Description
A rich, creamy, and comforting beer cheese soup made with a traditional roux, sharp cheddar, and German lager, served with crispy homemade pretzel croutons.
Ingredients
Scale
- 1 large yellow onion, finely diced
- 1/2 cup unsalted butter (divided)
- 1/2 cup all-purpose flour
- 1 bottle (12 fl oz) German-style lager or pilsner
- 4 cups sharp cheddar cheese, freshly grated
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 pretzel rolls, cut into 1-inch cubes
- 2 tablespoons melted butter (for croutons)
- Coarse salt (for croutons)
Instructions
- Preheat oven to 375°F (190°C). Toss pretzel roll cubes with 2 tablespoons melted butter and a pinch of coarse salt. Bake for 10-12 minutes, flipping halfway, until golden and crispy. Set aside.
- In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
- Add the remaining 1/2 cup of butter to the pot. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture is light golden and smells nutty.
- Slowly pour in the beer while whisking vigorously to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken.
- Reduce heat to low. Stir in Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Simmer gently for 5 minutes.
- Remove the pot from the heat and let it cool for a minute. Add the grated cheese a handful at a time, stirring gently until fully melted before adding more.
- Ladle the soup into bowls and top with pretzel croutons. Serve immediately.
Notes
Grate your own cheese to avoid anti-caking agents that cause graininess. Remove pot from heat before adding cheese to prevent separation. Do not freeze this soup as the cheese will separate upon thawing. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Sugar: 6
- Sodium: 900
- Fat: 45
- Saturated Fat: 28
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: beer cheese soup, Oktoberfest soup, cheddar soup, comfort food, German recipe, pretzel croutons, creamy soup