Pan-Roasted Wisconsin Cheddar and Beer Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty soup featuring sharp Wisconsin cheddar cheese and a splash of local beer for depth and creaminess. This american-inspired soups ready in about 45 minutes pairs unsalted butter, medium, finely diced yellow onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 8-10 minutes until vegetables are softened and onions are translucent.
  2. Step 2: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour, making a roux.
  3. Step 3: Slowly pour in 12 fl oz lager-style beer while whisking, then add 3 cups chicken broth, whisking until smooth. Bring to a simmer and cook for 10 minutes until slightly thickened.
  4. Step 4: Reduce heat to low and stir in 8 oz shredded sharp Wisconsin cheddar cheese and 1 cup whole milk. Stir gently until cheese melts and soup is creamy.
  5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Cook for another 2 minutes, stirring frequently to avoid scorching.
  6. Step 6: Remove from heat and sprinkle 2 tbsp finely chopped fresh chives on top before serving.

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Frequently asked questions

How long does Pan-Roasted Wisconsin Cheddar and Beer Soup take to make?

Total time is about 45 minutes (15 min prep + 30 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 Pan-Roasted Wisconsin Cheddar and Beer Soup?

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 Pan-Roasted Wisconsin Cheddar and Beer Soup?

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 Pan-Roasted Wisconsin Cheddar and Beer Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Roasted Wisconsin Cheddar and Beer Soup?

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.

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