Chorizo Beer-Cheese Soup

You’ll love Chorizo Beer Cheese Soup because it’s the perfect blend of bold flavors and creamy comfort.

Chorizo Beer-Cheese Soup is a rich, creamy, and flavorful dish that combines spicy chorizo, sharp cheddar cheese, and a smooth beer-infused broth. The crumbled chorizo adds a smoky and slightly spicy depth, while the beer enhances the cheese’s tanginess and creates a silky texture. Typically made with ingredients like heavy cream, onions, garlic, and a touch of mustard or Worcestershire sauce, this soup delivers a comforting and bold taste perfect for chilly days. Serve it with crusty bread or pretzels for the ultimate cozy meal!

To prepare Chorizo Beer Cheese Soup, you’ll need the following essential cooking utensils:

1. Large Pot or Dutch Oven – For cooking the chorizo, sautéing vegetables, and making the soup base.

2. Wooden Spoon or Spatula – To break up the chorizo and stir the ingredients.

3. Measuring Cups & Spoons – For accurately measuring liquids and seasonings.

4. Knife & Cutting Board – To chop vegetables like onion, celery, carrot, and garlic.

5. Whisk – To blend the roux smoothly and prevent lumps.

6. Immersion Blender (or Stand Blender) – For pureeing the soup to a smooth consistency.

7. Ladle – For serving the soup neatly into bowls.

These utensils will help ensure a smooth cooking process and a creamy, well-balanced soup!

Ingredients:

• 1 pound Chorizo sausage, crumbled

• 1 celery rib, chopped

• 1 small onion, chopped

• 1 medium carrot, chopped

• 2 large garlic cloves, chopped

• 1 tablespoon fresh thyme

• 1/4 teaspoon red pepper flakes

• 1 bay leaf

• 2 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 1 (12-ounce) bottle of lager or pilsner

• 4 cups chicken broth, plus more if needed

• 1 cup heavy cream

• 1 tablespoon Worcestershire sauce

• 2 1/2 tablespoons Dijon mustard

• 16 ounces sharp cheddar cheese, shredded

• Freshly ground black pepper, to taste

• Kosher or sea salt, to taste

Instructions:

• Cook the Chorizo: In a large pot over medium heat, cook the Chorizo sausage until browned, breaking it into pieces. Once cooked, remove the Chorizo from the pot and set aside, leaving about 2 tablespoons of rendered fat in the pot.

• Sauté the Vegetables: Add the celery, onion, carrot, and garlic to the pot. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent. Stir in the fresh thyme, red pepper flakes, and bay leaf.

• Create the Roux: Add the butter to the pot. Once melted, sprinkle the flour over the vegetables, stirring continuously to form a roux. Cook for about 2 minutes, until the flour is lightly golden.

• Deglaze and Simmer: Slowly pour in the lager (or pilsner), scraping up any browned bits from the bottom of the pot. Then, add the chicken broth and bring the mixture to a gentle simmer.

• Blend the Soup: Remove the bay leaf and, using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches before returning it to the pot.

• Finish the Soup: Stir in the heavy cream, Worcestershire sauce, Dijon mustard, shredded cheddar cheese, and cooked Chorizo. Continue to heat over low, stirring constantly, until the cheese is fully melted and the soup is smooth. Adjust the consistency with additional chicken broth if needed.

• Season to Taste: Add freshly ground black pepper and salt to taste.

• Serve: Ladle the soup into bowls and serve hot, garnished with pico de gallo and additional cheese if desired.