Beer Cheese Soup with Garlic Cheese Toast
Rich, creamy, cheesy and filled with flavor, this Beer Cheese Soup with Garlic Cheese Toast is sure to be a winner. Top this incredible soup with crumbled bacon and extra cheese, then dig in!
Beer Cheese Soup with Garlic Cheese Toast
Wow, was this soup ever good! It disappeared from everyone’s bowls so quickly. Beer cheese soup is such a great comfort meal. It’s also a fun dish to serve friends and family–just be sure you make plenty because it will be gone fast!
While you’re here, make sure you check out these great recipes: Instant Pot Coconut Curry Chicken Soup | Philly Cheesesteak Soup in a Bread Bowl | Easy Minestrone Soup | Homemade Chicken Noodle Soup
The Ingredients
Here’s what you’ll need to make the Beer Cheese Soup with Garlic Cheese Toast (the exact measurements and full recipe instructions are below in the printable recipe card):
- Bacon
- Butter
- Onion
- Carrot
- Celery
- Garlic
- Flour
- Dry mustard
- Beer
- Chicken broth or stock
- Heavy cream
- Worcestershire sauce
- Bay leaf
- Paprika (smoked or regular)
- Dried thyme
- Sharp cheddar cheese
- Baguette (bread)
- Garlic powder
- Salt and pepper to taste
Making Beer Cheese Soup with Garlic Cheese Toast
To make the soup, start by cooking bacon in a large soup pot (I used a Dutch oven). Cook the bacon until it’s crispy, then remove the bacon and set it aside. You’ll use the bacon later to top the finished soup.
Don’t discard the bacon drippings; keep them in the pot and add butter. Once the butter is melted, add diced onion, celery, and carrot. Cook this together until soft, then add minced garlic and cook for an additional minute.
Add the flour and mustard powder and stir into the vegetables. Let this cook for 1 minute, then slowly add the beer and chicken stock, stirring well as you add the liquid. Now, add the heavy cream and bay leaf, thyme, and paprika. Let this all simmer together for about 5 minutes.
Remove the soup from the heat and stir in sharp cheddar cheese until melted.
Top the soup with the reserved bacon (crumbled) and some extra cheese if you wish. I also added some salt and pepper after tasting the soup to see how much I needed to add.
Ladle the soup into bowls to serve.
Garlic Cheese Toasts
The little garlic cheese toasts are so delicious with the berry cheese soup! To make them, simply place 1/2-inch thick slices of a baguette on a foil-lined cookie sheet. Brush each piece of bread with a mixture of melted butter and garlic powder, then top with shredded sharp cheddar cheese.
Broil the cheese toasts for 2-3 minutes until the cheese is melted and bubbly.
Serve the soup and garlic cheese toasts together. You may want to add more bacon, cheese, pepper, and even green onions to the top of your soup.
What Kind of Beer Should I Use?
This is really up to you! We used a basic American beer in this recipe, but you can use your favorite lighter ale (pale ale, amber ale, or light brown) in the soup. Do stay away from IPA’s as their flavor is not quite right for this recipe.
Can I Make Extra Garlic Toasts?
Yes! I have to say, I’ll be making the garlic cheese toasts to go with all sorts of meals now. They were delicious! The recipe calls for enough ingredients to make two toasts per serving of soup (enough for 4 people), but if you’ll want more than that you can easily double or triple the recipe.
How Do I Store the Leftovers?
Store your leftover soup in an airtight container in the refrigerator for up to three days. The garlic cheese toasts can be stored in a zip top bag in the refrigerator for up to five days.
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Beer Cheese Soup with Garlic Cheese Toast
Ingredients
Soup
- 4 slices bacon
- 2 tablespoons butter
- 1 onion peeled and finely diced
- 1 celery stalk finely diced
- 1 carrot peeled and finely diced
- 1 clove garlic peeled and minced
- 1/4 cup all-purpose flour
- 1 teaspoon dry mustard powder
- 12 ounces beer
- 1 cup chicken broth or stock
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/4 teaspoon paprika (smoked or regular)
- 1/4 teaspoon dried thyme
- 1 cup shredded sharp cheddar cheese
- salt and pepper to taste
Garlic Cheese Toasts
- 8 baguette slices, each 1/2 inch thick
- 2 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 1/3 cup shredded sharp cheddar cheese
Instructions
- In a large soup pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the bacon drippings in the pot.
- Add the 2 tablespoons of butter to the bacon drippings and melt over medium heat. Add the diced onion, celery, and carrot and cook (stirring often) until softened, about 6-8 minutes. Add the minced garlic and cook for 1 minute.
- Add the flour and mustard powder to the cooked vegetables in the soup pot; stir well and cook over medium heat for 1 minute. Slowly add the beer and chicken stock, stirring well as you add the liquid. Add the whipping cream and stir until combined.
- Add the Worcestershire sauce, bay leaf, paprika, and thyme. Stir the soup and simmer uncovered for 5 minutes.
- Remove the soup from the heat and stir in 1 cup of shredded sharp cheddar cheese. Season the soup with salt and pepper to taste.
- To make the garlic cheese toasts, lay the slices of the baguette in a single layer on a cookie sheet lined with foil. Combine the melted butter and garlic powder and brush over the baguettes. Top each slice of bread with the shredded cheddar cheese. Broil the cheese toasts for 2-3 minutes until the cheese is melted and bubbling. Cool slightly before serving.
- Serve the soup in individual bowls topped with the reserved bacon (crumbled) and garlic cheese toasts.
