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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.
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