A true Wisconsin classic, beer cheese soup brings together sharp cheddar, rich broth and a splash of beer for a creamy, comforting bowl that tastes like pure Midwest nostalgia. This recipe also works well as a dip, served with veggies, bread and the like.
Ingredients
- 2 Tbsp butter
1 Tbsp olive oil
1 large yellow onion, thinly sliced
2 cloves garlic, minced
2 Tbsp flour
1 ½ cups vegetable or chicken broth
1 cup beer (lager or pale ale works best; we like any version from Crooked Lane Brewing)
1 cup whole milk
1 cup half-and-half (or sub more milk)
2 cups sharp cheddar cheese, freshly grated
1 tsp Dijon mustard
½ tsp smoked paprika
Salt and black pepper, to taste
Optional: pinch of cayenne or a dash of hot sauce; toppings such as toasted bread crumbs/croutons, chopped chives/green onions/herb of choice, extra shredded cheese
Directions
- In a large pot over medium heat, melt butter with the olive oil. Add sliced onion and cook slowly, stirring often, until soft and lightly caramelized, about 12–15 minutes.
- Add garlic and cook for another minute, just until fragrant. Sprinkle in flour and stir to coat the onions, cooking for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in broth, making sure to smooth out any lumps, then pour in beer. Let mixture simmer for about 5 minutes to cook off some of the alcohol and mellow the flavor.
- Reduce heat to low and stir in milk and half-and-half. Once warmed through (but not boiling), begin adding cheese a handful at a time, stirring until fully melted before adding more.
- Stir in mustard, smoked paprika and any optional heat. Taste and adjust with salt and pepper as needed.
- Serve warm with toasted bread, a sprinkle of chives and an extra handful of cheddar on top.