Rissy's Beer Cheese Soup

Indulge in the velvety comfort of Rissy’s Beer Cheese Soup, a rich and creamy bowl that combines sharp cheddar, pale ale, and a medley of savory aromatics for a flavor-packed experience. This hearty soup starts with sautéed onion, carrot, and celery, simmered with chicken stock and a splash of beer for depth, before being blended to silky perfection with heavy cream and melted cheese. A touch of Dijon mustard, Worcestershire sauce, and smoked paprika elevate the taste, while fresh chives provide a vibrant garnish. Perfect for cozy evenings or game day gatherings, this recipe is ready in just 45 minutes and pairs beautifully with warm, crusty bread or soft pretzels for dipping. Whether you're a cheese lover or a beer enthusiast, this irresistible dish is sure to become a household favorite!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 1 Carrot, finely diced
• 1 Celery stalk, finely diced
• 2 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 4 cups Chicken stock
• 1 cup Pale ale or lager beer
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Chopped fresh chives (for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the unsalted butter over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook the flour while stirring constantly for 2-3 minutes to remove the raw taste.

Step 5

Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the soup to thicken.

Step 6

Pour in the beer and heavy cream, stirring well to combine. Heat the mixture gently without letting it come to a boil.

Step 7

Slowly add the grated cheddar cheese, one handful at a time, stirring constantly to ensure it melts smoothly without clumping.

Step 8

Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, salt, and ground black pepper. Taste and adjust seasonings as needed.

Step 9

Using an immersion blender, carefully blend the soup until smooth (or blend in batches using a countertop blender, then return to the pot).

Step 10

Serve hot, garnished with freshly chopped chives and additional cheddar cheese if desired. Pair with crusty bread or pretzels for dipping.

Nutrition Facts

Serving size	(2585.3g)

Amount per serving	% Daily Value*
Calories	2819.3

Total Fat 216.1g	0%
Saturated Fat 124.3g	0%
Polyunsaturated Fat 0g
Cholesterol 689.2mg	0%
Sodium 4731.8mg	0%
Total Carbohydrate 76.0g	0%
Dietary Fiber 8.7g	0%
Total Sugars 17.6g
Protein 116.9g	0%

Vitamin D 48.0IU	0%
Calcium 1843.1mg	0%
Iron 10.8mg	0%
Potassium 1257.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 17.2%

Carbs: 11.2%