German Beer Cheese Soup with Sharp Cheddar
This German Beer Cheese Soup recipe is a comforting and creamy dish that perfectly blends sharp cheddar cheese with rich German beer. Ideal for chilly days, it delivers a velvety texture with a hint of mustard and a satisfying depth of flavor, making it a gourmet treat that’s quick and easy to prepare.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 carrot – finely chopped
- 1 large yellow onion – diced
- 2 cloves peeled garlic – minced
Thickening and Dairy
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup half-and-half
Main Flavors
- 16 ounces German beer
- 1 tablespoon Dijon mustard or stone-ground mustard
- 10 ounces sharp cheddar – shredded
- Salt & Black Pepper to taste
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the finely chopped carrot, diced onion, and minced garlic. Sauté these together for about 10 minutes until the vegetables soften and become fragrant.
- Add Flour for Roux: Stir in the all-purpose flour and continue to cook while stirring frequently for 3 minutes until the flour takes on a golden brown color, which helps develop the base flavor and thickens the soup.
- Incorporate Dairy: Combine the milk and half-and-half in a separate container. Slowly pour this mixture into the pot with the flour and vegetables, whisking constantly to avoid lumps and create a smooth base.
- Add Beer and Mustard: Increase the heat to medium-high. Pour in the German beer and add the Dijon mustard. Bring the soup to a boil while whisking frequently, which helps meld the flavors and reduces any foam formed from the beer.
- Simmer and Thicken: Reduce the heat to low and let the soup simmer for 10 minutes until thickened, allowing the flavors to intensify and the mixture to become rich and creamy.
- Finish with Cheese: Remove the pot from heat and gradually whisk in the shredded sharp cheddar cheese a handful at a time until fully melted and incorporated. Season with salt and black pepper to taste before serving.
Notes
- Store the soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing is not recommended as the dairy content may separate and the texture could become grainy.
- Reheat gently over low heat on the stovetop, stirring frequently to maintain smoothness and prevent cheese separation.
- Avoid reheating at high temperatures or boiling quickly to ensure the creamy texture remains intact.