Beer Cheese Soup Bowl Recipe

Sauté Vegetables

In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional 1-2 minutes.

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.

Add Liquids

Slowly whisk in the chicken or vegetable broth and beer, making sure to eliminate any lumps. Bring the mixture to a simmer.

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.

Melt the Cheese

Gradually add the shredded sharp cheddar cheese and softened cream cheese to the soup, stirring constantly until fully melted and smooth.

Taste and Adjust

Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to your liking.

Prepare Bread Bowls

Cut the tops off the bread bowls and scoop out some of the insides to create space for the soup.

Serve the Soup

Ladle the beer cheese soup into the prepared bread bowls. Top with sliced green onions and croutons for garnish.