Well.. after a nice 20 degree day – it’s now dipping back into the single digits. So of course we had to make some delicious soup to warm ourselves up. Our choice this time: Cheesy Beer Soup and it was TO DIE FOR.
I can’t even express how delicious it is. If anyone’s been to Jack Astor’s in Canada, they have the best Beer and Cheddar Soup – and this one tasted just like it! I was super happy to figure out a copycat recipe, let me tell you! The key to this was using Rickard’s Red and 3 different kinds of cheese.
It is a bit tedious though – one thing I’d recommend would be to reduce and simmer the beer while you prepare the soup base.
So here’s what you’ll need
So first things first, heat up MOST of your butter in a deep pot – leaving about a small teaspoon aside.
In a separate pan, heat up can of beer, let it simmer until it reduces by half.
Back to the butter – saute the garlic and onion until the onions are clear.. but not browned. Add in the thyme and rosemary. Then puree ALLLLL that garlicy, buttery oniony goodness. It will turn into this creamy mixture – put it back into the same pot.
Add in the last dollop of butter and flour. Mix until you the flour is mixed in and you have some clumps. This is when you want to add in the chicken stock and milk. Mix all that together – it should start to thicken up. Let it simmer but stir frequently or it will burn to the bottom. If it doesn’t thicken up – add in a bit more flour – a teaspoon.
Back to the beer – when it’s reduced, add in the cream and all three cheeses. Mix until the cheese has melted then POUR that into the milk/stock/vegetable mix. Stir stir stir! Add in some more cheese (to taste!)
and then you’re done! Super easy! You’ve made Cheesy Beer Soup!
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