Beer Cheese Soup
Make your own homemade beer cheese soup in less than an hour. Super rich and cheesy with bits of real bacon, red bell pepper, and green onion. Perfect to warm you up on a cool fall day!
Ingredients
- 1 lbs bacon
- 1 large onion chopped
- 2 cloves garlic minced
- 2 sprigs thyme or 1 tablespoon dried thyme
- 1 cup roasted red pepper minced
- 1 can tomatoes diced, fire-roasted
- 1/2 cup flour
- 4 ounces butter unsalted
- 2 bottles beer medium or dark
- 4 cups chicken stock
- 1 pint heavy cream
- 10 ounces sharp cheddar cheese grated
- 10 ounces medium cheddar cheese grated
- 1 bunch green onion chopped
- 1 teaspoon salt
- 1 teaspoons black pepper fresh ground
- 1/2 cup fresh parsley chopped, optional
Instructions
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Bake the bacon on a cooling rack over a baking sheet in a 350F oven until crisp, about 20 minutes.
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Set the crispy bacon aside and drain off the bacon fat, reserving 3 tablespoons of bacon fat.
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Heat the 3 tablespoons of bacon fat in a large soup pot over medium-high heat. Add the onion and thyme and cook until the onion is soft and translucent.
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Lower the heat to medium and add the butter. Stir until melted.
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Sprinkle the flour over the butter. Stir the flour into the butter, let it cook for 2 to 3 minutes to cook off the pasty flour flavor.
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Whisk in the chicken stock and allow the mixture to thicken. This takes about 5 minutes.
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Stir in the beer, cream, salt, and pepper. Allow the soup to come back up to a simmer, about 5 minutes.
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When the soup begins to simmer, slowly stir in 1/2 cup of shredded cheese at a time. Stir until cheese is completely incorporated. Only add the next 1/2 cup of cheese after the previous cup has completely melted.
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Taste the soup and adjust seasoning as needed.
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Optional: Puree with a hand immersion blender until smooth.
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Ladle into bowls and top with chopped bacon and chopped green onion.