This Three-Cheese Beer Soup is rich and robust, with a little tang, and so delicious!
Does anyone watch the show Unwrapped? It’s my favorite! Getting a peek inside production facilities and seeing how food is made is so fascinating to me.
Well, that’s what my Wednesday was like this past week, as I got a behind-the-scenes experience with some of Safeway’s brand partners. Bread, beer, cheese, and ice cream. Boo hoo, right? HA.
Alvarado Street Bakery produces the most delicious nutritious bread! For over 40 years now, they have been sprouting and harvesting organic whole wheat berries. Sprouting starts the transformation of the dormant wheat berry into a plant, which unlocks the nutrients in the whole grain and makes it easier to digest. Baking REAL bread like artisans did thousands of years ago that taste amazing. The smell while walking through their production facility was intoxicating!
Lagunitas Brewing Company had humble beginnings on a kitchen stove back in 1993, but has expanded its brewing and TapRooms immensely since then, with their beers available in over 20 countries now. Lagunitas’ most popular product, Lagunitas IPA, is the top-selling IPA in the United States.They are big believers in community, story telling, and producing fine ales. Such a fun company!
The Tillamook County Creamery Association, better known as simply Tillamook, is all about fantastic dairy products! They are a farmer-owned co-op, currently encompassing about 80 farming families, primarily based on Tillamook County, Oregon. And they churn out the best ice cream. It tastes better, because it’s made better…with more cream and less air, for rich, smooth, creaminess. If I worked there, I would gladly make my way through their entire portfolio of goodies all day long!
I got home and Paul looked at me with total jealousy. I said, “Oh don’t worry. You know that beer and cheese soup you’ve wanted me to make for about 15 years? Well, you’re finally going to get your wish granted.”
Because beer, cheese, and bread, you guys. I knew immediately I would make Three-Cheese Beer Soup with some croutons on top. I thought about it all day.
Just like wine, I’m also not a beer drinker. But I love to cook with it and I knew this beer soup with three different cheeses would be awesome – and it was!
Rich and robust, with a little tang, it was so delicious. Paul said, “Just promise me I don’t have to wait another 15 years to have this again.”
All of these brands mentioned are proudly available at your local Safeway, so head on over there and fill up your shopping cart so you can make this soup, too!
This Three-Cheese Beer Soup recipe was developed by me for Safeway whom I have an ongoing awesome relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
other soup recipes we love
This Three-Cheese Beer Soup is rich and robust, with a little tang, and so delicious! Leftovers, if you have any, heat up beautifully. Great all year round.
- 3 slices Sprouted California Style Bread , sliced into cubes
- 1 tablespoon extra-virgin olive oil
- 1/4 cup unsalted butter
- 1 medium sweet onion , finely diced
- 1 medium carrot , peeled and thinly sliced into rounds
- 2 scallions , diced
- 3 cloves garlic , minced
- salt and pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon dry mustard
- 5 cups low-sodium chicken broth
- 1 cup Lagunitas IPA beer , room temperature
- 1 cup heavy cream
- 1 large russet potato , peeled and cut into small cubes
- 1 1/2 cups small broccoli florets
- 1/2 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 6 strips cooked crispy bacon , crumbled
- 1 1/2 cups Tillamook shredded sharp cheddar cheese , room temperature
- 1 1/4 cups Tillamook shredded monterey jack cheese , room temperature
- 1/3 cup grated Parmesan cheese
Make your croutons by preheating the oven to 425 degrees F. Coat a baking sheet with nonstick spray. Place bread pieces on the baking sheet with the olive oil; gently toss to coat. Transfer to the oven and bake until golden brown and crisp, about 6 minutes; let cool and set aside.
In a 4-quart Dutch oven heat butter over medium heat until melted. Add the onion and carrot; saute for about 4 minutes or until vegetables become tender, stirring occasionally.
Stir in the garlic and scallions and cook for 30 seconds until fragrant. Season with salt and pepper.
Stir in the flour and dry mustard (mixture will be thick).
Add broth; cook and stir until flour is dissolved.
Add beer, cream, potatoes, and broccoli.
Bring to a boil; reduce heat. Simmer, uncovered, for 8 minutes, or until potatoes are tender, stirring occasionally.
Stir in the hot sauce, Worcestershire sauce, and bacon.
Stir in all three cheeses until melted.
Taste and adjust seasoning, if needed. Ladle into bowls, top with the croutons, and enjoy!