Beefy Beer Cheese Soup with Homemade Pretzel Croutons
BEEFY BEER CHEESE SOUP WITH HOMEMADE PRETZEL CROUTONS
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This beefy beer cheese soup is what my husband likes to call “man soup”. What the heck is man soup you ask? Apparently, according to my hubby, it’s soup that’s hearty enough for men to eat for supper and not feel hungry five minutes after eating it. He HATES when I make soup for supper because he thinks that soup is not a meal. Well, I proved him wrong once again with this beefy beer cheese soup. My husband and I love this soup for many reasons. He loves that there is lots of beef, beer and cheese in it and I love that it’s a simple recipe that takes about 30-40 minutes to make.
This soup really has it all: flavorful ground beef, smooth and tangy cheese, BEER ????, and the homemade pretzel croutons. The pretzel croutons are to die for. I take pretzel buns, cut them onto crouton-sized pieces, drizzle them with olive oil and a little salt and bake them until they are crispy. They really could go on top of anything!
Tips for beefy beer cheese soup:
I always recommend that you use freshly grated cheese. I know, I know it’s sometimes a hassle to shred a bunch of cheese, but it tastes WAY better than pre-shredded cheese and if you have a food processor with cheese grater attachment, it takes no time at all. Using pre-shredded cheese will make your soup way too thick and gritty and it won’t taste the same.
- I love using a blond beer for this recipe. It gives it great beer flavor, without all the heaviness of a regular beer. I love using Excelsior Brewing Company’s Big Island Blond beer for this recipe. They brew beer in my home state of Minnesota and they have some fantastic beer. (Not an advertisement, I just love their beer ????)
- You can always skip the beef in this recipe for a meatless meal. It tastes great either way. Adding more veggies to compensate for the beef would work as well.
If you can’t find pretzel buns for the pretzel croutons you can always just use a loaf of day old French bread or sourdough for the croutons.
Soup season is in full swing and I would be a-ok with eating soup every day for the rest of the winter! How about you?
For the soup:
- 1 pound ground beef
- Salt and pepper
- 1 tablespoon vegetable oil
- 2 carrots, peeled and sliced thin
- 1 small yellow onion, diced into small pieces
- 2 cloves garlic, minced
- ½ cup flour
- 2 ½ cups vegetable or beef broth
- 1 12 ounce bottle of blond beer
- 2 cups freshly shredded sharp cheddar cheese
- 2 cups freshly shredded Colby jack cheese
- 1 tablespoon parsley
- 1 tablespoon Penzey’s prime rib seasoning, or McCormick steak seasoning
For the pretzel croutons:
- 3-6 pretzel buns, depends on how many croutons you want to make
- Olive oil, about ¼ to ½ cup, again depending on how many croutons you’re making
- Sprinkle of salt
- Preheat oven to 350
- Brown ground beef with salt and pepper until done. Drain and set aside.
- While the beef is cooking, heat up the vegetable oil on medium heat in a soup pot (big enough for lots of soup). Add in the carrots, onion and garlic and cook until onions are translucent. Add the beef to the pot and sprinkle the flour over the meat and veggies. Stir until you can no longer see the white flour.
- Slowly pour in the vegetable or beef broth and the bottle of beer. Let the soup come to a simmer on medium heat and start to thicken.
- While the soup is thickening make the croutons: cut your pretzel buns into crouton-sized pieces and place into a large bowl. Drizzle with olive oil until all the pieces are lightly covered in oil. Sprinkle with salt. Place the pretzel pieces on a baking sheet in an even layer and bake for 12-15 minutes or until they start to get golden brown.
- When your soup is thickened, start to add in the cheese one cup at a time, stirring constantly. Once all the cheese is added, add the parsley and prime rib seasoning and give it a stir. Let it simmer an additional 5 minutes. Serve with the pretzel croutons on top and an extra sprinkle of cheese if you’d like!