After a disappointing restaurant experience with a an overly-salted and flavorless Beer Cheese Soup, I set out to create a recipe that would satisfy my craving. Serve with pretzel rods or pretzel rolls and get ready to serve second helpings.
Beer Cheese Soup
Vegetarian, Soy Free, Nut Free
HEAT olive oil in large pot over medium heat. Add vegetables and garlic; saute 5 to 8 minutes or until vegetables are tender, stirring occasionally. Transfer to blender (such as a Vitamix) with broth and all seasoning; puree until smooth.
WIPE pot clean. Melt butter over medium-low heat. Add flour; stir about 1 minute or until bubbly. Gradually add half and half; stir until thickened and bubbly. Stir in cheese until melted.
STIR in pureed mixture. Gradually add beer; heat and stir over low heat.
This soup has the smoothest consistency when served immediately. However, if you prefer to make ahead, reheat in saucepan over medium-low heat, stirring frequently. DO NOT heat in microwave or consistency can break down.
A good quality aged white Cheddar cheese works well.