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Step back in time to the early 1980s (yes, the 1980s are now considered vintage) with this delicious recipe for Cheddar Cheese Beer Soup, made in the microwave. This retro gem promises a quick and convenient approach to a hearty, flavorful dish that captures the essence of the era’s comfort food. Packed with shredded carrots, green onions, butter, flour, salt, pepper, and the rich combination of milk, shredded cheddar cheese, and beer, this microwave marvel brings together a medley of ingredients to create a warm and satisfying soup that’s perfect for a cozy meal.
The microwave transforms this classic recipe into a convenient and time-efficient masterpiece, allowing you to savor the rich flavors and cheesy goodness without the fuss. Whether you’re craving comfort food or a cheesy soup, this Cheddar Cheese Beer Soup from the early 1980s is sure to be a hit with its simplicity and bold flavors.
Ingredients You Will Need
Shredded Carrots: Carrots add a touch of sweetness and contribute a vibrant color to the soup. They also provide a subtle crunch and enhance the overall nutritional profile of the dish.
Green Onions: Green onions introduce a mild onion flavor and a fresh, crisp texture. They act as a flavorful garnish, adding a subtle pungency that complements the richness of the cheese and beer.
Butter: Butter brings richness and smoothness to the soup. It helps create a velvety base and adds a layer of depth to the overall flavor profile.
Flour: Flour serves as a thickening agent, helping to achieve the desired consistency for the soup. It forms a roux with the butter, contributing to the creamy texture.
Salt and Pepper: These seasonings enhance the taste of the soup, providing a well-balanced flavor profile. Salt amplifies the savory elements, while pepper adds a subtle kick.
Milk: Milk contributes creaminess to the soup, creating a smooth and velvety texture. It also serves as a base for the cheese to melt into, ensuring a satisfying consistency.
Shredded Cheddar Cheese: Cheddar cheese imparts a rich, cheesy flavor that defines the soup. Its melting properties contribute to the creamy texture and add a savory depth to the overall taste.
Beer: Beer brings a unique depth of flavor to the soup, offering a slightly bitter and malty note. It complements the cheese, creating a delicious blend of flavors.
Equipment You Will Need
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
- Cheese Grater
- Vegetable Peeler (to shred carrots)
- 3-Quart Casserole Dish with Lid
- Wooden Spoon
Frequently Asked Questions
Can I use any beer for this soup? While you have some flexibility, it’s recommended to use a beer with a flavor profile that complements cheese, such as a lager or ale. Experimenting with different beer varieties can add unique twists to the soup.
How finely should I shred the carrots? Aim for a fine shred to ensure that the carrots cook evenly and blend seamlessly into the soup. This also helps in achieving a desirable texture without large carrot pieces.
Can I make this soup ahead of time and reheat it? Yes, you can make the soup ahead of time and reheat it. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the consistency.
How can I prevent the cheese from becoming stringy in the soup? To prevent stringiness, gradually add the shredded cheddar cheese while stirring constantly. Allow each addition to melt before adding more. Use freshly shredded cheese for better melting.
What should I serve with this soup? This soup pairs well with crusty bread, pretzels, or a simple side salad. The bread can be used for dipping, enhancing the overall dining experience.
Can I freeze this soup? Freezing may alter the texture of the soup, especially the dairy components. It’s not recommended, as the soup might separate upon thawing. Enjoy it fresh or store leftovers in the refrigerator for a few days.
Substitutions and Variations
- Chicken or Vegetable Broth: For a non-alcoholic version, substitute beer with chicken or vegetable broth to maintain the depth of flavor.
- White Wine: If you’re open to alcohol alternatives, white wine can provide a different flavor profile.
- Gouda or Swiss Cheese: Experiment with other flavorful melting cheeses for a unique twist.
- Blend of Cheeses: Combine different cheeses for a more complex flavor. For example, mix cheddar with Monterey Jack or mozzarella.
- Broccoli or Cauliflower: Replace or complement shredded carrots with finely chopped broccoli or cauliflower for added variety.
- Leeks: Instead of or in addition to green onions, use leeks for a milder onion flavor.
- Dijon Mustard: Add a teaspoon of Dijon mustard for a tangy kick.
- Worcestershire Sauce: A few dashes of Worcestershire sauce can enhance the savory notes in the soup.
- Bacon Bits: Sprinkle bacon bits on top for a smoky flavor and added crunch.
- Chives: Use chives as an alternative or in addition to green onions for a mild onion flavor.
Other Recipes You May Enjoy
Cheddar Cheese Beer Soup is definitely comfort food in the best way. I made this during our cold snap when the temperature was 0 degrees Fahrenheit outside. It warmed me right up, that’s for sure. Making it in the microwave makes it so easy and quick. It was all made in one casserole dish so there was minimal cleanup. Our family will for sure make this again soon.
Cheddar Cheese Beer Soup
- ⅔ Cup Carrots shredded
- ¼ Cup Green Onions chopped
- 2 Tablespoons Butter
- ¼ Cup Flour
- ¼ teaspoon Salt
- 1 Dash Pepper
- 2½ Cups Milk
- 2 Cups Cheddar Cheese shredded
- ½ Cup Beer
- In a 3-quart casserole dish, combine the shredded carrots, green onions, and butter.
- Place in the microwave and cook for 4-5 minutes on high or until the vegetables are tender, stirring halfway through.
- Remove from the microwave and stir in the flour, salt, and pepper. Gradually stir in the milk.
- Cover and cook in the microwave for 6-8 minutes or until the sauce thickens. Stir every 2 minutes.
- Remove from the microwave and stir in the cheese and beer. Cover and microwave for 2-3 more minutes or until the cheese is melted.
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