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Apple Beer Cheese Soup

Apple Beer Cheese Soup
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Apple Beer Cheese Soup is a delightful and comforting dish that beautifully marries the creamy richness of cheese with the sweet and tart notes of fresh apples. Perfect for chilly fall nights or festive gatherings, this unique twist on classic beer cheese soup will warm you from the inside out. With just a few simple ingredients, this easy-to-make recipe will impress your guests while providing the ultimate cozy experience. Whether served as an appetizer or a main course, each bowl delivers a satisfying blend of flavors and aromas that evoke the essence of autumn.

Ingredients

Scale
  • 2 Tablespoons olive oil
  • 1/2 large onion, roughly chopped
  • 2 large celery stalks, roughly chopped
  • 3 small apples, cored and roughly chopped (or 2 large apples)
  • Salt and pepper to taste
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon smoked paprika
  • 1 cup beer (wit, pilsner, or light IPA)
  • 1 1/2 cups chicken or veggie stock
  • 1/2 cup heavy cream
  • 8 ounces shredded sharp cheddar cheese (about 3 cups)
  • Extra shredded cheddar cheese
  • Sliced green onions (scallions)
  • Pepitas
  • Crispy Bacon Bits

Instructions

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add onion and celery to pot and sauté, stirring occasionally, for 5–10 minutes until onion has softened and veggies begin to brown.
  3. Add apples to pot and stir to combine. Cook for another 5 minutes until apples just begin to soften. Stir in a pinch of salt.
  4. Add flour, ground mustard, and paprika; stir to combine. Cook for 30–60 seconds to cook out any raw flour taste.
  5. Add beer to pot a little at a time, stirring well to break up any chunks of flour. Add stock and another pinch of salt; stir to combine.
  6. Bring mixture to a simmer and cook, stirring occasionally, for 20–30 minutes until veggies are tender and apples are soft.
  7. Turn off the heat. Use an immersion blender to carefully blend the soup until smooth. Ensure the head of the immersion blender is completely submerged in the soup.
  8. Turn heat back to medium. Let the soup simmer another 5–10 minutes or until it reaches your desired thickness.
  9. Turn off the heat. Stir in heavy cream, shredded cheddar cheese, and fresh cracked black pepper into the soup until melted. Blend again if needed for smoothness.
  10. Taste soup; add extra salt or pepper if needed.
  11. Ladle soup into bowls, garnish with your favorite toppings like extra cheddar cheese or crispy bacon bits, and serve immediately.

Nutrition

Find it online: https://quickwithemma.com/apple-beer-cheese-soup/