Beer cheese soup is satisfying comfort food, especially when the days get shorter and the crisp fall air blows. This delicious soup is one I’ve been sipping on since culinary school, and that’s where I fell in love with it. Give it a try, and see how easy it is to fall in love with it!
Memories of beer cheese soup begin at The Culinary Institute of America. That’s where I would stroll the corridors of the Institute, trying to decide on what to have for lunch. As bakers, most of the students were satiated with a quick croissant or other baked goods, but I needed substance. That’s why I’d walk up to the “Americas” class, where each day, delicious meals were cooked up for the entire school. That’s where I discovered beer cheese soup, served with popped popcorn kernels on top, which was such a fun treat.
Now I live on Martha’s Vineyard, and with winter slowly approaching, I’m going back to my favorite soup recipes to remake them at home.
I’m starting with this beer cheese soup, made with local Bad Martha Ale Beer.
It’s the perfect soup because it makes a hearty meal when paired with crusty bread, or maybe even served in a bread bowl. Dinner is served!
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Beer Cheese Soup
- 2 tablespoons unsalted butter
- 2 small yellow onions finely diced
- 4 stalks celery finely chopped
- 2 large carrots peeled and finely chopped
- 4 cups dark beer
- 4 cups chicken or vegetable stock
- 2 cups light cream
- 3 tablespoons cornstarch
- 16 oz. cheddar cheese shredded
- In a medium-size pot, melt the butter over medium-high heat and sauté the onions, celery, and carrots for about 10 minutes. Add the beer and stock, simmering for another 20 minutes.
- In a separate large pot, simmer the cream and quickly whisk in the cornstarch. Add the shredded cheese and whisk until the cheese melts.
- Add the simmered beer/stock while whisking in the melted cheese mixture. Cook for another 10 minutes, and serve hot.
This recipe first appeared in the Martha’s Vineyard Times: “Warm up with this Beer Cheese Soup“.