comment icon 62 more comments Beer cheese soup and soft pretzels is gonna change your dinner game this month. And lunch game. And snack game? I don’t know, it’s basically the same as soft pretzels dipped in queso, and that sounds pretty standard for snackage if you ask me. This Beer Cheese Soup recipe is:
velvety smooth low-key just the right amount of spicy ultra-cozy smoky like it has bacon, but with no bacon (thank u paprika!) not a total nutritional wash, because celery and bell peppers and stuff, right mom? but also kind of an awesome splurge – it’s beer cheese soup, for crying out loud.
How To Make Our Beer Cheese Soup:
This soup itself comes together fairly quickly. But I feel it’s my job to be honest with you and the honest truth is that if I were still a teacher instead of a professional food eater, and if I were still getting home from work at 5pm, and if I were still recovering from the woes of the workday, I definitely would not have the energy to make soft pretzels from scratch AND casually whip up a pot of beer cheese soup. I would suggest one of the following if you’re hoping to enjoy both pretzels and beer cheese soup, but you happen to be strapped for time: No, don’t quit your job, okay? But do try to make your pretzels from scratch. Doesn’t have to be the first time around – maybe make some beer cheese soup a few times first to get comfy with it (no one will ever complain about beer cheese soup as homework) and then, when you’re ready, whip up a batch of soft pretzels as your beer cheese soup side-hustle. I have full faith that you can make this happen and that you will not regret spending a little extra time in the kitchen for these. It is a borderline crime to enjoy one without the other. But is it even worth talking about or did you just want to dive in headfirst to a luscious bowl of creamy cheese soup? OKAY THAT’S WHAT I THOUGHT. 4.5 from 10 reviews We recommend using a heavy pot for best results, like a enamel coated Dutch oven (affiliate link). We made this many times in a stainless steel pot and it always gave us chunky results (the cheese didn’t melt smoothly). Cheese Clump Warning: Don’t add the cheese to your soup when it’s piping hot. The cheese will not melt smoothly – it will clump up and get gritty. You just have to be gentle with the heat / cheese in order to get it perfectly smooth. Instant Pot: Cook vegetables, beer, and broth for 10-15 minutes on high pressure. Release steam, turn off heat, and allow the soup to cool for 30 minutes (otherwise you’re gonna get gritty, clumpy cheese). Make your roux on the stovetop. Whisk the roux into the Instant Pot and add the milk and cheese. (This has a differently, slightly less thick texture than the stovetop version. I found when I made this in the Instant Pot that it didn’t really simmer to thicken the base of the soup, so therefore it didn’t need as much liquid. I chose to just omit the other half of the beer, but you could omit some of the broth or milk as well.)
