Beer Cheese Soup
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
During the chilly winter months, there’s nothing more therapeutic than some homemade comfort food. Warm up with a hearty bowl of beer cheese soup!
Beer Cheese Soup
Servings: 1 Gallon
Ingredients
For the Soup
- 3 oz. unsalted butter
- 1 yellow onion, peeled and small diced
- 5 stalks celery, small diced
- 5 carrots, peeled and small diced
- 3/4 cup flour
- 64 oz. vegetable stock
- 16 oz. bottle lager beer
- 1 lb. shredded sharp cheddar cheese
- 1/2 cup heavy whipping cream
- 8 oz. cream cheese
- Kosher salt and fresh cracked pepper, to taste
For the Toppings
- ½ loaf French bread, cut into 1” cubes
- 2 Tbsp. olive oil
- 1 tsp. dry basil, oregano and garlic powder (each)
- Kosher salt and fresh cracked pepper, to taste
- 6 slices prosciutto ham
- Red pepper relish
Instructions
- Add the butter to a large pot over medium heat. Add the onions, celery and carrots and cook for 6-8 minutes, or until tender.
- Stir in the flour to make a roux. Pour in the stock and beer and bring it to a boil or until the soup is thick.
- Finish by whisking in the cheddar cheese, whipping cream, cream cheese and salt and pepper. Keep warm.
- Preheat the oven to 375°F.
- Toss the bread, olive oil, basil, oregano, garlic, salt and pepper together and place on a parchment-lined sheet tray. Bake for 12 to 15 minutes, or until crisp and browned. Set aside.
- Place the prosciutto on a parchment-lined sheet tray and bake for 10 minutes or until crisp. Break up into little chunks.
- Garnish the soup with croutons, or prosciutto, or red pepper relish, or all of the above.\
- Add extra shredded cheese and green onions, if desired.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
