Beer Cheese Tomato Soup Recipe

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Beer Cheese Tomato Soup Recipe | Fake Food Free
When it comes to soup, tomato is my favorite. Before your mind jumps to visions of cans and concentrates, allow me to explain. Homemade tomato soup with fresh spices, splashes of balsamic vinegar and wines, and olive oil is what I’m talking about. I love it straight with basil, but sometimes I like to get fancy.
Enter beer cheese.
Okay, so maybe it’s not fancy, but it is a Kentucky staple. There is even a festival at which I had the opportunity to judge the competition last year. If you are unfamiliar, there are as many recipes as people who love it. But to simplify, it is cheddar and beer turned cheese spread. I’ve grown to love it, and I can no longer imagine a tailgate at a football game or at the horse track without it.
So when I was thinking about tomato soup for this round of the Tomato Love Recipe Exchange, I first considered beer. Then I considered cheddar. Then, well, why not?
Beer Cheese Tomato Soup Recipe | Fake Food Free
This recipe experiment is a winner. The mild tang of beer and the sharpness of cheddar pop with the sweet tomatoes. I may no longer be able to have tomato soup without beer cheese!
Beer Cheese Tomato Soup Recipe
Makes: 4-6 servings
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Basic Beer Cheese
  1. 4 oz. block of sharp cheddar cheese, shredded
  2. 2 tablespoons chopped onion
  3. 1 clove garlic, peeled
  4. 1 tablespoon hot sauce (I used sriracha)
  5. 1 teaspoon Worcestershire sauce
  6. ¼ cup beer (any variety, I like to use lagers)
Tomato Soup
  1. 1 tablespoon olive oil
  2. ¼ cup chopped onion
  3. 3 cloves garlic, peeled and minced
  4. 4 lbs. tomatoes, cored and chopped
  5. 2 tablespoons dried basil
  6. 1 teaspoon sugar
  7. 1 teaspoon salt
  8. ¼ teaspoon crushed red pepper
  9. ¼ teaspoon ground black pepper
  1. To make the beer cheese, to a small food processor add the cheddar cheese, 2 tablespoons of onion, 1 clove garlic, hot sauce and Worcestershire sauce. Pulse for 10 to 15 second intervals until the ingredients are blended. Pour in the beer and continue to pulse until it reaches a spreadable consistency. Set aside.
  2. To make the soup, in a 4 to 5-quart soup pot, heat the olive oil over medium-high. Add the 1/4 cup of onion and 3 garlic cloves. Cook for 2-3 minutes, until the onions soften. Add the tomatoes. Reduce heat and simmer, stirring often, for about 15 minutes.
  3. Once the tomatoes begin to break down, remove the pot from the heat. Use an immersion blender (or transfer in batches to a blender) to puree until smooth.
  4. Stir in the basil, sugar, salt, red pepper and black pepper. Return to the heat and simmer 2-3 minutes. Stir in the beer cheese. Serve warm.
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Beer Cheese Tomato Soup Recipe | Fake Food Free
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  1. says

    Lori, you are a freaking genius!

    Tomato soup has always been one of my favorites, the canned variety, and I ate vats of it growing up and it got me through my pregnancy when I could stomach little else. I have matured and now make tomato soup from scratch but would have never thought to add beer cheese. Now I can think of little else!

  2. says

    Candy – Ha! You are too kind. 😉 I’m so glad you like it!

    Caroline – Thanks, I enjoy strawberry soup too.

    Jen – Thanks so much for pinning! Hope you like it!

  3. says

    emily – It really is good. There are a lot of great recipes out there. Some people use a lot of cream cheese and processed cheese food (not thanks :)), but you can find plenty of using real cheddar as well.

    Ruth – Thanks!

    Michelle – Thanks so much! I really didn’t think about it, but it’s kind of a combo of those two too!

    Sonia – It is a good party snack!

  4. says

    Cool! I have never heard of beer cheese, but it sounds really yummy! I love tomato soup too. We usually do it with grilled cheese and tomato sandwiches.

  5. says

    It’s like you’re reading my mind. I’ve been craving a good hearty tomato soup lately and this is most certainly IT.