Vegetarian Beer Cheese Soup (Print Version)
# Ingredients:
→ Base
01 -
6 tablespoons butter
02 -
1 white onion, diced
03 -
1.5 cups sliced carrots
04 -
1.5 cups sliced celery
05 -
5 cloves garlic, minced
06 -
2 teaspoons dried oregano
07 -
1 teaspoon dried thyme
08 -
4 tablespoons flour
09 -
4 cups vegetable broth
10 -
12 oz. can of beer
11 -
1.5 lbs. potatoes, diced in 1/2″ pieces
12 -
1/2 cup heavy cream
13 -
8 oz. sharp cheddar cheese, shredded
14 -
1 teaspoon white balsamic vinegar
15 -
Kosher salt, to taste
16 -
Fresh cracked pepper, to taste
→ Garnish
17 -
Sliced green onion
18 -
Shredded cheddar cheese
19 -
Soft pretzel bites
# Instructions:
01 -
Heat butter in a large pot over medium-high heat. Add onion, carrots, celery, and a large pinch of salt and pepper. Cook, stirring occasionally for 12-13 minutes or until the onions are translucent.
02 -
Turn heat to medium and add garlic, oregano and thyme. Cook for another minute.
03 -
Add flour and stir to coat vegetables. Cook for one more minute, stirring frequently.
04 -
Add a splash of vegetable broth to deglaze the pot, scraping the flavorful bits off the bottom.
05 -
Stir in diced potatoes, remaining vegetable broth, and beer, along with another pinch of salt and pepper.
06 -
Cover, turn heat up to medium-high, and bring to a simmer. Once simmering, reduce heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
07 -
Remove soup from heat. Transfer soup mixture to a high-speed blender or use an immersion blender to blend until smooth and creamy. Return soup to the pot.
08 -
Stir in heavy cream, shredded cheese, and white balsamic vinegar. Continue stirring until cheese is completely melted.
09 -
Ladle into bowls and garnish with sliced green onions, additional shredded cheddar cheese, and serve with soft pretzel bites if desired.
# Notes:
01 -
For best flavor, choose a beer with a rich profile - amber ales or lagers work well in this soup.
02 -
The white balsamic vinegar adds brightness that balances the richness of the cheese and cream.