Description
This rich, creamy beer cheese soup is served in a hollowed-out sourdough bread bowl for the ultimate comfort food experience. Made with sharp cheddar, gouda, and a mild beer, it’s a quick and easy recipe that feels special without requiring a grocery run.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 12 ounces beer (pale ale or lager)
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- 1 cup shredded gouda cheese (about 4 ounces)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large sourdough bread bowls
- Optional toppings: cooked bacon crumbles, chopped chives, extra shredded cheese
Instructions
- Prepare the bread bowls: Using a serrated knife, cut a circle about 2 inches from the top of each sourdough loaf. Gently pull out the soft interior bread, leaving a 1/2-inch thick shell. Reserve the tops and the pulled-out bread for dipping or croutons. Set the bowls aside.
- Melt the butter: In a large Dutch oven or heavy pot over medium heat, melt the 4 tablespoons of butter. Once it’s bubbling, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the garlic: Toss in the minced garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle the 1/4 cup of flour over the onion mixture. Stir constantly with a wooden spoon for 1-2 minutes until the mixture turns a light golden color.
- Pour in the beer: Slowly pour the 12 ounces of beer into the pot while whisking continuously. The mixture will seize up at first and look clumpy—keep whisking until smooth. Let it simmer for 2 minutes.
- Add the broth and milk: Pour in the 2 cups of chicken broth and 1 cup of whole milk. Whisk until combined and smooth. Bring the soup to a gentle simmer.
- Season the base: Stir in the 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the soup simmer for 5 minutes, stirring occasionally.
- Lower the heat: Reduce the heat to low. The soup should be hot but not bubbling.
- Melt the cheese: Add the shredded cheddar and gouda a handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted before adding the next. This takes about 3-4 minutes total.
- Finish with cream: Pour in the 1/2 cup of heavy cream and stir until incorporated. Taste and adjust salt and pepper.
- Warm the bread bowls: Place the hollowed sourdough bowls and their tops on a baking sheet. Warm them in a 350°F oven for 5 minutes.
- Assemble and serve: Ladle the hot soup into the warm bread bowls. Top with bacon crumbles, chives, or extra cheese if desired. Place the bread top on the side or use it for dipping. Serve immediately.
Notes
Use a mild beer like pale ale or lager; avoid IPAs or stouts. Always melt cheese over low heat to prevent graininess. Warm the bread bowls before filling to help them hold up longer. Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with so
- Calories: 620
- Sugar: 12
- Sodium: 1120
- Fat: 34
- Saturated Fat: 18
- Carbohydrates: 58
- Fiber: 4
- Protein: 28
Keywords: beer cheese soup, sourdough bread bowl, comfort food, game day, cheese soup, easy soup recipe