Best 6 Vegetable Beer Cheddar Soup Recipes

CHEDDAR CHEESE & BEER SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

CHEDDAR CHEESE SOUP

Steps:

• Melt butter in large saucepan over medium-high heat; add onions, celery and garlic and saute until vegetables are tender, about 5 minutes; mix in flour, paprika and cayenne, and stir 3 minutes; gradually stir in broth; bring to boil; reduce heat to medium-low, cover and simmer 15 minutes.
• strain; return to same saucepan; add half and half and bring to simmer over medium heat; add cheese, ½ cup at a time, stirring until cheese melts before next addition; mix in Worcestershire Sauce, Tabasco and parsley; adjust seasonings to taste; season to taste with salt and pepper.

CHEDDAR VEGETABLE SOUP

Steps:

• In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.

BEER CHEESE SOUP V

Steps:

• In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
• When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

VEGETABLE BEER CHEDDAR SOUP

Steps:

• Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
• Add onions and celery and saute until softened about 4-6 min.
• Stir in the flour.
• Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
• Add the potatoes and bring whole thing slowly to a boil.
• make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
• Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
• Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
• cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
• cook longer if you prefer them to be soft.
• Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
• Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
• Serve Hot.
• NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
• It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.