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Cozy Oktoberfest Beer Cheese Soup with Homemade Pretzel Croutons

Oktoberfest Beer Cheese Soup - featured image
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A rich, velvety beer cheese soup made with real sharp cheddar and cream cheese, topped with salty, buttery homemade pretzel croutons. This comforting bowl comes together in about 45 minutes and tastes like a celebration.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 12 oz Oktoberfest or amber lager beer (one bottle)
  • 1 cup whole milk or half-and-half
  • 8 oz sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • Fresh chives or parsley for garnish
  • 2 large or 4 small soft pretzels (about 8 oz), cut into 1/2-inch cubes
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coarse sea salt or pretzel salt

Instructions

  1. Preheat oven to 375°F (190°C). Cut soft pretzels into 1/2-inch cubes. Toss with melted butter, garlic powder, and coarse salt. Spread in a single layer on a parchment-lined baking sheet. Bake for 8-10 minutes, tossing halfway, until golden brown and crisp. Set aside.
  2. In a large Dutch oven, melt 4 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 6-7 minutes until softened and onion is translucent. Add minced garlic and cook 1 minute until fragrant.
  3. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste.
  4. Slowly pour in chicken broth while whisking continuously. Add the entire bottle of beer. Whisk until smooth. Increase heat to medium-high and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
  5. Reduce heat to LOW. Stir in milk (or half-and-half) and softened cream cheese. Whisk until cream cheese is fully melted and incorporated.
  6. Add shredded cheddar cheese in small handfuls, stirring constantly after each addition until mostly melted. Stir in Dijon mustard and Worcestershire sauce. Taste and season with salt and black pepper.
  7. Ladle soup into bowls, top generously with pretzel croutons, and garnish with fresh chives or parsley. Serve immediately.

Notes

Shred your own cheese for smoothest results. Keep heat low when adding dairy to prevent curdling. Soup tastes even better the next day; reheat gently with a splash of milk or broth. Store croutons separately at room temperature.

Nutrition

Keywords: beer cheese soup, Oktoberfest soup, pretzel croutons, cheddar soup, fall soup, game day soup, comfort food

Find it online: https://sagestirs.com/cozy-oktoberfest-beer-cheese-soup-with-homemade-pretzel-croutons-56-chars/