Beer Cheese Soup with an IPA

Any time I’m able to work cheese into a beer recipe, I’m all over it.

I’ve hear good things about Stone’s beer cheese soup and made a recipe inspired by the one in Beer & Food by Lucy Saunders. It really hit the spot. I used white cheddar but would like to try a mix next time. Maybe some Monterey Jack?

Beer Cheese Soup Ingredients

• 1 12 oz. IPA (let it warm to room temperature)
• 1.25 lbs white cheddar
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 cup chopped yellow onion
• 3 cups vegetable stock
• 1 cup heavy cream
• 2 heads of garlic
• 2 teaspoons of kosher salt
• 1 1/2 teaspoons ground white pepper
• 1 teaspoon hot Hungarian paprika

How to Make it:

1. Grate the cheese.
2. Roast the garlic by cutting off the top portion of the bulb, wrapping it in aluminum foil with a drizzle of olive oil, and cooking it in the oven at 350°F for 30 minutes.
3. Melt the butter in a pot at medium heat and then stir in the flour and keep stirring until it is golden brown.
4. Add the chopped onion and stir it in well.
5. Slowly add the vegetable stock and then the beer.
6. Mash up the roasted garlic. I used the bottom of the beer bottle for this. Mix that in, followed by the salt, paprika, and pepper.
7. Bring it to a simmer over low heat.
8. Remove from the heat and slowly stir in the cheese until it is nice and creamy. You can add more beer if it is too thick.

This makes a good amount of soup, especially since it is so rich you can’t have too much at once. Sarah and I got about 8 smaller servings out. Or more like she got 1, and I got 7. It kept well in the fridge and it’s great coming home and being able to heat it up really quick.

I know beer cheese soup has some die hard followers. What great versions have you made or had at a restaurant?