Wisconsin Beer Cheese Soup
A creamy, cheesy soup that can be made gluten free or low carb.
Ingredients
- 5 tablespoons butter (divided)
- 1 celery rib (chopped small)
- 1 carrot (peeled and chopped small)
- 1 small onion (chopped small)
- 1 red bell pepper (seeded and chopped small)
- 1 large jalapeno (ribs and seeds removed and minced)
- 2 garlic cloves (minced)
- 1 teaspoon fresh thyme
- 1/2 tablespoon Worchestershire
- 1 teaspoon dry mustard
- 12 ounces beer (ale, lager, or pilsner )
- 2 1/4 cups low sodium chicken broth
- 1/4 cup flour (see note)
- 1 cup heavy cream
- 8 ounces sharp cheddar (shredded)
- 4 ounces smoked cheddar (shredded)
Optional Toppings:
- Cheddar cheese (shredded)
- Green onions (sliced thin)
Instructions
- Melt 1 tablespoon butter in a large soup pot or Dutch/French oven. Saute celery, carrot, onion, bell pepper, and jalapeno until soft, about 10 minutes. Add garlic and saute for 30 seconds. Stir in thyme and Worchestershire.
- Add half of the beer and bring to a simmer until volume of beer is reduced by half, about 5 minutes. Then add the chicken broth and bring back to a simmer. If you prefer a smooth soup, use an immersion blender to puree at this step. If not, proceed with next step.
- In a separate small skillet, melt the remaining 4 tablespoons butter. Add the flour and cook for 2 minutes. Whisk this roux mixture into the soup and bring it to a simmer. Cook until the soup is thickened, approximately 8 minutes.
- Add the heavy cream and cheeses and the rest of the beer. Cook for an additional 5 minutes, stirring occasionally. Season with salt and pepper, if necessary. Add a bit more broth if the soup is too thick for your preference.
- Serve with optional toppings of shredded cheese and sliced green onions.
Notes
For gluten free, use a measure for measure gluten free flour in place of all purpose.
For low carb, substitute 1/2 teaspoon xanthan gum in place of flour when making roux. Add 1/4 teaspoon, whisk well, then add the other 1/4 teaspoon, whisk and cook briefly before whisking mixture into soup. The butter mixture will still resemble melted butter, but when added to the soup, the soup will thicken quickly.
Source: Adapted from Food & Wine
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