Happy Friday! We made it though the first non-holiday week of the year. Today I’m sharing my favorite recipe of all time. This one holds a special place in my heart because it’s the first recipe I ever created on my own. It also happens to be my husband’s favorite. This is a staple meal in the Midwest, you haven’t lived until you’ve had a bowl. While I was looking through the pictures, I found quite a few were missing. I Guess my camera liked the soup as much as we did and ate the pictures 😉
I give you, my Beer Cheese Soup Recipe.
Start off by sauteing carrots, green onions and garlic in butter. Add a couple of dashes of Worcestershire sauce right on top.
Cook down for 5-7 minutes until the vegetables start to get soft.
Add in chicken broth and bring to a boil.
Next pour in the beer. I used this delicious local brew my husband bought me, but you could use any Pale Ale. I’ve used Sierra Nevada in the past.
Next add in 2 cans of Cream of Celery or Cream of Onion soup and the Velveeta. Stir until cheese is melted. Then add in the sharp cheddar and parmesan. Continue stirring until all the cheese is melted. I like a thicker soup, so I add in a little mustard powder, flour and water to a bowl and whisk to make a slurry. I then pour that into the soup to thicken it up. Turn heat down to simmer and continue cooking for 15 minutes.
The final result is a thick, creamy and cheesy soup with a slightly sharp bite from the beer. It’s what dreams are made of! Traditionally it’s topped with popcorn, however I’m more a fan of crumbled bacon and seasoned salad croutons. To make it an even more decadant meal, I served it along side of these Pepperoni Garlic Knots. Do not hesitate and make this ASAP, you’ll thank me later!
- ¾ Cup Butter
- ½ Cup Sliced Green Onions
- 1 Cup Diced Carrots
- 2 Teaspoons Minced Garlic
- 1 Teaspoon Worcestershire Sauce
- 4 Cups Chicken Broth
- 12 oz. Pale Ale Beer
- 2 Cans of Cream of Celery or Cream of Onion Soup
- 1 lb. Velveeta Cubed
- 6 oz. Shredded Sharp Cheddar
- 1 Teaspoon Mustard Powder
- ½ Cup Grated Parmesan Cheese
- 2 Tablespoons Flour
- 3 Tablespoons Water
- Crumbled Bacon for Garnish
- Seasoned Salad Croutons for Garnish
- Saute carrots, onions and garlic in butter for 5-7 minutes until vegetables start to soften. Pour in Worcestershire sauce right on top while sauteing.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium and add in beer, Cream of Celery or Cream of Onion soup cans and Velveeta. Stir until cheese has melted.
- Add in sharp cheddar and Parmesan. continue stirring until cheese has melted.
- In a small bowl, whisk together mustard powder, flour and water to make a slurry. Pour into soup to thicken.
- Turn heat to Medium-Low and continue cooking for 15 minutes, stirring occasionally.
- Garnish with crumbled bacon and seasoned salad croutons and serve.
I’m brining this over to my friends at the Fiesta Friday Party. Come join us!
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
I don’t drink beer, but I think I may drink it with this lol. This soup looks amazing. I love adding new soups to my recipe box. Amazing post.
Kay of Pure & Complex
http://www.purecomplex.com
Maybe you’ll start drinking it after having this soup 😉 Thank you so much!
Love this soup and it’s extra special because it’s your original recipe. I love adding beer to food,this is really perfect warming and comforting just the thing for a cold wintery day. Beautiful Sarah.
There’s something so special about creating your very own recipe. Thank you so much for the kind words 🙂
Beer and cheese – what’s not to like 😉
My thoughts exactly!
After I make my split pea soup I am going to try your cheese soup. Not too happy with the one I have had for awhile – tastes change you know 🙂
How cool, let me know how you like it!
I love beer cheese soup! Ginger said it all beer…cheese what’s not to love?
I couldn’t agree more 🙂
Hey Sarah, that soup is special! I just love creating recipes, tweaking them, eating them, sharing them-you always remember your first! Your TK and Florida BB (blogging buddy) Cheryl.
Your first really is special, thank you 🙂
Game over. I’m elbowing against everyone for this soup then retiring to the couch for a while. Nobody talk to me because I’m eating beer cheese soup! Genius! I love this recipe, thank you so much for bringing to the party!
Ha! It’s worth the elbowing, I promise you 🙂
This looks so YUMMY Sarah!!!
Thank you!
I have seen this in restaurants but I have to say this looks better! The combination of beer and cheese sounds like a winner and your soup looks absolutely delish! 🙂
What a compliment, thanks!
Made beer cheddar soup shooters for 150 people at an Oktoberfest party once. Big hit and this reminded me of it. Delish!
That sounds like a fantastic idea, I may steal that from you 😉
I love beer cheese soup, too. This looks fantastic. I know Velveeta gets a bad rap, but it does make things so creamy!
Thank you! It is the best for creaminess!
This looks so delicious. Totally making it.
Make sure you eat this on one of your long run days 😉
Whoa. That looks amazing! I must make this!
Thanks 🙂 Let me know how you like it!
Beer cheese soup! Why haven’t I tried it before? And it’s your original recipe! That’s so cool, Sarah!
Thanks Angie! You must give beer cheese soup a try 🙂
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