Oktoberfest Beer Cheese Soup ~ Cheddar Herb Beer Bread Croutons

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories, while processed cheese is often cheaper.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer provides flavor without alcohol, while broth is a cost-effective substitute.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: homemade Worcestershire

Soy sauce is lower in calories, and homemade options can be cheaper.

Crisp 8 slices of thick cut bacon in a pan and remove, leaving 2 tablespoons of bacon fat.

Add 4 tablespoons of butter to the bacon fat in the pan.

Sauté 1/2 cup finely chopped red bell pepper, 1 cup finely chopped carrot, 1 cup finely chopped onion, and 1 cup finely chopped celery over medium heat with about a teaspoon of salt until softened.

Stir in 1/2 cup flour and cook for 30 seconds to 1 minute.

Pour in 12 ounces of beer and cook for about 30 seconds.

Add 1 quart of chicken stock and 1 1/2 cups of heavy whipping cream; bring to a gentle simmer.

Add 1 teaspoon dried thyme and 1 teaspoon garlic powder; simmer for about 15 minutes.

Taste and adjust seasoning, adding 1-2 teaspoons of dijon mustard, 1 teaspoon seasoned salt, and a couple dashes of Worcestershire sauce.

Stir in 1/2 cup smoked gouda, 1/2 cup smoked cheddar, 1/2 cup white sharp cheddar, and 1 cup extra sharp yellow cheddar; let simmer until cheese is melted and soup is creamy.

Finish with a sprinkle of smoked paprika and additional cheese and bacon if desired.

For croutons, slice half a loaf of cheddar herb beer bread into cubes, drizzle with olive oil, and bake at 350°F for 20-30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens