Beer Cheese Soup Bowl Recipe
Make Beer Cheese Soup Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Cheese Mixture
Garnish
Serving Bowls
Method
Preparing the Soup
- 1
- 2
Create the Roux
Sprinkle the flour over the sautéed vegetables. Stir constantly for about 2-3 minutes to cook the flour, ensuring it doesn't brown.
- 3
Add Liquids
Slowly whisk in the chicken or vegetable broth and beer, making sure to eliminate any lumps. Bring the mixture to a simmer.
- 4
Incorporate Cream
Once the soup is simmering, stir in the heavy cream, mustard, salt, and black pepper. Allow it to simmer for an additional 5 minutes.
Adding Cheese
- 5
Melt the Cheese
Gradually add the shredded sharp cheddar cheese and softened cream cheese to the soup, stirring constantly until fully melted and smooth.
- 6
Taste and Adjust
Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to your liking.
Serving
- 7
Prepare Bread Bowls
Cut the tops off the bread bowls and scoop out some of the insides to create space for the soup.
- 8
Serve the Soup
Ladle the beer cheese soup into the prepared bread bowls. Top with sliced green onions and croutons for garnish.
