Beer Cheese Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

In this riff on a popular German-by-way-of-Wisconsin soup, the traditional cheddar is cut through with piquant Gorgonzola for a zesty, luxurious finish. A slice of crusty bread on the side, and that’s all you’ll need to get through a cold winter’s night.


  • 2 tbsp. unsalted butter
  • 3 large shallots, finely chopped
  • 1 medium carrot, coarsely


Melt butter in a 4-qt. saucepan over medium-high. Cook shallots, carrot, and onion until soft, 4–6 minutes. Stir in flour and cook for 2 minutes more. Add stock, milk, caraway seeds, salt, and pepper and simmer until soup is thickened, 8–10 minutes. Add cheddar and beer and cook until cheese is melted, 2–3 minutes. Ladle soup into bowls and top with Gorgonzola. Serve with crusty bread.