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Creamy Beer Cheese Soup Shots Recipe with Crunchy Pretzel Dippers

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A quick and easy creamy beer cheese soup served in fun shot glasses with crunchy pretzel dippers, perfect for casual parties or cozy nights in.

Ingredients

Scale
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 4 oz (115 g) cream cheese, softened
  • 3 tbsp (45 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 12 fl oz (355 ml) beer (lager or pale ale recommended)
  • 2 cups (475 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tsp (2 g) dry mustard powder
  • 1 tsp (5 ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Soft pretzels, cut into dippers

Instructions

  1. Melt 3 tablespoons (45 g) of unsalted butter in a pot over medium heat (3-4 minutes). Add finely chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle in 3 tablespoons (24 g) of all-purpose flour evenly. Stir constantly for 2-3 minutes to cook out the raw flour taste. Mixture should be smooth and slightly bubbly but not browned.
  3. Slowly pour in 12 fl oz (355 ml) of beer while whisking continuously to prevent lumps. Mixture will thicken slightly.
  4. Add 2 cups (475 ml) chicken broth and stir well. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally until thickened and glossy.
  5. Lower heat to medium-low. Stir in 4 oz (115 g) softened cream cheese until melted and smooth. Gradually add 2 cups (200 g) shredded sharp cheddar cheese, stirring constantly to avoid clumps until creamy and rich.
  6. Mix in 1 teaspoon (2 g) dry mustard powder and 1 teaspoon (5 ml) Worcestershire sauce. Taste and season with salt and freshly ground black pepper as desired.
  7. Stir in 1 cup (240 ml) heavy cream to smooth out the soup and add richness. Keep warm but do not boil to prevent curdling.
  8. While soup simmers, cut soft pretzels into finger-sized dippers. Warm in a preheated oven at 350°F (175°C) for 5-7 minutes until crisp outside but soft inside.
  9. Ladle the creamy beer cheese soup into 2 oz (60 ml) shot glasses. Serve with crunchy pretzel dippers.

Notes

Use a mild lager or pale ale beer to avoid bitterness. Cook the roux thoroughly to avoid chalky taste. Add cheese slowly over low heat and avoid boiling after adding dairy to prevent separation. Warm pretzels before serving for best texture. For gluten-free, substitute flour and pretzels accordingly. For dairy-free, use dairy-free cheese alternatives and coconut cream.

Nutrition

Keywords: beer cheese soup, soup shots, pretzel dippers, party appetizer, creamy cheese soup, easy soup recipe

Find it online: https://lemonydrinks.com/creamy-beer-cheese-soup-shots-recipe-with-crunchy-pretzel-dippers-easy-and-delicious/