-free, less-sodium chicken broth, divided
  • ½ cup all-purpose flour (about 2¼ ounces)
  • 2 cups 2% reduced-fat milk, divided
  • ¼ teaspoon freshly ground black pepper
  • 1¼ cups (5 ounces) shredded extra-sharp cheddar cheese
_optional garnishes:_
  • fried bacon, crumbled
  • finely chopped fresh chives
  • sourdough bread, cut into 1-inch cubes and toasted in oven
Instructions
  1. Heat 3 tablespoons of olive oil in a heavy stock pot or dutch oven over medium-high heat. Add onion, along with a few pinches of salt and pepper, and sauté for about 4-5 minutes. Add garlic and sauté for 1 minute.
  2. Stir in beer and bring to a boil. Reduce heat and simmer for about 20 minutes, or until onion is tender.
  3. Carefully pour beer mixture and half of chicken broth (1½ cups) into a blender. To avoid a mess, allow steam to escape by removing center piece of blender lid. Make sure blender lid is secure and place a clean towel over opening in blender lid. Blend until smooth.
  4. Return blended mixture to pan. Stir in remaining 1½ cups broth and bring to a boil. Reduce heat, and simmer for about 10 minutes.
  5. Whisk together flour and 1 cup milk until smooth. Stir in flour mixture, remaining 1 cup milk, and pepper to soup until combined. Cook for about 10 minutes or until slightly thickened.
  6. Remove pan from heat. Gradually stir in cheese until smooth.
_Optional: serve with bacon crumbles, chives, and/or bread cubes._
Notes
Lightly adapted from _The New Way to Cook Light._
Nutrition Information
Serving size: Makes about 8 cups.

 

And for more tasty soup recipes, be sure to check out 101 Healthy Soup Recipes from CookingLight.com.

Comments

  1. 2

    says

    Abby and I had lunch (soup) in Ashland yesterday after violin lesson. I thought of you ladies staying down the street … :) This is a perfect holiday soup, Amy. Warm and comforting. :)

  2. 8

    says

    Oh, this looks absolutely comforting. What a treat to snuggle up with a bowl of this on the couch for dinner. With lots of bread. Yep – total comfort.

  3. 17

    Judy says

    Thanks for this recipe! I have been looking for a recipe for Beer Cheese Soup and this one sounds delicious. It will be perfect for a cold snowy midwest day!

  4. 19

    Stefanie says

    While I adore you and your website, I was not a huge fan of this recipe. I love beer cheese soup and saw your recipe and was excited because it was so much easier than previous recipes I have seen,. I followed it to the T, but it tastes so floury, I just can’t eat it. I may try again using much less flour and more cheese. I love your site, and can’t wait to see what else you have to add!!

    • 20

      says

      Hey Stefanie,

      I’m sorry to hear that. I’ve had a couple of friends make this and rave about it. Of course, if you make revisions that are successful, please do share!

      Amy

  5. 21

    Lizinwfb says

    Made this tonight! We all loved it. So delicious. I did throw in a little extra cheese!

  6. 22

    Ashley - baker by nature says

    Wow wow wow – I’ve spent my entire lunch break drooling over your site! I’m so happy to be your newest fan ;-) and this soup will definitely be happening soon.

    • 24

      says

      Hey Kathy,

      Did you whisk together the flour and milk before adding it to the soup? Other than that, I’m not sure what to tell you as it shouldn’t be clumping if you stir the flour/milk mixture in together. Hmmmm …

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: