A different take on the classic beer cheese soup.
Smoked gouda, gruyere, and a milk stout make up this beautiful bowl of goodness. Living in Wisconsin for the past five years has taught me that there are few finer things in life than a good bowl of beer cheese soup. This recipe puts a new spin on the classic sharp cheddar style.
For the stout, feel free to go by your preference. I opted to keep it local and chose MKE Brewing’s Polish Moon, a milk stout that brings out a nice dark coffee malt flavor, but also sweet notes of milk sugar, which pairs perfectly with the gooey melted cheese.
Time You Need
- Prep: 20 minutes
- Cooking ~30 minutes
- Serves: 5-6 cups of soup
What You Need
- ~3 tbsp Olive oil
- 2 white onions, minced
- 8 cloves of garlic, minced
- 1-2 jalapeno, minced
- 1 red bell pepper, minced
- ~3 cups of beef broth
- 1 bottle of preferred stout beer
- 3 tbsp butter
- ~4-5 tbsp flour
- 1 cup of whole milk
- 16 ounces smoked gouda, shredded
- 1 cup of shredded gruyere
- Freshly ground black pepper
- 1/2 tsp Cayenne
- 2 tsp onion powder
- Salt, to taste
What You Do
- In a large pot, heat olive oil over medium heat and add onion, garlic, jalapeno, and red pepper.
- Sauté for about 5-7 minutes until veggies are soft.
- Add half of the stout, along with all the beef broth. Allow simmering while stirring regularly.
- In another saucepan, melt the butter over medium heat. Then whisk in flour, one tbsp at a time. Cook for about 5-6 minutes, and stir regularly.
- Take the butter/flour mix and incorporate into simmer broth. Then add black pepper, cayenne, onion powder, and salt to taste.
- Let the mix simmer for about 2-3 minutes.
- Then whisk in milk and rest of the beer stout.
- Keep the soup simmering for 10 minutes, until it begins to thicken.
- Then turn the heat to a low simmer. Slowly stir in shredded smoked gouda and gruyere. Add one handful at a time and whisk until cheese is completely melted, then add another handful. Repeat until all the cheese is gone.
- Season with more black pepper and
serving with a hot soft pretzel is highly recommended.