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Creamy Beer Cheese Soup Recipe with Crispy Pretzel Croutons Made Easy

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A silky smooth, creamy beer cheese soup with a gentle hoppy tang and melty sharp cheddar, topped with crispy pretzel croutons for a salty crunch. Perfect for cozy nights or casual gatherings.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 12 ounces (355 ml) medium-bodied beer (lager or amber ale recommended)
  • 3 cups (720 ml) chicken or vegetable broth, low sodium preferred
  • 2 cups shredded sharp cheddar cheese (about 8 ounces / 225 g)
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 1 cup pretzel bites, roughly chopped
  • 1 tablespoon olive oil or butter (for toasting pretzel croutons)

Instructions

  1. Melt 3 tablespoons of unsalted butter in a soup pot over medium heat. Add the finely chopped yellow onion and cook for 5-7 minutes until translucent and soft. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  2. Sprinkle ¼ cup all-purpose flour over the onions and garlic. Stir constantly with a whisk for 2-3 minutes to cook out the raw flour taste and form a smooth paste without browning.
  3. Slowly pour in 12 ounces of beer while whisking continuously to prevent lumps. Add 3 cups of chicken or vegetable broth. Increase heat slightly and simmer gently for 8-10 minutes until the soup thickens.
  4. Lower heat to medium-low. Gradually stir in 1 cup (about 4 ounces) of shredded sharp cheddar cheese until melted. Optionally blend a portion of the soup with cheese for extra creaminess, then fold in the remaining 1 cup shredded cheese without fully melting for texture.
  5. Stir in 1 cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Season with salt and black pepper to taste. Warm through gently without boiling.
  6. Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add roughly chopped pretzel bites and toast, stirring frequently, until golden brown and crispy, about 5 minutes.
  7. Ladle hot soup into bowls and top generously with crispy pretzel croutons. Optionally add fresh cracked pepper.

Notes

Use fresh shredded cheese for best melting and texture. Avoid boiling soup after adding cheese to prevent clumping. Toast pretzel croutons carefully to avoid burning. For gluten-free, use gluten-free flour and pretzels and check beer gluten content. For dairy-free, substitute vegan cheese and plant-based cream. Soup thickens as it cools; thin with broth or beer when reheating.

Nutrition

Keywords: beer cheese soup, creamy soup, pretzel croutons, comfort food, easy soup recipe, cheddar cheese soup, cozy dinner, crowd-pleaser

Find it online: https://evabakery.com/creamy-beer-cheese-soup-recipe-with-crispy-pretzel-croutons-made-easy/