German Beer Cheese Soup with Pretzel Croutons

A rich and creamy beer cheese soup with a delightful German twist, topped with crunchy homemade pretzel croutons for a salty bite.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.53/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

4tablespoonsUnsalted Butter

£0.35

1mediumYellow Onion(finely chopped)

£0.30

2mediumCarrots(finely chopped)

£0.20

1stalkCelery(finely chopped)

£0.25

2clovesGarlic(minced)

£0.10

0.3cupAll-Purpose Flour(Gluten-free flour blend can be substituted)

£0.05

4cupsChicken Broth(Vegetable broth for vegetarian option)

£0.80

8ouncesSharp Cheddar Cheese(shredded)

£2.00

4ouncesMonterey Jack Cheese(shredded)

£1.20

4ouncesCream Cheese(softened)

£0.90

1tablespoonDijon Mustard

£0.10

1teaspoonWorcestershire Sauce(Optional. Leave out for vegetarian.)

£0.05

12ouncesBeer(German-style lager or pilsner preferred. Non-alcoholic beer can also be used.)

£1.50

to tasteSalt

£0.35

to tasteBlack Pepper(freshly ground)

4cupsPretzels(small, bite-sized pretzels (or gluten-free))

£1.75

2tablespoonsOlive Oil

£0.15

0.5teaspoonGarlic Powder

£0.03

0.5teaspoonOnion Powder

£0.03

Total Cost

£10.11

£2.53 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
**Make the Pretzel Croutons:** In a large bowl, toss the pretzels with olive oil, garlic powder, and onion powder. Spread in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside to cool.
3.
**Start the Soup:** In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
4.
Add the garlic and cook for another minute until fragrant.
5.
Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
6.
Gradually whisk in the chicken broth until smooth. Bring to a simmer.
7.
Reduce heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese. Stir until the cheeses are melted and the soup is smooth and creamy.
8.
Stir in the Dijon mustard, Worcestershire sauce (if using), and beer. Season with salt and pepper to taste.
9.
Simmer for 10-15 minutes to allow the flavors to meld.
10.
Serve hot, topped with the homemade pretzel croutons.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

45g

17% of RDA

Fat

50g

71% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a smoother soup, use an immersion blender to blend the soup after the cheese has melted.

Adjust the amount of beer to your liking. Using a lighter beer will result in a less intense flavor.

If the soup is too thick, add a little more broth or beer to thin it out.

The soup can be made ahead of time and reheated. The pretzel croutons are best served fresh to maintain their crispness.

Cooking Equipment

Oven

Stove

Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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