Brewers-Inspired Beer Cheese Soup with Pretzel Croutons
A rich and velvety beer cheese soup infused with sharp cheddar and ale, topped with crunchy homemade pretzel croutons for a comforting bowl. This american-inspired soups ready in about 40 minutes pairs unsalted butter, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 tbsp unsalted butter
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1/4 cup all-purpose flour
- 12 oz lager beer
- 3 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 4 oz, softened cream cheese
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups, cut into 1/2-inch cubes pretzel bites
- 1 tbsp olive oil
- 1/2 tsp coarse salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 4 tbsp unsalted butter in a large pot over medium heat until melted. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly to form a roux without browning.
- Step 3: Gradually whisk in 12 oz lager beer and 3 cups chicken broth, then bring to a simmer and cook for 10 minutes until slightly thickened.
- Step 4: Lower heat and add 2 cups shredded sharp cheddar cheese, 4 oz softened cream cheese, 1 tbsp Dijon mustard, and 1 tsp Worcestershire sauce. Stir until cheeses melt completely and soup is smooth.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm on low heat while preparing croutons.
- Step 6: Preheat oven to 375°F. Toss 2 cups pretzel bites with 1 tbsp olive oil and 1/2 tsp coarse salt. Spread on a baking sheet and bake for 10 minutes until crisp and golden.
- Step 7: Ladle soup into bowls and top with a handful of warm pretzel croutons. Serve immediately.
Frequently asked questions
How long does Brewers-Inspired Beer Cheese Soup with Pretzel Croutons take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brewers-Inspired Beer Cheese Soup with Pretzel Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Brewers-Inspired Beer Cheese Soup with Pretzel Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brewers-Inspired Beer Cheese Soup with Pretzel Croutons for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brewers-Inspired Beer Cheese Soup with Pretzel Croutons?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
