Wisconsin Beer Cheese Soup

Wisconsin beer cheese soup is full of flavor! Carrots, celery, and onion sauteed in butter and blended with ale, cheddar cheese, sriracha, cream, chicken broth, garlic, and dry mustard.

Wisconsin Beer Cheese Soup

Wisconsin beer cheese soup is so delicious!

The base of the soup is created by sauteing carrots, celery, and onion in butter and then pureeing the vegetables with chicken broth.

Add in some ale beer, cheddar cheese, cream, and season with garlic and mustard – it’s the perfect bite!

Wisconsin Beer Cheese Soup Ingredients

  • Butter
  • Onion
  • Carrots
  • Celery
  • All-Purpose Flour
  • Dry Ground Mustard
  • Garlic Powder
  • Light Ale Beer
  • Chicken Broth
  • Sriracha Sauce
  • Salt
  • Black Pepper
  • Cheddar Cheese
  • Heavy Whipping Cream

Toppings

  • Finely Chopped Parsley
  • Chopped or Sliced Pimentos
  • Cheese
  • Homemade Croutons
  • Crumbled Bacon
  • Diced Ham
  • Jalapeños

Best Beer for Beer Cheese Soup

For Wisconsin beer cheese soup, an ale can lend a fruity or spicy compound that tastes quite different from the light, crisp flavors of a lager.

A light ale made my soup taste rich and full of flavor.

Wisconsin Beer Cheese Soup

What goes with cheese soup?

How to Reheat Wisconsin Beer Cheese Soup

To reheat soup, slowly heat up in the microwave over medium power or in a double broiler over simmering water on the stove.

This prevents the cheese from separating and curdling.

Wisconsin Beer Cheese Soup

How to Freeze Cheese Soup

Cheese soups are more difficult to freeze. The cream tends to separate and you’re left with a watery mess. To try to avoid any issues freezing, allow the soup to get to room temperature before freezing.

Then place in an airtight container with at least 1/2″ remaining at the top to allow room for expansion once it’s frozen. It can be stored in the refrigerator for up to 2 months.

When ready to thaw, leave it in the refrigerator overnight then heat it over the stove on medium heat, stirring often. If needed, add extra cheese and season with salt and pepper to give a fresher taste.

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Wisconsin Beer Cheese Soup

Wisconsin Beer Cheese Soup

Tiffany
Wisconsin beer cheese soup is full of flavor! Carrots, celery, and onion sauteed in butter and blended with ale, cheddar cheese, sriracha, cream, chicken broth, garlic, and dry mustard.
4.82 from 16 votes
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 539 kcal

Ingredients
  

  • 5 tablespoons Butter
  • 1 Small Onion finely diced
  • 2 Medium-Sized Carrots peeled & finely diced
  • 1 Celery Stalk finely diced
  • ¼ cup All-Purpose Flour
  • 2 teaspoons Dry Ground Mustard
  • 1 teaspoon Garlic Powder
  • 1 cup Light Ale Beer
  • 6 cups Chicken Broth
  • 2 teaspoons Sriracha Sauce
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 3 cups Shredded Cheddar Cheese
  • ½ cup Heavy Whipping Cream

Optional Thickener

  • 2 tablespoons Cornstarch
  • ¼ cup Cold Water

Instructions
 

  • Melt butter in a large pot over medium-high heat. Add carrots, onion, and celery. Cook until tender, about 4-5 minutes.
  • Add flour and coat vegetables, cook an additional 4-5 minutes, stirring frequently. Add ground mustard, garlic, salt, pepper, sriracha, beer and stir to make a paste. Slowly begin adding chicken broth while constantly stirring to blend well.
  • Bring to a simmer for 25 minutes, stirring occasionally.
  • Using an immersion blender or food processor, puree vegetables in the soup.
  • Whisk in heavy whipping cream and cheddar cheese over medium-low heat until cheese is melted. If soup is not thickened, mix cornstarch and cold water in a small dish and whisk into boiling soup.

Nutrition

Calories: 539kcalCarbohydrates: 17gProtein: 20gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 120mgSodium: 1008mgPotassium: 395mgFiber: 1gSugar: 3gVitamin A: 4734IUVitamin C: 4mgCalcium: 444mgIron: 1mg

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One Comment

4.82 from 16 votes (15 ratings without comment)

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