Copycat Flying Saucer Beer Cheese Soup 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.

COPYCAT FLYING SAUCER BEER CHEESE SOUP



Copycat Flying Saucer Beer Cheese Soup image

(Copycat recipe for Flying Saucer Beer Cheese Soup) I have been a long-time fan of the Flying Saucer Draught Emporium in Nashville, Tennessee. They have a fantastic beer cheese soup on their menu that I order every time I go there. One day, I got brave and asked them for the recipe. To my surprise, they brought me a list of ingredients that are in the soup; however, no measurements. So, I have been trying for years to get the taste just right and I think that I have struck pure gold (cheese, that is).

Provided by LisaB Nashville

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup red sweet bell peppers or 3/4 whole red sweet bell pepper, sliced julienne
1 (32 ounce) package Velveeta cheese, cut into small cubes
4 tablespoons butter
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 cup cold water
1 (32 ounce) box low sodium chicken broth
3 cups half-and-half
1 (12 ounce) bottle dark beer (I use Samuel Adams Boston Lager)
2 dashes cayenne pepper sauce (I use Frank's Red Hot)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt

Steps:

  • Add butter and peppers to large soup pot over medium heat. Sauté until peppers are tender.
  • Add flour and half of chicken broth, stir with whisk to remove lumps and cook until thick and bubbly.
  • Add remaining chicken broth, beer and half-and-half and stir. Add cheese a little at a time and stir constantly, making sure the cheese does not stick to the bottom of the pan and burn. Cook until cheese is melted and smooth.
  • Add ground cayenne pepper, salt and two dashes of cayenne pepper sauce and stir.
  • In a separate bowl, mix cold water and corn starch until smooth. Pour the mixture into the soup pot to thicken and add body. Continue to cook until soup is smooth and creamy.
  • Transfer soup to a crock pot to keep warm until ready to serve. Additional cooking in a crock pot will ensure that the soup is over indirect heat, so the cheese does not burn at the bottom of the pan. Also, it will allow the red peppers to cook and soften into the soup.
  • Serve soup in a bread bowl or in a bowl with large chucks of white bread on the side for dipping. Enjoy!

CURT'S BREWHAUS BEER CHEESE SOUP



Curt's Brewhaus Beer Cheese Soup image

A delicious warm cheese bisque, terrific on a cold day! Starch it up a bit more by serving with sourdough croutons.

Provided by Curt Newport

Categories     Chowders

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups diced carrots
1 1/2 cups diced sweet onions
3 tablespoons minced garlic
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1.5 (12 ounce) bottles beer
1/3 cup butter
1/3 cup flour
4 cups whole milk
6 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • 1. In a large suacepan over medium heat, stir together carrots, onion and garlic. Stir in Tabasco, cayenne pepper, salt and pepper. Pour in chicken broth and beer, simmer until veggies are tender, remove from heat (about 12-15 minutes).
  • 2. Meanwhile, heat butter in large soup pot over medium heat. Stir in flour with a wire whisk. Cook, stirring until the flour is light brown, about 4 minutes. Gradually stir in milk, so it does not scorch, until thickened. Remove from heat, and stir in cheese, keeping warm.
  • 3. Stir beer mixture into cheese mixture. Stir in Dijon and Worcestershire sauce. Bring to simmer. Augment spices to taste, cook 10 minutes.

Nutrition Facts : Calories 580.1, Fat 40.6, SaturatedFat 25.2, Cholesterol 121.5, Sodium 1224.9, Carbohydrate 20.3, Fiber 1.5, Sugar 9.6, Protein 29.2

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

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