What’s Up, Hungry People!
Today marks the official arrival of fall, and you know what that means – it’s soup season!
As the weather starts to cool down, there’s nothing quite like a warm, comforting bowl of soup to keep you cozy. Although soup isn’t a regular feature on our dining table, when we do indulge, we make sure it’s absolutely delicious and inspired by our favorite fictional characters.
Now that autumn is in full swing, I have the perfect recipe to share with you: Spicy Beer Cheese Soup. This simple yet flavorful soup will warm you up from the inside out, and the best part is, it’s ready in just minutes!
In my opinion, a spicy soup is always a winner, so I decided to use a combination of pepperjack and buffalo flavored cheeses. To balance out the heat, I added a touch of richness with heavy whipping cream.
For the beer base, I chose Jackie O’s Chomolugma Honey Nut Brown Ale.
Not only does it lend a rich, slightly nutty flavor to the soup, but it also hails from the greatest place on Earth: Athens, Ohio. Of course, feel free to use your preferred beer variety in this recipe!
Here’s What You’ll Need
- Pepperjack cheese: Adds a spicy kick and creamy texture to the soup.
- Buffalo cheddar cheese: Provides additional tanginess and depth of flavor.
- Jackie O’s Chomolunga Honey Nut Brown Ale (or your favorite beer): Enhances the taste with rich, nutty notes.
- Chicken broth: Forms the base of the soup, adding savory flavor.
- Flour: Thickens the soup and helps create a creamy consistency.
- Butter: Adds richness and contributes to the overall flavor.
- Heavy whipping cream: Adds creaminess and richness to the soup.
- Frozen peas & carrots medley: Adds a pop of color and texture to the soup.
- Celery: Provides a subtle crunch and adds a hint of freshness.
- Garlic: Adds aromatic flavor to the soup.
- Shallot: Enhances the savory profile and adds a mild onion-like taste.
- Paprika: Adds a smoky and slightly sweet flavor to the soup.
- Lemon pepper: Adds tanginess and a zesty kick to the overall taste.
- Croutons: Serve as a crispy topping, adding texture and a delicious crunch.
- White cheddar: Used as a garnish, it melts beautifully and adds a sharp and creamy finish to the soup.
Before we dive into the cooking process, it’s essential to bring your cheeses to room temperature. Once they’re ready, go ahead and cut the cheese (pun intended!) into evenly sized cubes. Trust me, this will ensure smooth melting and distribution in the soup.
Cooking the Soup
In a soup pan, melt some butter over medium-high heat. Now, it’s time to introduce our flavorful mix of veggies.
Add in the celery, carrots, peas, garlic, and shallot, and give them a good stir. Allow the vegetables to brown slightly, stirring occasionally.
Next, gently stir in the flour until all the veggies are coated. This will help thicken the soup later on. Without wasting any time, quickly pour in the chicken broth and continue stirring until the flour has dissolved completely.
Let the soup base simmer for about 5 minutes, allowing the flavors to meld together. Now, it’s time to introduce the star ingredients: the heavy whipping cream and the cubed cheese. Stir continuously for 2-3 minutes, or until the cheese has completely melted into the soup. If your cheese was already at room temperature, it should melt fairly quickly.
Adding the Beer
Once the cheese has been fully incorporated into the soup, it’s time to bring in the beer! Now, here’s a word of caution: when adding the beer, do it slowly to prevent any foaming that might cause an overflow. Stir the soup a few times, then let it simmer for another 5 minutes. Finally, reduce the heat to low and let the flavors continue to develop.
Helpful Tips for Making Homemade Beer Cheese Soup
- Room temperature cheese: Bringing the cheeses to room temperature ensures easier melting and smoother incorporation into the soup.
- Evenly sized cheese cubes: Cutting the cheese into evenly sized cubes helps ensure consistent melting and distribution in the soup.
- Slowly pour the beer: When adding the beer, pour it slowly to prevent foaming and potential overflow.
- Simmer to thicken: The soup will naturally thicken as it simmers, so if you prefer a thicker consistency, allow it to simmer for a bit longer.
- Serve immediately: The soup will continue to thicken as it cools, so it’s best to serve it right away for optimal texture.
- Homemade croutons: Consider making your own croutons by toasting cubed bread with a drizzle of olive oil and your favorite seasonings for added freshness and crunch.
- Experiment with cheese combinations: Feel free to try different cheese combinations or use your favorite varieties to customize the flavor profile of the soup.
- Adjust the spice level: If you prefer a milder or spicier soup, you can modify the amount of pepperjack cheese or incorporate different cheese options to suit your taste.
- Vegetarian-friendly option: Substitute vegetable broth for chicken broth to make the soup vegetarian-friendly while still maintaining a rich and flavorful taste.
- Garnish creatively: In addition to white cheddar, you can garnish the soup with other toppings such as chopped scallions, crispy bacon bits, or a sprinkle of fresh herbs for added visual appeal and flavor.
Remember, this soup will thicken as it sits, so it’s best to serve it right away. Pair it with some homemade focaccia bread croutons for that extra crunch and sprinkle some freshly grated white cheddar cheese on top for added indulgence.
Trust me, this combination will take your taste buds on a delightful journey!
There you have it, Hungry People!
A quick and easy recipe for Spicy Beer Cheese Soup that’s perfect for those chilly autumn nights. It’s packed with flavor, warmth, and a touch of whimsy.
So grab your ingredients, put on your apron, and let’s get cooking!
Spicy Beer Cheese Soup
- 8 oz pepperjack cheese cubed
- 6 oz buffalo cheddar cheese cubed
- 12 oz Jackie O's Chomolunga Honey Nut Brown Ale or your favorite beer
- 2 cups chicken broth
- ⅓ cup flour
- 5 tablespoons butter
- 1 cup heavy whipping cream
- ¼ cup frozen peas & carrots medley
- ¼ cup celery chopped
- 1 tablespoon garlic minced
- 1 shallot minced
- 1 tablespoon paprika
- 1 tablespoon lemon pepper
- croutons for topping
- white cheddar for topping
- Bring the cheeses to room temperature. Cube the cheeses into roughly evenly sized pieces.
- In a soup pan, melt half of the butter over medium heat. Add the peas, carrots, garlic, celery, and chopped shallot, and sauté until just beginning to brown.
- Add the remaining butter to the pan, followed by the flour – 1 tablespoon at a time. Stir until the vegetables are covered.
- Pour the chicken broth into the pan. Stir until the flour is dissolved and a thick soup base has formed. Simmer for 5 minutes.
- Reduce the heat to medium-low and add the heavy whipping cream. Then add the cheese, a few cubes at a time, to the base. Continue to stir until the cheese has completely melted into the soup.
- Slowly pour in the beer, stirring to incorporate. Take care not to pour too fast and create foam that might overflow. Reduce the heat to low and let the soup simmer for an additional 5 minutes.
- The soup will begin to thicken as it cools. Serve right away with croutons and freshly grated white cheddar cheese. Enjoy and stay warm!