Beer Cheese Soup with Soft Pretzels
Ingredients
- 1 tablespoon 1 tablespoon olive oil
- half an onion , minced
- 2 garlic cloves , minced
- 34 celery – stalks of , minced
- 1 jalapeno , minced
- 1 red bell pepper , minced
- 1 teaspoon 1 teaspoon smoked paprika (adds a bacon-like flavor)
- 1 beer bottle of (I used Blue Moon – you can also use a NA beer)
- 2 2 chicken or vegetable broth of
- 4 tablespoons 4 tablespoons butter
- 4 tablespoons 4 tablespoons flour
- 1 1 whole milk (high fat milk is better)
- 8 8 cheddar cheese , shredded
- 4 4 smoked cheddar cheese , shredded
- saltpepper and to taste
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Instructions
- Heat the olive oil in a large soup pot (see notes) over medium high heat. Add the vegetables (onion, garlic, celery, jalapeno, red pepper, smoked paprika). Saute for a few minutes until soft.
- Add half of the beer and all of the broth. Bring to a low simmer.
- In a separate saucepan, melt the butter. Whisk in the flour. Cook for 5-ish minutes, stirring regularly.
- Add this butter-and-flour mixture to the simmering soup pot. Let the soup simmer for a few minutes. It should start to thicken. Slowly whisk in the milk and remaining beer. Simmer again for 5-10 minutes until creamy and slightly thickened.
- Remove from heat and wait for a few minutes for the soup to cool down slightly. Stir in the cheese until evenly melted. Season with salt and pepper. Grab your spoonssss!
- Homemade (recipe here)
- Semi-homemade (recipe here)
- Store-bought pretzel rolls. No judgement.
Source
Original recipe: View Original