I first had this soup at Great Basin Brewing Company in Reno, Nevada. We lived there for a few years, and it was a decent brewery that we frequented. Then I happened on this recipe at some point- in a newspaper perhaps. And I knew had to try it at home. It was just as good as the restaurant version!
This beer cheese soup is great comfort food! If you’re a beer lover, then this is a fun recipe for you to try! The recipe calls for two kinds of beer, and it has plenty of flavor with spices, bratwurst, and cheddar cheese.
Table Of Contents
Ingredients needed:
- olive oil
- chopped carrot, chopped celery and chopped onion
- bratwurst
- pilsner lager
- German style lager
- chicken stock
- paprika and thyme
- Worcestershire sauce
- heavy whipping cream
- butter
- all purpose flour
- shredded medium cheddar cheese
How to make Beer Cheese Soup:
The full, printable recipe with ingredient amounts and instructions is included at the end of this post.
Heat olive oil in a saucepan. Add carrots, celery, onion and sausage, and sauté until softened. Add beer, chicken stock, paprika, thyme and Worcestershire sauce. Stir, bring to a boil, reduce to a simmer and add the cream.
In separate saucepan, make the roux. Melt the butter. Whisk in flour. Cook until lightly browned. Stir in a teaspoon of roux at a time, until the soup has the consistency of a chowder.
Stir in the cheese. That’s it!
This recipe makes four soup bowl-sized servings, but I prefer to have a cup of it with a big salad. It’s a delicious soup, but it’s pretty rich so you don’t want to eat too much of it all at once.
Garnish with a few chopped green onions or chives and an additional sprinkle of cheddar cheese. Add salt and pepper, if you’d like. Enjoy!
Wisconsin Style Beer Cheese Soup
Rich and decadent and wonderful!
Ingredients
SOUP BASE:
- 1 tablespoon olive oil
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 1 whole bratwurst sausage, thinly sliced
- 1½ cups any crisp pilsner style lager
- 1½ cups any fine German style lager, such as Marzen or Oktoberfest
- 2 cups chicken stock or broth
- 1 teaspoon paprika
- 1 teaspoon ground thyme
- 1 tablespoon Worcestershire sauce
- 1 cup heavy whipping cream
ROUX:
- 2 tablespoons salted butter
- 2 tablespoons all purpose flour
THE CHEESE!
- 1 cup shredded medium cheddar cheese
Instructions
PREPARE THE SOUP BASE:
- In a large saucepan, heat the oil over medium heat; sauté the carrots, celery, onion and sausage until the onions are translucent. Add the beer, chicken stock, paprika, thyme and Worcestershire sauce. Stir occasionally and bring to a boil. Turn the burner to low and add the cream.
PREPARE THE ROUX:
- In a small saucepan, melt the butter. Whisk in about 2 tablespoons of flour to make a thick paste. Stir constantly over medium-heat until the mixture turns light brown and has a nut-like aroma.
- Add the roux to the saucepan one teaspoon at a time stirring continuously, until the soup has the consistency of a chowder. Finally, add the cheese a little at a time, stirring until it is dissolved.
Nutrition Information:
Amount Per Serving: Calories: 650kcalTotal Fat: 50gSaturated Fat: 27gTrans Fat: 1gCholesterol: 151mgSodium: 731mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 17g
