Description
Warm up with this luxurious 30 Minute German Beer Cheese Soup, blending sharp cheddar cheese and authentic German beer for a rich and creamy soup perfect for chilly days. Rich, savory, and ready in half an hour, this vegetarian European classic delivers a comforting gourmet flavor experience.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 carrot – finely chopped
- 1 large yellow onion – diced
- 2 cloves peeled garlic – minced
- 1/4 cup all-purpose flour
Liquids
- 1 cup milk
- 1 cup half-and-half
- 16 ounces German beer
Flavoring
- 1 tablespoon Dijon mustard or stone-ground mustard
- Salt & black pepper – to taste
Cheese
- 10 ounces sharp cheddar – shredded
Instructions
- Sauté the vegetables: Melt the butter in a large pot over medium heat. Add the finely chopped carrot, diced yellow onion, and minced garlic. Sauté gently for about 10 minutes until vegetables are softened and fragrant.
- Create the roux: Sprinkle the flour over the sautéed vegetables and stir well to coat. Continue cooking and stirring frequently for about 3 minutes, allowing the flour to cook through and turn golden brown, which will help thicken the soup.
- Add dairy liquids: In a separate container, combine the milk and half-and-half. Slowly pour this mixture into the pot with the roux, whisking continuously to avoid lumps and ensure a smooth base for the soup.
- Incorporate beer and mustard: Increase the heat to medium-high. Add the German beer and Dijon mustard into the pot. Bring the mixture to a boil while whisking frequently to keep the texture even and to let the foam subside naturally.
- Simmer and thicken: Reduce the heat to low and let the soup simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken to a velvety consistency.
- Add cheese and season: Remove the pot from heat and gradually whisk in the shredded sharp cheddar cheese in small handfuls, allowing each portion to melt smoothly before adding more. Taste and adjust seasoning with salt and black pepper as desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing is not recommended as the dairy may separate and affect the soup’s texture.
- Reheat soup gently over low heat on the stovetop, stirring frequently to maintain creamy consistency and prevent cheese from clumping.
- Avoid high heat or rapid boiling when reheating to preserve the smooth texture.