Buy Now → Vegetarian Beer Cheese Soup
This hearty Vegetarian Beer Cheese Soup takes about 30 minutes to make and comes together all in one pot! It’s so cheesy and creamy, you’d never guess that it’s actually loaded with veggies! Carrot, celery, onion, and potato are the dream team that makes this simple soup recipe taste phenomenal while still delivering your daily dose of vegetables.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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- 6 tablespoons butter
- 1 white onion, diced
- 1.5 cups sliced carrots
- 1.5 cups sliced celery
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 4 tablespoons flour
- 4 cups vegetable broth
- 12 oz. can of your favorite beer
- 1.5 lbs. potatoes, diced in 1/2″ pieces
- 1/2 cup heavy cream
- 8 oz. sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- sliced green onion
- shredded cheddar cheese
- soft pretzel bites
Instructions
- Heat butter in a large pot over medium-high heat.
- Add onion, carrots, celery, and a large pinch of salt and pepper. Cook, stirring occasionally for 12-13 minutes or until the onions are translucent.
- Turn heat to medium and add garlic, oregano and thyme and cook for another minute.
- Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
- Add a splash of veggie broth to deglaze the pot, scraping the yummy bits off the bottom.
- Stir in diced potatoes, veggie broth, and beer, along with another pinch of salt and pepper.
- Cover, turn heat up to medium-high, and bring to a simmer.
- Once it begins to simmer, turn heat to low, cover, and simmer 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
- Remove soup from heat. Transfer soup mixture to a high speed blender or use an immersion blender to blend until smooth and creamy. Return soup to the pot.
- Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.
- Stir until cheese is melted, and garnish with green onions and shredded cheddar cheese!
Notes
- To save time, prep the veggies a day ahead of time! Get your carrots, celery, onion, and garlic sliced up to a day in advance and store them in an airtight container in the fridge until you’re ready to use. If you want to prep the potatoes ahead of time too, go for it – just make sure you keep them submerged in water in an airtight container in the fridge so they don’t turn brown. I wouldn’t recommend prepping the veggies more than 24 hours in advance, however as the potatoes will begin to break down and the other veggies will start to lose a bit of their flavor.
- Pro-tip for ensuring your cheese melts evenly and easily = always buy a block of cheese and shred it yourself. Pre-shredded cheese is coated in cellulose to keep it from clumping, but this also prevents it from melting. It’s usually cheaper to buy a block of cheese versus the bag too!
Nutrition
- Serving Size: 1/8 of soup
- Calories: 337
- Sugar: 8.3 g
- Sodium: 515.8 mg
- Fat: 21.1 g
- Carbohydrates: 28.2 g
- Fiber: 3.6 g
- Protein: 9.4 g
- Cholesterol: 59.4 mg
