Easy Beer Cheese Soup

Velvety smooth and robust in flavor – this beer cheese soup recipe is perfectly creamy, beautifully cheddar-cheesy, and accentuated with rich ale flavor. Easy to prepare, made in one pot and ready in 30 minutes or less, this cheese soup with beer is perfect for cozy weeknight dinners or it’s a delicious addition to any game day spread!

Ingredients:

3 TBS Unsalted Butter

2 large Shallots – finely diced (about ¾ cup)

1 medium Celery Rib – finely diced (about ½ cup)

1 large Jalapeno - seeded and finely diced (about 1/3 cup)

6 TBS All-Purpose Flour - spooned & leveled

1 (12 ounce) Botle Ale Beer – preferably a mild blond, light wheat, amber or pale ale

2 Cups Unsalted Chicken or Vegetable Broth

1 1/2 tsp EACH: Smoked Paprika, Worcestershire Sauce & Dijon Mustard

1 Cup Heavy Cream

2 heaping Cups Shredded Sharp Cheddar Cheese – (about 7 ounces) (SEE NOTES)

1 1/2 heaping Cups Shredded Pepper Jack Cheese – (about 5.25 ounces) (SEE NOTES)

1 (7-8 ounce) jar Diced Pimientos – drained

To Taste Kosher Salt and Fresh Ground Pepper

Optional Garnishes: Hot Sauce, Smoked Paprika, Fresh Parsley or Scallions