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Creamy One-Pot Beer Cheese Soup Recipe with Crispy Pretzel Croutons

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A rich and comforting creamy beer cheese soup made in one pot, topped with crispy pretzel croutons for a perfect texture contrast. Easy to prepare and perfect for cozy nights.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 12 ounces beer (lager or pale ale preferred)
  • 3 cups low sodium chicken broth
  • 1 cup whole milk
  • 3 cups shredded sharp cheddar cheese (about 340 g)
  • 4 ounces cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste
  • 2 large soft pretzels, cubed
  • 2 tablespoons olive oil or melted butter
  • Coarse salt for sprinkling on croutons

Instructions

  1. Melt 4 tablespoons unsalted butter in a large pot over medium heat (about 3 minutes). Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  2. Sprinkle 1/4 cup all-purpose flour evenly over the butter and onion mixture. Whisk constantly for 2-3 minutes to cook the flour without browning it, ensuring a smooth and slightly bubbly mixture.
  3. Slowly pour in 12 ounces of beer while whisking to combine. Then add 3 cups chicken broth. Bring to a gentle simmer, stirring occasionally, until the soup thickens slightly, about 7-10 minutes. Reduce heat if it starts to bubble vigorously.
  4. Lower the heat to medium-low. Stir in 1 cup whole milk and 4 ounces softened cream cheese, whisking until smooth to create a silky base.
  5. Mix in 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce. Season with salt and freshly ground black pepper to taste.
  6. Gradually add 3 cups shredded sharp cheddar cheese, stirring gently until melted and smooth. Avoid boiling the soup after adding cheese to prevent curdling.
  7. Preheat oven to 375°F (190°C). Toss cubed soft pretzels with 2 tablespoons olive oil or melted butter and sprinkle with coarse salt. Spread evenly on a baking sheet and bake for 12-15 minutes, turning halfway, until golden and crispy.
  8. Ladle the hot beer cheese soup into bowls and top generously with the crispy pretzel croutons. Serve immediately.

Notes

Use freshly shredded sharp cheddar cheese for best melting results. Avoid boiling soup after adding cheese to prevent curdling. For gluten-free, substitute all-purpose flour and pretzels with gluten-free alternatives. Pretzel croutons can be made ahead and stored in an airtight container. If soup thickens too much when reheated, whisk in a splash of milk or broth to loosen.

Nutrition

Keywords: beer cheese soup, one-pot soup, creamy soup, pretzel croutons, comfort food, easy soup recipe, cheesy soup

Find it online: https://tempotaste.com/creamy-one-pot-beer-cheese-soup-recipe-with-crispy-pretzel-croutons-easy-and-delicious/