Name: Beer Cheese Soup with Jammy Tomato Toasts
Ingredients: 6 slices of bacon, cut into small pieces 2 celery stalks, diced 1.5 cups diced onion 2 large carrots, diced 2 bay leaves Salt and pepper, as needed 2 to 3 garlic cloves, minced 3 TBSP all-purpose flour 12-ounces beer (whatever you like, just nothing too dark) 2 cups chicken stock 1 cup heavy cream 2 TBSP Worcestershire sauce 8-ounces sharp cheddar cheese, freshly grated For the toasts: 1 baguette, sliced into thin rounds Olive oil, for drizzling Salt and pepper, to taste 1 pint cherry or grape tomatoes 2 garlic cloves

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I’m from Kentucky. I don’t know if you knew that about me, but you now know that about me. Yes, I hail from the beautiful Bluegrass State (originally; I also claim Virginia as home, but that’s a story for another day). If I had to name one single food that reminds me most of home – My Old Kentucky Home, that is – it would be beer cheese. I have enjoyed more dips and dunks and slathers of amazing beer cheese in my day than I could ever count, and this Beer Cheese Soup is an ode to that. I love to make beer cheese in soup form, because it just stretches those wonderful flavors into something that really works as a meal, and that you can eat with a spoon.

In This Post

That’s a plus.

Here, we’ll build a simple beer cheese soup and then make some very easy jammy tomato toasts to go right alongside. Perfect for dipping and dunking to your heart’s content. This is my reverse of the classic Grilled Cheese and Tomato Soup combo. But today were doing cheese soup and (tiny, open-faced) tomato sandwiches. Yes, I just love a good recipe flipping this time of year …

What is Beer Cheese Soup?

Really, this is just the simplest vegetable soup ever, jazzed up a bit with some smoky bacon, punchy beer, and a whole lotta cheese. If you’ve ever had actual beer cheese dip, then this really does taste just like that, but in soup form. A staple in Kentucky snacking culture (that’s a thing I made up just now), beer cheese is honestly just the most delicious thing, and I can’t think of any reason why we all shouldn’t be making and eating it by the keg full, all of the time.

What is the best beer to use in Beer Cheese Soup?

Honestly, I think the right answer is really whatever you:

Happen to already have on hand.

2. Really really like to drink.

You can use just about any kind of beer here, but I think something on the lighter, blonder side is always good. No porters or coffee-chocolate-cream-cacao blends. Simple is great. Bud is great. Michelob Ultra is what I think I used here … it’s all good.

Just know that the soup really does taste like beer, so just make sure to use something that you also like to drink. That’s essentially the golden rule of cooking with beer and/or wine, right? Applies to this soup for sure.

What you’ll need to make this Beer Cheese Soup

6 slices of bacon, cut into small pieces

2 celery stalks, diced

1.5 cups diced onion

2 large carrots, diced

2 bay leaves

Salt and pepper, as needed

2 to 3 garlic cloves, minced

3 TBSP all-purpose flour

12-ounces beer (whatever you like, just nothing too dark)

2 cups chicken stock

1 cup heavy cream

2 TBSP Worcestershire sauce

8-ounces sharp cheddar cheese, freshly grated

For the toasts:

1 baguette, sliced into thin rounds

Olive oil, for drizzling

Salt and pepper, to taste

1 pint cherry or grape tomatoes

2 garlic cloves

How to make this Classic Beer Cheese Soup

Start by making the toasts. Preheat the oven to 350 degrees F. Put the tomatoes on a sheet pan and drizzle with enough olive oil to coat them lightly. Season with salt and pepper to taste. Put the crostinis (baguette slices) onto another sheet pan

Put both pans in the oven and roast until the tomatoes have burst and are very soft and slumped; about 25 to 30 minutes. Smash a little with a fork, to break them up further, if you like. Take the toasts out when they’re crusty and lightly browned; about 6 to 8 minutes. As soon as you remove them, rub them with a garlic clove, getting that garlic all over the surface of each toast. Top with some of the jammy tomatoes and serve with the soup.

Meanwhile, make the soup. In a large pot or Dutch oven set over medium heat, cook the bacon until browned and crispy. Transfer the bacon to a paper towel-lined plate and set aside for now; no need to drain the pan.

With the heat still on medium, add the celery, onion, carrot, and two bay leaves to the pot. Season lightly with salt and pepper and cook, stirring occasionally, until the veggies are soft; about 6 to 8 minutes.

Add the garlic and sprinkle the flour over the veggies. Cook, stirring, for one minute. Add the beer and stir well to break up any lumps. Add the stock, Worcestershire sauce, and cream, and stir to heat through. Turn off the heat and stir in the cheese until smooth and melted.

Serve the soup on bowls, topped with the reserved bacon and the tomato toasts on the side for dipping, etc.

If you like the looks of this Beer Cheese Soup with Jammy Tomato Toasts, then you might also enjoy:

Spinach and Artichoke Gnocchi Soup with Crispy Prosciutto

Chicken, Sausage and Wild Rice Soup