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Gouda Beer Cheese Soup

Yield
6 servings
Active Time
Cook Time
Total Time
This rich and creamy Beer Cheese Soup combines Gouda cheese, beer, and a medley of vegetables like carrots, onion, and peppers. It's packed with flavor and perfect for a cozy meal, with a kick of spice from jalapeños and smoked paprika.

Ingredients

  • 1 cup carrots, diced
  • 1 cup yellow onion, diced
  • 1 cup celery, diced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups half and half
  • 2 cups chicken stock
  • 12 ounces beer
  • 4 cups Roth Gouda cheese, shredded
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika

Method

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add diced carrots, onion, celery, red bell pepper, and jalapeño. Cook until the vegetables are soft, about 8-10 minutes. Add garlic and cook for an additional 1-2 minutes until fragrant.
  2. Remove the vegetables from the pot. Lower the heat to low, add ⅓ cup butter, and let it melt. Once melted, sprinkle in flour, whisking continuously to form a roux. Cook the roux for 3-5 minutes, whisking frequently.
  3. Slowly whisk in the half and half, followed by the chicken stock and beer, whisking until the mixture is smooth and thickened.
  4. Gradually add shredded Gouda cheese, one handful at a time, whisking each addition until fully melted.
  5. Stir in Dijon mustard, Worcestershire sauce, salt, black pepper, and smoked paprika. Return the cooked vegetables to the pot.
  6. Let the soup simmer for 20 minutes, stirring occasionally. Serve immediately.

Enjoy this comforting and cheesy soup with a side of crusty bread or soft pretzels!