Beer Cheese Soup Recipe (Vegetarian!)


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This hearty Vegetarian Beer Cheese Soup takes about 30 minutes to make and comes together all in one pot! It’s so cheesy and creamy, you’d never guess that it’s actually loaded with veggies! Carrot, celery, onion, and potato are the dream team that makes this simple soup recipe taste phenomenal while still delivering your daily dose of vegetables.

White bowl filled with beer cheese soup topped with pretzel bites and green onions

You’ll Love This

  • I mean, it’s beer and cheese in soup – what’s not to love, right? But seriously, the flavors are out of this world. Your favorite beer combined with sharp cheddar cheese and tons of veggies = the best veggie loaded beer cheese soup you’ll ever eat! Pair this cheesy soup with my easy Pizza Dough Pretzels Bites for a dinner your family will love!
  • The fork tender potatoes and carrots in this vegetarian beer cheese soup recipe give the soup the most creamy texture ever, although the entire pot of soup has only a 1/4 cup of cream in it! And the onion, celery, and garlic give it that delicious “cooked all day” homemade flavor. Life is all about balance and this soup really encompasses that. It’s loaded with veggies that are accentuated by the flavors of beer and cheese with just a splash of cream!
  • This beer cheese soup is made with real, whole ingredients! No Velveeta or condensed soup here. There is nothing wrong with enjoying processed foods from time to time, but here at Midwest Foodie I love to create meals that feel indulgent but are also balanced with a combination of whole, fresh ingredients (veggies) and simply processed ingredients (cheese, beer, cream).
White marble counter top filled with ingredients to make vegetarian beer cheese soup

Instructions

Heat butter in a large pot over medium-high heat. Saute onion, carrots, celery, along with salt and pepper for 12-13 minutes, then add garlic, oregano, and thyme and cook for another minute.

Large white pot with sautéed carrots celery onion with garlic and herbs

Then add flour and cook for one more minute. Deglaze the pot with a splash of veggie broth, scraping the yummy bits off the bottom.

Large pot filled with sautéed veggies coated in flour and butter

Stir in diced potatoes, veggie broth, and beer, along with another pinch of salt and pepper.

Large white pot with broth beer and diced potatoes for beer cheese soup

Simmer 10-12 minutes, stirring occasionally, or until potatoes are fork-tender.

Large white pot filled with ingredients to make vegetarian beer cheese soup

Transfer soup mixture to a high-speed blender or use an immersion blender to blend until smooth and creamy. Return soup to the pot. Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.

Shredded cheese and heavy cream being added to beer cheese soup in a large pot

Stir until cheese is melted, and garnish with green onions, shredded cheddar cheese, and pretzel bites!

White pot filled with beer cheese soup topped with pretzel bites and green onions

Tips

  • To save time, prep the veggies a day ahead of time! Get your carrots, celery, onion, and garlic sliced up to a day in advance and store them in an airtight container in the fridge until you’re ready to use. If you want to prep the potatoes ahead of time too, go for it – just make sure you keep them submerged in water in an airtight container in the fridge so they don’t turn brown. I wouldn’t recommend prepping the veggies more than 24 hours in advance, however as the potatoes will begin to break down and the other veggies will start to lose a bit of their flavor.
  • Use a beer you enjoy drinking for this beer cheese soup recipe – unless it’s Bud Light or something similar. You’re going to want something with more flavor than that. I recommend finding a locally brewed IPA, lager, or ale. Steer clear of dark beers like stouts for this soup as their flavor will be too overpowering.
  • Sharp cheddar cheese, extra sharp cheddar, or extra sharp white cheddar cheese will all work well in this recipe. Sharp cheddar cheese does have quite a strong flavor on its own, but you want a cheese with a bold flavor so it can stand up to the other flavors (especially the beer) in this soup recipe.
  • Another one of my favorite types of cheese to use in this soup is something smoked – smoked Gouda or smoked cheddar both taste great and melt easily. That smoky flavor pairs very well with the beer. If planning to try a different cheese, just make sure to use something that melts easily.
  • Pro-tip for ensuring your cheese melts evenly and easily = always buy a block of cheese and shred it yourself. Pre-shredded cheese is coated in cellulose to keep it from clumping, but this also prevents it from melting. It’s usually cheaper to buy a block of cheese versus the bag too!
  • This soup will stay good in the fridge for up to 5 days and reheats beautifully with just a splash of milk/cream and a few pinches of salt. Heat soup in a saucepan over medium heat, adding a splash or two of milk or cream, until heated through. Then season to taste with salt and pepper. And don’t be afraid of the salt! As the soup sits, it’s going to lose flavor a bit. Adding salt before serving is going to boost all of those flavors.
White bowl filled with beer cheese soup topped with pretzel bites and green onions

Family Favorite Recipes

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Vegetarian Beer Cheese Soup



  • Author:
    Kylie Lato

  • Prep Time:
    10 minutes

  • Cook Time:
    22 minutes

  • Total Time:
    32 minutes

  • Yield:
    8 servings 1x

Description

This hearty Vegetarian Beer Cheese Soup takes about 30 minutes to make and comes together all in one pot! It’s so cheesy and creamy, you’d never guess that it’s actually loaded with veggies! Carrot, celery, onion, and potato are the dream team that makes this simple soup recipe taste phenomenal while still delivering your daily dose of vegetables. 



Scale

Ingredients

Garnish:

  • sliced green onion
  • shredded cheddar cheese
  • soft pretzel bites

Instructions

  1. Heat butter in a large pot over medium-high heat.
  2. Add onion, carrots, celery, and a large pinch of salt and pepper. Cook, stirring occasionally for 12-13 minutes or until the onions are translucent. 
  3. Turn heat to medium and add garlic, oregano and thyme and cook for another minute.
  4. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
  5. Add a splash of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
  6. Stir in diced potatoes, veggie broth, and beer, along with another pinch of salt and pepper.
  7. Cover, turn heat up to medium-high, and bring to a simmer.
  8. Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
  9. Remove soup from heat. Transfer soup mixture to a high speed blender or use an immersion blender to blend until smooth and creamy. Return soup to the pot.
  10. Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.
  11. Stir until cheese is melted, and garnish with green onions and shredded cheddar cheese!

Notes

To save time, prep the veggies a day ahead of time! Get your carrots, celery, onion, and garlic sliced up to a day in advance and store them in an airtight container in the fridge until you’re ready to use. If you want to prep the potatoes ahead of time too, go for it – just make sure you keep them submerged in water in an airtight container in the fridge so they don’t turn brown. I wouldn’t recommend prepping the veggies more than 24 hours in advance, however as the potatoes will begin to break down and the other veggies will start to lose a bit of their flavor.

Use a beer you enjoy drinking for this beer cheese soup recipe – unless it’s Bud Light or something similar. You’re going to want something with more flavor than that. I recommend finding a locally brewed IPA, lager, or ale. Steer clear of dark beers like stouts for this soup as their flavor will be too overpowering.

Sharp cheddar cheese, extra sharp cheddar, or extra sharp white cheddar cheese will all work well in this recipe. Sharp cheddar cheese does have quite a strong flavor on its own, but you want a cheese with a bold flavor so it can stand up to the other flavors (especially the beer) in this soup recipe.

Another one of my favorite types of cheese to use in this soup is something smoked – smoked Gouda or smoked cheddar both taste great and melt easily. That smoky flavor pairs very well with the beer. If planning to try a different cheese, just make sure to use something that melts easily.

Pro-tip for ensuring your cheese melts evenly and easily = always buy a block of cheese and shred it yourself. Pre-shredded cheese is coated in cellulose to keep it from clumping, but this also prevents it from melting. It’s usually cheaper to buy a block of cheese versus the bag too!

This soup will stay good in the fridge for up to 5 days and reheats beautifully with just a splash of milk/cream and a few pinches of salt. Heat soup in a saucepan over medium heat, adding a splash or two of milk or cream, until heated through. Then season to taste with salt and pepper. And don’t be afraid of the salt! As the soup sits, it’s going to lose flavor a bit. Adding salt before serving is going to boost all of those flavors.

  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Keywords: beer and cheese soup, beer and cheddar soup, easy beer cheese soup, the best beer cheese soup





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