Is there alcohol in beer cheese soup?

Yes. Even though alcohol can be removed during the cooking process, this beer cheese soup isn't cooked long enough to remove it completely. It's a very small amount per serving, and you can't get drunk from it, but if you're avoiding alcohol, you might want to substitute a non-alcoholic option.

How do you fix bitter beer cheese soup?

You shouldn't get a bitter taste if you use the type of beer recommending in the recipe, but if you decided to use a different type of beer, you might find the soup has a bitter taste. You can balance this with a bit of acid (vinegar or lemon juice) and/or by adjusting the amount of salt.

What is the best beer for beer cheese?

I recommend a lighter, more mellow beer, such as an ale or lager, for beer cheese soup - or really anything beer cheese - because you want the flavor of your beer to work with the flavor of the other ingredients. Super strong flavored beers, such as IPA, won't work as well and might overpower the flavor of the soup.

Where did beer cheese soup originate?

Beer cheese soup originated in Germany, but it became super popular in Wisconsin because of it German immigrant population and the dairy industry. Combine that with the beer production in the state, and you have a perfect soup for the state.

Pumpkin Beer Cheese Soup

Description

Nothing is better than a cheesy and comforting soup on a cold winter day! Made with flavorful pumpkin beer and creamy ingredients, this beer cheese soup is dairy free dupe of the classic Wisconsin soup.

Ingredients

Scale

3 tablespoons olive oil
1 small onion, diced
2 carrots, shredded
2 celery stalks, sliced
3 garlic cloves, minced (1/2 tablespoon)
1 teaspoon coarse salt
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/4 cup nutritional yeast
2 cups chicken or vegetable broth*
2 cups pumpkin ale
2 tablespoons unsweetened coconut yogurt (optional)
1 15-ounce can coconut milk
1 15-ounce can pumpkin puree
2 teaspoons dry ground mustard
2 teaspoon Worcestershire sauce*
1/2 teaspoon ground turmeric
1/4 teaspoon paprika
1 cup cheddar shreds (use your favorite dairy free cheese)

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Instructions

In a large Dutch oven or stockpot, heat olive oil over medium-high heat.
Add onion, carrots, celery and garlic with a pinch of salt. Sauté, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add remaining salt, flour, cornstarch and nutritional yeast, stirring to coat the vegetables and allow the flour to absorb any liquid in the the pan.
Slowly whisk in the broth and beer. Whisk until smooth.
Add the vegan yogurt, coconut milk, pumpkin puree, mustard, Worcestershire sauce, turmeric and paprika. Stir until incorporated.
Bring the soup to a boil, then reduce the heat and simmer the soup for about 10-15 minutes, or until desired consistency is reached.
When the vegetables are fully softened, puree the soup with a blender until smooth.
Stir in the cheddar shreds and allow it to melt completely.
Before serving, adjust seasoning to taste with salt & pepper.

Notes

*To make this soup vegan, use vegetable broth and vegan friendly Worcestershire sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: German/American

Nutrition

Serving Size:
Calories: 274
Sugar: 8.8 g
Sodium: 462 mg
Fat: 19.6 g
Saturated Fat: 12.2 g
Carbohydrates: 24.3 g
Fiber: 3.3 g
Protein: 3.8 g
Cholesterol: 0 mg