Double the cheese in this beer soup with a hint of apple cider. This Cheddar Beer Soup sounds and tastes fancy, but is simple to prepare.
On our second trip to Disney World’s Epcot years ago, we made reservations at the highly sought after Le Cellier Steakhouse, at the Canada Pavilion. We really had no idea what to eat there, because we really wanted to eat foods that they were known for, so we ask our server for recommendations. She said “you have to have the beer cheese soup!” I was thinking to myself, who the heck wants soup with beer and cheese together?! Anyways, we ordered it, and shared it among the four of us, as part of our appetizers. It was weird and delicious.
I set out on a hunt to make a soup with beer and cheese when we got home, but never could find anything that sounded decent, or that wasn’t brownish in color. And the soup from Le Cellier wasn’t brown. When I ran across this soup from Half Baked Harvest, I decided to give it a try. Even though the soup in the Canada Pavilion didn’t have apple in their soup, the color was perfect.
I remember while making this, saying to Zack that this soup smelled so good, but was weird with brie, beer, cheddar, and apple cider. However, once the alcohol cooked off, and I served this up, we couldn’t get enough of it. It’s that good! Kelsie, who surprised us all loved this soup! She’s 10 y’all, and some what picky. We are talking a kid who isn’t fond of chicken, and would choose roasted brussel sprouts over chicken nuggets any day of the week. I guess she just has a sophisticated palette. Or not, because she eats peanut butter from a spoon, like her momma.
Anyway. If you want to give this soup a go, it’s really easy to make, and would go perfectly with some pretzels! Plus who doesn’t want a bowl of hot soup to warm up with on these cold winter days that we all seem to finally be having.
Beer not your thing? That’s ok! Another cheesy soup favorite is the Cheeseburger Soup!
Cheddar Beer Soup
- 2 tablespoons extra virgin olive oil
- 1 medium sized yellow onion finely diced
- Salt and pepper to taste
- 2/3 cup apple cider
- 1/4 teaspoon brown sugar
- 2 medium sized honey crisp apples finely diced
- 2 teaspoon fresh thyme finely chopped
- 1 - 12 oz bottle of beer
- 2 cups chicken broth
- 1/2 teaspoon cayenne pepper
- 1/4 cup flour
- 1 cup milk
- 16 oz sharp cheddar cheese shredded
- 8 oz brie rind removed, and cubed
Heat the extra virgin olive oil in a large pot (the one you use for soup) over medium high heat. Once heated, drop in the onions and brown sugar, and season with salt and pepper.
Cook about 5 minutes, stirring frequently, until the onions start to turn translucent.
Slowly pour in the apple cider, small amounts at a time, let it cook into the onions, continue to add until there is no more cider to pour.
Cook until the onions are caramelized.
Stir in the apples and cook over medium heat, stirring, until softened, about 6 to 8 minutes.
Pour in the beer, chicken broth and cayenne.
Continue to cook at a simmer until the apples are tender. About 8 to 10 minutes.
Once the apples are tender, puree the soup until completely smooth. (I used my large Ninja)
Pour the soup back into the pot on the stove, and bring to a low bowl.
In a small bowl whisk together the milk and flour. When your soup is at the low boil, or simmering pour the milk/flour mixture in and allow to simmer until thickened. About 5 minutes.
Stir in the brie and shredded cheddar until completely smooth.
Allow to cook on low until all the cheese is melted and the soup is smooth.
Serve up, and top with the chopped thyme.