Wisconsin Beer Cheese Soup – Creamy Soup Made With Cheese and Beer

Imagine a chilly evening, the kind that begs for comfort food, and you’re ladling out a steaming bowl of rich, velvety soup that’s the epitome of indulgence.

This Wisconsin Beer Cheese Soup is not just a dish; it’s an experience—a culinary embrace that melds the creamy decadence of cheese with the robust, full-bodied flavor of your favorite beer.

Each spoonful wraps you in warmth, as the tang of sharp cheddar mingles perfectly with the malty undertones of the beer, creating a symphony of flavors that dance on your palate.

It’s the kind of soup that makes you want to cozy up with a good book or share with friends and family around the table, reminiscing about fond memories while creating new ones.

Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• This recipe serves 4-6 people and is easy to prepare, making it perfect for both beginners and seasoned cooks alike.

The Necessary Ingredients (Possible in All Kinds of Variations)

Before we dive into the steps, let’s talk ingredients. The richness of this soup comes from using high-quality cheese and beer.

But don’t worry; I’ve got you covered with variations for those with different dietary needs!

• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour (for gluten-free, use a gluten-free flour blend)
• 2 cups chicken broth (for vegan, use vegetable broth)
• 1 bottle (12 oz) of your favorite beer (amber or lager works best)
• 2 cups whole milk (for vegan, use almond milk or any plant-based milk)
• 3 cups sharp cheddar cheese, shredded (for vegan, use dairy-free cheese)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce (omit for vegan)
• Salt and pepper to taste

Optional garnishes: croutons, crispy bacon bits, chopped chives

The Steps of Preparation (Possible in All Kinds of Variations)

Now, let’s get cooking! The beauty of this recipe is in its simplicity, allowing the flavors to shine without much fuss.

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute, just until fragrant.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux.
5. Gradually whisk in the chicken broth, ensuring there are no lumps.
6. Pour in the beer, and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the alcohol to cook off.
7. Slowly whisk in the milk and continue to cook until the soup thickens slightly, about 5 minutes.
8. Reduce the heat to low, and stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth.
9. Add the Dijon mustard and Worcestershire sauce. Stir well to combine.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with croutons, crispy bacon bits, or chopped chives.

Nutritional Benefits

Now that we’ve savored the richness of this dish, let’s explore the nutritional benefits you can enjoy with every spoonful.

• Protein: The cheese and milk provide a good source of protein, essential for muscle repair and overall health.
• Calcium: Thanks to the cheese and milk, this soup is rich in calcium, which is vital for strong bones and teeth.
• Vitamins A and C: The carrots and celery offer a healthy dose of vitamins A and C, important for immune support and skin health.
• Antioxidants: Garlic and onions are packed with antioxidants that help fight inflammation and boost your immune system.
• Healthy Fats: Butter and cheese offer healthy fats that are essential for brain function and energy.

Possible Additions or Upgrades to the Recipe

Looking to take your soup to the next level? Here are some delicious ideas!

• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy twist.
• Creamy Finish: Stir in a splash of heavy cream or sour cream just before serving for an extra rich texture.
• Veggie Boost: Add finely chopped broccoli or cauliflower to the soup during the simmering stage for added texture and nutrition.
• Meaty Upgrade: Stir in cooked, crumbled sausage or diced ham for a heartier meal.
• Herbal Touch: Add a sprinkle of fresh herbs like thyme or rosemary to enhance the flavor profile.

Q&A

Can we use any type of beer for this recipe?
Absolutely! However, I recommend using an amber or lager beer for a balanced flavor.

Can we make this soup gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend and ensure your beer is gluten-free.

Is it possible to make this soup vegan?
Definitely! Use plant-based milk, vegan cheese, and vegetable broth to create a delicious vegan version.

What type of cheese works best?
Sharp cheddar is traditional, but feel free to experiment with other types like gouda or Monterey Jack.

Can we freeze this soup?
Yes, but the texture may change slightly upon reheating. To maintain creaminess, reheat slowly and stir frequently.

Can we make this soup in an Instant Pot?
Yes, sauté the vegetables and make the roux using the sauté function, then add the liquids and cook on high pressure for 10 minutes.

What sides pair well with this soup?
Crusty bread, soft pretzels, or a light salad make excellent accompaniments.

Can we use non-alcoholic beer?
Yes, non-alcoholic beer works well and maintains the same depth of flavor.

Is there a way to reduce the soup’s calorie content?
Use low-fat milk and reduce the amount of cheese for a lighter version.

How can we make this soup thicker?
For a thicker consistency, use more flour in the roux or reduce the liquid by simmering the soup longer.

I hope this recipe brings as much joy to your table as it does to mine. From my experience, it’s a hit every time, perfect for family gatherings or a comforting night in.

If you loved this recipe, don’t forget to share it with your friends and family on social media—let’s spread the cheesy goodness far and wide!