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Creamy Beer Cheese Soup Recipe with Soft Pretzel Croutons for Easy Tailgates

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A rich, smooth, and cheesy beer cheese soup with a subtle beer tang, topped with golden, chewy soft pretzel croutons. Perfect for quick, crowd-pleasing tailgate parties.

Ingredients

Scale
  • 4 tablespoons unsalted butter (for soup)
  • ¼ cup all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (960 ml) chicken broth
  • 2 cups (480 ml) whole or 2% milk
  • 1 cup (240 ml) craft beer, preferably amber or lager
  • 3 cups (about 12 oz / 340 g) sharp cheddar cheese, shredded
  • 4 oz (115 g) cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • ½ teaspoon smoked paprika (optional)
  • 2 large soft pretzels, cut into bite-sized cubes
  • 2 tablespoons unsalted butter, melted (for pretzel croutons)
  • Coarse sea salt (to sprinkle on pretzels)
  • Dried rosemary or garlic powder (optional, for pretzel croutons)

Instructions

  1. In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes until translucent and soft. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Sprinkle in ¼ cup all-purpose flour to the onion and garlic mixture. Whisk constantly for about 2 minutes to cook off the raw flour taste, creating a smooth paste.
  3. Gradually whisk in 4 cups (960 ml) chicken broth, ensuring no lumps form. Pour in 2 cups (480 ml) milk and 1 cup (240 ml) craft beer. Stir well and bring to a gentle simmer. Cook for 8-10 minutes, stirring often, until slightly thickened.
  4. Lower heat to medium-low. Stir in softened 4 oz (115 g) cream cheese until melted and smooth. Gradually add 3 cups (about 340 g) shredded sharp cheddar cheese, stirring constantly until melted evenly.
  5. Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, salt, black pepper, and ½ teaspoon smoked paprika (if using). Taste and adjust seasonings as needed.
  6. Preheat oven to 375°F (190°C). Cut 2 large soft pretzels into bite-sized cubes. Toss in a mixing bowl with 2 tablespoons melted unsalted butter, a sprinkle of coarse sea salt, and optional dried rosemary or garlic powder.
  7. Spread pretzel cubes evenly on a baking sheet and bake for 10-12 minutes until golden and slightly crispy but still soft inside. Watch carefully to avoid burning.
  8. Ladle the creamy beer cheese soup into bowls and top generously with soft pretzel croutons. Serve immediately.

Notes

If soup is too thick, stir in a splash of milk or broth to loosen. Melt cheese slowly over low heat to avoid clumping. Use amber or lager beer for best flavor; avoid IPAs. Pretzel croutons should be added just before serving to keep chewy texture. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: beer cheese soup, creamy soup, soft pretzel croutons, tailgate recipe, easy soup, game day food, cheddar cheese soup

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