30 Minute German Beer Cheese Soup Recipe

4.43 from 567 votes

30 Minute German Beer Cheese Soup Recipe

Transform a cold day into a gourmet experience with this German Beer Cheese Soup recipe, artfully combining velvety cheddar and rich German beer for a sumptuous, creamy feast.

Prep Time5

Cook Time25

Total Time30

Course: Soups & Stews

Cuisine: European

Diet: Vegetarian

Servings:

Calories: 598kcal

Author: Linda

Equipment

Soup Bowls

Ingredients

4 tablespoons unsalted butter
1 carrot finely chopped
1 large yellow onion diced
2 cloves peeled garlic minced
1/4 cup all-purpose flour
1 cup milk
1 cup half-and-half
16 ounces beer
1 tablespoon Dijon mustard or stone-ground mustard
10 ounces sharp cheddar shredded
Salt & Black Pepper

Instructions

Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; sauté for 10 minutes.
Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
Combine the milk and half-and-half. Slowly pour into the flour mixture, whisking constantly until combined.
Turn the heat up to medium-high and add the beer and mustard. On medium-high heat, bring to a boil, whisking frequently until the foam subsides.
Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese, a handful at a time. Taste and add salt and pepper as needed.

Notes

Store German Beer Cheese Soup in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. Freezing is not recommended, as the dairy can separate and the texture may become grainy.

You can reheat the soup over low heat on the stovetop, stirring gently and frequently to maintain its creamy texture. Avoid high heat or rapid boiling during reheating to prevent separation of the cheese and ensure the soup retains its smooth consistency.

Nutrition