Beer Cheese Soup with Pretzel Croutons
For the croutons:
- 2 cups of pretzel buns sliced into ½” cubes
- 2 tbsp. olive oil
- 1 tsp. dried thyme leaves
- 1 tsp. yellow mustard
- ½ tsp. hot sauce (I used Sri Racha)
- ½ tsp. salt
- several grinds of black pepper
For the soup:
- 1 celery rib, finely chopped
- 1 small onion, finely chopped
- 2 large garlic cloves, finely minced
- ½ tbsp. dried thyme
- One 12-ounce bottle lager or pilsner
- 2 to 2¼ cups low-sodium chicken broth*
- 5 tablespoons unsalted butter, divided
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ½ lb. extra sharp yellow cheddar cheese, coarsely shredded
- 4 oz. mild cheddar cheese, coarsely shredded
- Salt and freshly ground pepper
– For the croutons, preheat your oven to 350 degrees. Mix all ingredients and spread the bread cubes on a foil-lined baking sheet. Bake for 10-15 minutes, giving the cubes a stir halfway through, until golden and crunchy.
– Heat 1 tbsp. of the butter in a large saucepan over medium heat. Add the celery, onion, and garlic; sweat the vegetables until completely softened, 10-15 minutes. Add in the thyme and cook for an additional minute. Pour in half of the beer; cook until reduced by half, about 5 minutes (I sometimes take a picture of the liquid level at the beginning of this cook time so I can compare). Add 2 cups of chicken broth, the mustard, and the hot sauce; stir to combine. Purée with an immersion blender and bring to a simmer.
– Meanwhile, make a roux by melting the remaining butter in a small skillet. Add in the flour and stir, cooking over moderate heat, until a light blonde color develops, ~2 minutes. Add the mixture into the soup, whisking like crazy, until completely incorporated. Bring the soup to a simmer.
– Continue simmering until thickened, ~8 minutes. Add in the cream, cheeses, and the remaining beer. Simmer until thickened and creamy, stirring occasionally, ~5 minutes more. Serve the soup topped with the pretzel croutons.
– Enjoy!
*If the soup is too thick, add ¼ cup of either chicken broth or milk.