Description
A creamy, tangy, and smoky beer cheese soup made with German-style lagers and sharp cheddar, topped with crunchy homemade pretzel croutons. This comfort food is easy to make in one pot and perfect for fall and winter.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 12 oz German-style lager, pilsner, or helles beer
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- 2 cups pretzel bites
- 2 tablespoons melted butter (for croutons)
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Hot sauce (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss pretzel bites with melted butter and garlic powder. Spread in a single layer. If using, sprinkle with extra grated cheddar. Bake for 5-7 minutes until golden and crispy. Let cool completely.
- In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons butter over medium heat.
- Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Sprinkle flour over the onions and garlic. Whisk constantly for 1-2 minutes until the mixture resembles wet sand and smells nutty.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Add the beer and whisk until smooth.
- Increase heat to medium-high and bring to a gentle simmer. Cook for 5-7 minutes until the soup thickens slightly.
- Reduce heat to low. Stir in heavy cream.
- Add grated cheeses a handful at a time, stirring constantly until fully melted before adding more.
- Stir in mustard powder and smoked paprika. Taste and adjust salt and pepper as needed.
- Ladle hot soup into bowls and top generously with pretzel croutons. Serve immediately.
Notes
Grate your own cheese to ensure smooth melting; pre-grated cheese contains anti-caking agents that cause graininess. Use low-sodium broth as the cheese and pretzels are salty. Add cheese off the heat or on very low heat to prevent separation. The soup thickens upon standing and reheats best with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1 bowl with pretzel
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 25
- Fiber: 1
- Protein: 20
Keywords: beer cheese soup, Oktoberfest soup, pretzel croutons, comfort food, fall recipes, winter soup, German lager soup, cheesy soup