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Bacon Beer Cheese Soup
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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!
Prep Time25 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Servings: 4
Author: Jill

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.