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Creamy Beer Cheese Soup in Bread Bowl

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A cozy, creamy beer cheese soup served in crusty sourdough bread bowls, combining rich cheddar cheese with a subtle malty beer flavor for a comforting meal.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (30 grams)
  • 1 cup beer (240 ml), preferably a malty lager or ale
  • 3 cups chicken broth (720 ml)
  • 2 cups sharp cheddar cheese, shredded (200 grams)
  • 1 cup heavy cream (240 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 medium-sized crusty sourdough bread bowls

Instructions

  1. Cut the tops off each sourdough loaf about 1 to 1.5 inches from the top. Hollow out the insides, leaving a sturdy wall about 1/2 inch thick. Set aside the bread chunks for dipping or another use.
  2. In a large heavy-bottomed pot over medium heat, melt 3 tablespoons of unsalted butter. Once melted and bubbling gently, add the finely chopped onion and sauté for 5-7 minutes until translucent and soft, stirring occasionally.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  4. Sprinkle 1/4 cup flour over the onion and garlic mixture. Whisk continuously for 1-2 minutes until the flour is absorbed and the mixture looks pasty and slightly golden.
  5. Slowly pour in 1 cup beer while whisking vigorously. The mixture will bubble and thicken. Continue whisking until smooth.
  6. Gradually add 3 cups chicken broth while whisking constantly to avoid lumps. Bring the soup to a gentle simmer.
  7. Let the soup simmer for about 10 minutes, stirring occasionally until it thickens slightly and develops a rich aroma.
  8. Lower the heat to medium-low. Gradually stir in 2 cups shredded sharp cheddar cheese, a handful at a time, stirring until each addition melts before adding more. Avoid boiling once cheese is added.
  9. Stir in 1 cup heavy cream and season with salt and freshly ground black pepper to taste. Heat through gently for another 2-3 minutes without boiling.
  10. Ladle the creamy beer cheese soup into each prepared bread bowl immediately. Garnish with chopped chives or crispy bacon bits if desired.

Notes

Never boil the soup after adding cheese to prevent curdling. Use freshly shredded cheese for best melting results. Choose a malty lager or amber ale to avoid bitterness. Let the soup simmer gently to develop flavor. Cutting bread bowls a day ahead and letting them dry slightly helps prevent sogginess.

Nutrition

Keywords: beer cheese soup, bread bowl soup, creamy soup, cheddar cheese soup, comfort food, easy soup recipe, homemade soup

Find it online: https://bitematrix.com/creamy-beer-cheese-soup-in-bread-bowl-easy-homemade-recipe/