My wife was sick recently so I wanted to make her some soup. Sure I could've made my Chicken Noodle Soup but I wanted to do something a little different. I don't drink beer but had 1 bottle leftover from a party we hosted and a bunch of cheese. So I decided to make this Beer Cheese Velvet Soup.
It doesn't matter much what kind of beer you use for this soup recipe. I just used what I had on hand and you should do the same. I just happen to have this bottle of Danish Lager sitting by itself in my refrigerator. Be mindful though that the type of beer may affect the flavor of the soup.
You can also use whatever type of Cheddar Cheese you have on hand but we like a really sharp cheddar cheese so that is what I used to make this soup. You can use different types of cheese but I have never tried anything but cheddar for my soups and not sure how other kinds of cheese will affect the consistency of this delicious soup.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on-hand.
I would love to serve this delicious soup in a bread bowl but none of my local grocery stores carried any. I guess I could either make my own bread bowls or use regular bowls like I did this time around. Stay tuned on this one as I may just have to figure out how to make my own!
Bacon is an optional garnish for this soup but I prefer this soup with a little bacon and shredded cheddar cheese as a garnish. My wife even added a dollop of sour cream on hers. The saltiness from the bacon gives this soup what it needs in my opinion.
🥓 How to Make Bacon
If you struggle to make bacon perfectly, I've put together a short tutorial on How to Make Perfect Bacon - 3 Ways. Check it out! My preferred method is baking it in the oven.
And don't throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
🥃 Alcohol WarningPlease take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Beer Cheese Velvet Soup recipe (see recipe card for quantities): Unsalted Butter, All Purpose Flour, Beer, Low Sodium Chicken Broth, Worcestershire Sauce, Ground Mustard, Salt, Ground Black Pepper, Cayenne Pepper and Cheddar Cheese.
🥣 How do I Make this Beer Cheese Velvet Soup
In a large saucepan, melt butter over medium heat. Stir in the all purpose flour until blended.
Gradually whisk in beer until smooth. Whisk in the chicken broth, Worcestershire sauce, mustard, salt, pepper and cayenne.
Bring to a boil, stirring constantly, cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted.
Beer Cheese Velvet Soup
- ¾ cup Unsalted Butter, cubed
- ¾ cup All Purpose Flour
- 1 bottle Beer
- 4 cups Low Sodium Chicken Broth, divided
- 2 teaspoon Worcestershire Sauce
- 1 teaspoon Ground Dry Mustard
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Cayenne Pepper
- 4 cups Cheddar Cheese, shredded
- Bread Bowls
- Bacon, cooked & crumbled
- Cheddar Cheese, shredded
- In a large saucepan, melt butter over medium heat. Stir in the all purpose flour until blended.
- Gradually whisk in beer until smooth. Whisk in the chicken broth, Worcestershire sauce, mustard, salt, pepper and cayenne.
- Bring to a boil, stirring constantly, cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted.
- Serve soup in bread bowls and top with crumbled bacon and shredded cheddar cheese.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.