Randy Chandler
Beer cheese soup is a classic comfort food that can be made gluten-free without sacrificing taste or texture. The key to thickening the soup without gluten is to use gluten-free flour or cornstarch to create a roux, which will add body and creaminess to the soup. This soup is best made on a stovetop, where it can simmer and reduce to concentrate its flavour and thicken the broth. This method also cooks off the alcohol in the beer, which has a stronger flavour that can be overpowering if not cooked off. This gluten-free beer cheese soup is a delicious, hearty meal that can be made in large batches and stored for up to five days, perfect for cold winter days and game nights.
| Characteristics | Values |
|---|---|
| Type of flour | Gluten-free 1-1 flour |
| Broth | Chicken broth, veggie broth, or any other broth |
| Milk | Heavy cream, 2% milk, or another milk |
| Beer | Gluten-free beer, non-alcoholic beer |
| Cheese | Cheddar cheese, goat cheese, Cracker Barrel Sharp Yellow Cheese |
| Spices | Mustard, paprika, salt, pepper, Worcestershire sauce, hot sauce |
| Garnish | Bacon, green onions, popcorn, croutons, parmesan rolls, broccoli, zucchini bread |
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What You'll Learn
Using gluten-free flour to thicken
Gluten-free flour can be used to thicken beer cheese soup. The type of gluten-free flour used can vary according to preference and availability, with options such as white rice flour, gluten-free all-purpose flour, or gluten-free 1-to-1 flour.
To start, sauté diced carrots, celery, garlic, onion, and salt in butter over medium heat. Once the vegetables are soft, add in your chosen gluten-free flour and stir to create a roux. Cook this mixture for about 30 seconds to a minute, stirring constantly.
Next, gradually whisk in the broth and milk, ensuring there are no lumps. Simmer the soup gently for around 20 minutes, stirring occasionally, until it thickens.
After the soup has thickened, add in the cheese a handful at a time, stirring continuously to ensure the dairy does not separate and create a grainy consistency. Maintain a gentle heat and stir until the cheese is well combined and melted.
Finally, season with mustard, paprika, salt, and pepper to taste, and serve while warm.
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Adding xanthan gum
To thicken beer cheese soup while keeping it gluten-free, one option is to add xanthan gum. Xanthan gum is a gluten-free thickening agent that can be used to add texture to soups and sauces. Here's how you can use xanthan gum to thicken your beer cheese soup:
- Prepare the Soup Base: Start by preparing your soup base as usual. Sauté your vegetables, such as carrots, onions, celery, and garlic, in butter or oil until they are soft and translucent. You can also add spices and seasonings at this stage to build flavor.
- Create a Roux: To thicken your soup, you'll need to create a roux. Sprinkle gluten-free flour over the sautéed vegetables and cook, constantly stirring, for about 30 seconds to a minute. The flour should absorb the butter or oil and form a paste-like consistency.
- Add Liquid Ingredients: Slowly whisk in your liquid ingredients, such as chicken broth, milk, or gluten-free beer. Make sure to add the liquids gradually while continuously whisking to avoid lumps. Bring the mixture to a gentle simmer.
- Sprinkle Xanthan Gum: Before adding the cheese, sprinkle xanthan gum evenly over the top of the soup. The amount of xanthan gum you'll need will depend on how much liquid you have and your desired thickness. Start with a small amount, such as 1/4 teaspoon, and adjust as needed.
- Stir and Mix Well: Use a whisk or a wooden spoon to stir the soup vigorously after adding the xanthan gum. Make sure to mix thoroughly until the xanthan gum is fully incorporated and there are no lumps. Let the soup simmer gently for a few minutes to allow the xanthan gum to work its magic.
- Add Cheese: Finally, gradually add your shredded or grated cheese to the soup, stirring continuously. Adding the cheese slowly and keeping the heat low will help prevent the cheese from clumping or separating, ensuring a smooth and creamy texture.
By following these steps and adding xanthan gum, you can achieve a thick and creamy gluten-free beer cheese soup. Remember to adjust the amount of xanthan gum based on your desired consistency, and always add it slowly and stir well to avoid any lumps. Enjoy your delicious and hearty soup!
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Using gluten-free chicken broth
To make a gluten-free beer cheese soup using chicken broth, you'll need to start by choosing a gluten-free beer. A smooth, malty beer like an American Pilsner or Pale Lager is a good choice for a balanced flavor. You can also use a gluten-free ale. Just be sure to check that all your other ingredients, including the chicken broth, are also gluten-free.
Next, you'll want to gather your other ingredients. This might include butter, bacon, onions, garlic, seasonings, cheese, and a thickening agent. For the cheese, you'll need about three cups of sharp cheddar cheese. You can also add some heavy cream or half-and-half for an even richer soup.
For the thickening agent, you have a few options. You can use flour, cornstarch, or xanthan gum. If you choose to use flour, you'll need to make a roux by mixing equal parts flour and butter. If using cornstarch or xanthan gum, you can simply sprinkle it over the top of the soup and stir it in.
Once you have all your ingredients, you can start cooking. Begin by cooking the bacon, if using. Then, add the butter and onions to the pot and cook until the onions are softened and browned. Add the garlic and any other seasonings, such as hot sauce, Worcestershire sauce, salt, pepper, and dry mustard.
Next, you'll want to add the beer. Do this in small splashes, stirring continuously. Then, add the chicken broth and any dairy (heavy cream, half-and-half, or milk) in the same manner. Bring the mixture to a boil, then reduce to a simmer.
Finally, it's time to add the cheese. Add it a little at a time, stirring constantly until melted before adding more. Continue simmering the soup until it reaches your desired consistency. If using xanthan gum as your thickening agent, sprinkle it over the top of the soup now and stir it in.
And that's it! You've now made a delicious and gluten-free beer cheese soup using chicken broth.
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Stirring in cheese over low heat
When making beer cheese soup, it's important to gradually add the cheese while stirring continuously over low heat. This ensures that the dairy doesn't separate, maintaining a smooth and creamy consistency.
Start by melting butter in a large pot over medium heat. Add your choice of vegetables, such as carrots, celery, garlic, and onion, and sauté until soft. You can also include bell peppers for added flavour. Next, sprinkle in some gluten-free flour, such as white rice flour or gluten-free all-purpose flour, and cook briefly while stirring to create a roux. This roux will help thicken your soup.
Now, slowly whisk in your choice of broth, such as chicken or vegetable broth, and milk. Simmer the mixture for about 20 minutes, then add your beer of choice, being careful not to use a very hoppy or bitter beer as it will overpower the other flavours. Continue whisking as you gradually add the cheese, one handful at a time, until it is well combined and melted.
Finally, season your soup with mustard, paprika, salt, and pepper, and consider adding Worcestershire sauce and hot sauce for extra flavour. Bring the soup to a gentle simmer and let it cook for another 15 to 20 minutes to thicken. Your gluten-free beer cheese soup is now ready to be served and enjoyed!
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Simmering on the stove to thicken
To make a gluten-free beer cheese soup, you can thicken it by simmering it on the stove.
First, melt butter in a large pot. Add your choice of vegetables—such as carrots, celery, garlic, onion, and bell pepper—and sauté for a few minutes until soft. Next, add in flour and cook for another 30 seconds, stirring constantly. You can use gluten-free flour to make the soup gluten-free.
Then, whisk in the broth, milk, and beer, and bring the mixture to a gentle bubble. Let it simmer gently, uncovered, for 15-20 minutes, stirring occasionally. This process will reduce the soup, concentrating its flavor and thickening the broth. It will also cook off the alcohol.
After simmering, reduce the heat to low and let the soup cool for a minute. Gradually add in the cheese, stirring continuously to ensure the dairy does not separate, which maintains a smooth consistency.
Finally, garnish and serve. You can sprinkle bacon and green onions on top, or serve the soup with doughy parmesan rolls, warm broccoli, or zucchini bread on the side.
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Frequently asked questions
Gluten-free flour, such as white rice flour, can be used to thicken beer cheese soup. Cornstarch is another gluten-free option.
Red Bridge, a non-alcoholic beer, is recommended as a gluten-free option. Bud Light and Tuckerman Pale Ale are also mentioned as suitable beers, but be mindful that they are stronger in flavor.
After adding the gluten-free flour of your choice, cook the mixture for about 30 seconds to a minute, stirring constantly. Then, whisk in the broth and milk, and let it simmer for 15-20 minutes to thicken.
