Description
A creamy, tangy, and smoky beer cheese soup made in one pot in just 30 minutes. Perfect for autumn evenings, this rich soup combines sharp cheeses with a malty dark lager for a comforting meal.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 bottle (12 oz / 355ml) dark lager or Oktoberfest beer (Märzen style)
- 2 cups (200g) sharp cheddar cheese, freshly grated
- 1 cup (100g) sharp Gouda or Gruyère cheese, freshly grated
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon or whole grain mustard
- 6 slices thick-cut bacon
- ½ cup (120ml) heavy cream (optional)
- Salt and black pepper to taste
Instructions
- Prep ingredients: Dice onion, mince garlic, grate cheese, and cook bacon until crispy. Crumble bacon and set aside on a paper towel.
- In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion and a pinch of salt; cook for 4-5 minutes until soft and translucent.
- Add minced garlic and smoked paprika; cook for 1 minute, stirring constantly, until fragrant but not browned.
- Sprinkle flour over the onions and whisk constantly for 1-2 minutes to create a roux. It should turn a light golden color.
- Slowly pour in chicken broth while whisking to prevent lumps. Once smooth, add the beer and mustard. Bring to a gentle simmer.
- Reduce heat to low. Add cheese a handful at a time, stirring constantly until fully melted before adding more. Do not boil, or the cheese will become grainy.
- Stir in heavy cream if using. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top generously with crispy bacon crumbles. Serve immediately with crusty bread.
Notes
Grate your own cheese to avoid anti-caking agents that cause graininess. Keep heat low when melting cheese to prevent breaking. If the sauce breaks, remove from heat and whisk in a splash of cream. This soup does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 1
- Protein: 18
Keywords: beer cheese soup, oktoberfest soup, fall recipes, comfort food, one pot meal, gouda cheddar soup, autumn dinner