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Creamy German Beer Cheese Soup with Crunchy Pretzel Croutons

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A rich, velvety beer cheese soup with a malty depth from German-style ale, topped with buttery, salty pretzel croutons. Ready in under 35 minutes, this comforting bowl is perfect for rainy days, game nights, or any time you need a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1 bottle (12 oz) German-style beer (e.g., Hefeweizen, Oktoberfest, or pale ale)
  • 1 cup whole milk or half-and-half
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
  • 4 ounces Gruyère or Swiss cheese, freshly grated
  • 2 large soft pretzels or 4 pretzel rolls, cut into 1-inch cubes
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse salt

Instructions

  1. Preheat oven to 375°F (190°C). Toss pretzel cubes with melted butter, garlic powder, and coarse salt on a baking sheet. Spread in a single layer and bake for 8-10 minutes, flipping halfway, until golden and crunchy. Set aside to cool.
  2. In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until soft and onion is translucent. Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle flour over the cooked vegetables. Stir constantly for 1-2 minutes until fully incorporated and slightly nutty.
  4. Slowly pour in chicken broth while whisking continuously to prevent lumps. Add beer, milk, Dijon mustard, Worcestershire sauce, and smoked paprika. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
  5. Remove pot from heat. Using an immersion blender, blend about half the soup until smooth (or blend all for completely smooth texture). If using a regular blender, carefully transfer half the soup, blend, and return to pot.
  6. Return pot to low heat. Gradually add grated cheddar and Gruyère, a handful at a time, stirring gently until each addition is fully melted. Do not let the soup boil after adding cheese. Season with salt and pepper to taste.
  7. Ladle soup into bowls and top generously with pretzel croutons. Serve immediately.

Notes

Grate your own cheese for smooth melting. Add cheese over low heat to avoid graininess. Choose a German-style wheat beer or mild ale; avoid IPAs and stouts. Let croutons cool completely before adding to soup. Store leftover soup (without croutons) in the refrigerator for up to 4 days; reheat gently on stovetop. Freezing not recommended.

Nutrition

Keywords: beer cheese soup, German soup, pretzel croutons, cheese soup, comfort food, Oktoberfest, game day soup

Find it online: https://sunnysavory.com/creamy-german-beer-cheese-soup-with-crunchy-pretzel-croutons/