Beer Cheese Soup

Being vegan for about 5 years, its only been recently that I’ve come to experience the awesomeness of beer cheese soup.

The first time I had some was at Hamilton’s Tavern a few months ago, my friends were raving about it, but I was still a little skittish about my lack of cheese for so long I didn’t appreciate it for what it was. I tried it again later and enjoyed it. Then we went to Stone World Bistro and Gardens one night and I had their Garlic Cheddar & Stone Ruination IPA Soup. Garlic and good beer are two of my favorite foods, and the Stone Ruination IPA is a good beer, so this soup was perfect. With extra sharp white cheddar it was good and flavorful and bitter and tasty.

Last night I set out to make my own Beer Cheese Soup with some lackluster results. So I’m turning to you dear readers to leave a comment below telling me how to spice up this soup and make it something to be proud of.

I started by sauteing half a white onion and about five cloves of garlic in butter, then adding two diced jalapenos. After they were cooked a bit I added about a pint of Stone IPA and about the same amount of vegetable broth. I let this cook for about 20 minutes and then threw it in the food processor to make it smooth.

Back on the stove I added about a cup of low-fat milk and 8oz of shredded extra sharp cheddar cheese. To thicken it up a bit I slowly added some flour while stirring. Then some salt and pepper.

I think I served it too hot and as it cooled down it just didn’t have the right taste to it, but I couldn’t figure out what went wrong. It had plenty of cheese and beer in it, but just lacked that delcious flavor of the soups I’ve had a restaurants.

Some things I’m thinking of trying next time:

  • No jalapenos, they made it spicy but overpowered it I think
  • Roasted garlic and more garlic
  • Some spices, maybe paprika
  • Less vegetable broth
  • Half and half or cream instead of milk
  • Less flour
  • A higher quality cheese, maybe more cheese

If anyone out there has any experience with homemade Beer Cheese Soup or any ideas on how to make it let me know.

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2 responses to “Beer Cheese Soup

  1. Beer and cheese, how could you go wrong? I might suggest adding some celery and carrots. If you’re adding half an onion, maybe only one small carrot and 1 stalk of celery, saute at the same time as your onion. Less jalapenos, maybe one, seeded and diced. And maybe a tablespoon of dijon mustard and a few dashes of worcestershire? A few suggestions, to add the depth and yumminess you’re looking for. I’ll have to try to make this sometime!

  2. Also, try using a maltier beer. IPA’ s tend to overpower and when cooked down, leave a bitterness of the hops. Maybe use a Red Trolley from Karl Strauss.

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