Beercheesesoupinbreadbowls Recipes

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BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

  • In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
  • Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
  • Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
  • Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
  • Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

BEER-CHEESE VELVET SOUP



Beer-Cheese Velvet Soup image

This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 11

3/4 cup butter, cubed
3/4 cup all-purpose flour
1 bottle (12 ounces) light beer
4 cups chicken or vegetable stock, divided
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
4 cups shredded cheddar cheese
Optional: Bread bowls, crumbled bacon and shredded cheddar cheese

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.

WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

  • In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
  • Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  • Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

BEER CHEESE IN A BREAD BOWL



Beer Cheese in a Bread Bowl image

My entire family loves this cheese dip. I often get requests to bring it to gatherings with friends. Chopped scallions make a pretty optional garnish. -Julie Koch, Delaware, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 20 servings (2-1/2 cups dip).

Number Of Ingredients 5

1 round loaf (1 pound) pumpernickel bread
2 jars (5 ounces each) sharp American cheese spread
1 package (8 ounces) cream cheese, softened
1/4 cup beer or nonalcoholic beer
1/2 cup bacon bits

Steps:

  • Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. , Fill bread shell with cheese dip. Serve with reserved bread cubes.

Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 506mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

BEER CHEESE SOUP IN BREAD BOWLS



Beer Cheese Soup in Bread Bowls image

Make and share this Beer Cheese Soup in Bread Bowls recipe from Food.com.

Provided by Mom2Rose

Categories     < 60 Mins

Time 40m

Yield 2 soup in bread bowls, 2 serving(s)

Number Of Ingredients 9

2 pillsbury French bread (Oven Baked frozen crusty French mini-loaves from 13.1-oz bag)
2 tablespoons butter or 2 tablespoons margarine
1/4 cup all-purpose flour
1 cup chicken broth
1/4 cup half-and-half
6 ounces American cheese, cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce
1/4 cup beer or 1/4 cup non-alcoholic beer
chopped fresh chives

Steps:

  • Bake mini-loaves as directed on bag.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  • Stir in flour; cook 1 minute, stirring constantly.
  • Gradually add broth and half-and-half, cooking and stirring until thickened.
  • Add cheese, Worcestershire sauce and beer.
  • Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
  • Remove loaves from oven; cool 10 minutes.
  • Cut top off each loaf.
  • Lightly press centers of loaves down to form bowls.
  • Place each bread bowl in individual shallow soup plate.
  • Spoon soup into each bread bowl.
  • Sprinkle with chives.
  • Place top of each loaf next to filled bread bowl.

BEER CHEESE SOUP



Beer Cheese Soup image

Great as a weeknight meal or game day snack, beer cheese soup is a true bowl of comfort. It's creamy and decadent, especially when served in a bread bowl.

Provided by Leah Maroney

Categories     Side Dish     Soup

Time 40m

Yield 6

Number Of Ingredients 16

3 tablespoons salted butter
1 carrot (diced)
1 celery stalk (diced)
1 medium yellow onion (diced)
1 clove garlic (minced)
1 teaspoon salt
2 teaspoon thyme
20 ounces lager
5 cups of chicken broth
1 pint half-and-half
16 ounces cream cheese
4 cups shredded cheddar (shredded off the block, do not use pre-shredded cheese)
2 tablespoons cornstarch
1 teaspoon black pepper
1/2 cup bacon crumbles
1/4 cup chives (minced)

Steps:

  • Top with the chopped chives and bacon.

Nutrition Facts : Calories 546 kcal, Carbohydrate 19 g, Cholesterol 135 mg, Fiber 1 g, Protein 13 g, SaturatedFat 26 g, Sodium 1617 mg, Sugar 8 g, Fat 45 g, ServingSize 1 pot (serves 6), UnsaturatedFat 0 g

BEER CHEESE BREAD BOWL



Beer Cheese Bread Bowl image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 crusty bread round
2 tablespoons olive oil
1 clove garlic, pressed
1 teaspoon red pepper flakes
1/2 cup shredded Parmesan
1/4 cup (4 tablespoons) salted butter
1 large yellow onion, sliced thin
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup all-purpose flour
1 cup milk
6 ounces light beer
2 heaping tablespoons grainy mustard
1 cup grated Cheddar
1/2 cup grated fontina cheese
1/2 cup grated mozzarella
Pretzel rods
2 large carrots, cut into sticks
4 stalks celery, cut into sticks

Steps:

  • For the bread bowl: Preheat the oven to 375 degrees F.
  • Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
  • Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
  • For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
  • Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"



Beer Cheese Soup in a Bread Bowl with Kielbasa

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon vegetable oil
6 ounces kielbasa, cut into 1/2-inch dice
3 tablespoons unsalted butter
2 carrots, finely diced
2 stalks celery, finely diced
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon dry mustard powder
Pinch cayenne pepper
4 small round boules (about 7 inches each)
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cups chicken stock, warmed
1 bottle pale ale, pilsner or lager
3 cups sharp yellow Cheddar, shredded
5 ounces Gruyere, shredded
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh chives

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
  • Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
  • Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
  • Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

BEER CHEESE SOUP III



Beer Cheese Soup III image

A simple but satisfying soup. No exotic ingredients, just plain good.

Provided by NFGRUPE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 ½ cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed

Steps:

  • In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
  • Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 35.4 g, Cholesterol 40.3 mg, Fat 14.2 g, Fiber 4.4 g, Protein 20.5 g, SaturatedFat 7.1 g, Sodium 2698 mg, Sugar 9.7 g

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY



Baked Brie In A Bread Bowl Recipe by Tasty image

Here's what you need: sourdough bread bowl, brie cheese, olive oil, white wine, garlic, bacon, pepper, fresh chive, potato chip, mini potato, spaghetti, carrot

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

1 sourdough bread bowl
7 oz brie cheese, 1 wheel
2 tablespoons olive oil
1 tablespoon white wine
4 cloves garlic, minced, divided
2 strips bacon, cooked and chopped
pepper, to taste
fresh chive, chopped, to taste
potato chip
mini potato
spaghetti
carrot

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
  • Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
  • In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
  • Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
  • Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
  • Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
  • Bake for 15- 20 minutes, until the brie is completely melted.
  • Sprinkle with chives.
  • Dip the bread sticks and any other dipping items you'd like in the brie.
  • To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
  • Enjoy!

Nutrition Facts : Calories 524 calories, Carbohydrate 40 grams, Fat 29 grams, Fiber 1 gram, Protein 25 grams, Sugar 3 grams

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