Asiago & White Wine Soup

Beer cheese soup gets an upgrade.

One of the best things about living in Wisconsin – Beer and cheese soup everywhere. I mean, what’s better than combining two of life’s already perfect pleasures and creating something so unholy and good? Beer cheese soup is the ultimate comfort food. And you could of course argue, there’s really no need for messing around with perfection.

But I did anyway. And what we have here is what I like to consider a more refined, “fancy” version of beer cheese soup. It’s the same concept essentially – booze and cheese. But instead of beer, we are using adult grape juice. And instead of sharp cheddar, we have the sweet, nutty, flavors of asiago cheese. If you thought beer cheese couldn’t get any better, then this is a recipe for you.


  • Prep ~20 minutes
  • Cooking ~1 hour
  • Yields: ~4-5 servings

What You Need

  • 4 cups of chicken broth
  • 2 tbsp butter
  • 1 small white onion, diced
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 leek, cleaned and chopped
  • 2 tbsp cornstarch
  • 1/3 cup all-purpose flour
  • 1 ½ cups of shredded asiago
  • ½ tsp garlic salt
  • 1 tbsp black pepper
  • ½ tbsp red pepper flakes
  • 1/4 tsp cayenne pepper
  • 1/8 tsp nutmeg
  • 1/2 cup of heavy cream
  • 1 cup of dry white wine

What You Do

  • In a large saucepan or pot, melt butter over medium heat. Then add diced leeks, onion, carrots, and celery.
  • Cook for about 10 minutes, until veggies are soft. Then stir in corn starch and flour.
  • Once mixed, pour in chicken broth whisking constantly to ensure it mixes with the flour and corn starch. Then add in the heavy cream and seasonings. Using an immersion blender, blend ingredients to form a smooth puree. (Alternatively, you can transfer to a blender, blend until smooth, then return to the pot).
  • Next, pour in white wine. Cover and reduce heat to low. Simmer for about 45 minutes.
  • Once the time is up, turn the heat back up to medium-low.
  • Then, using a spoonful at a time, slowly add shredded asiago into the broth, whisking each batch until fully melted. Then add another spoonful of shredded cheese and repeat until finished.
  • Let the soup simmer for about 5-10 minutes. Then reduce heat and serve.
%d bloggers like this: