Pound down this cheesy bowl of beer-infused soup for a warm-bellied evening with friends.
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When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
Place ice in a large pan; cover with a cooling rack and place the block of cheese on top. Take another large pan and pour beer into it. Once the grill has a good amount of smoke, place both pans on the grill grates and smoke for 30 minutes.
Remove both pans from the grill; immediately cover the cheese and place in the freezer, to firm the cheese quickly.
Melt butter on the stovetop; add carrots and onion. Turn stovetop heat to medium-high and cook for 15 minutes, or until the veggies have softened and began caramelizing. Once the veggies are sautéed, add flour.
Add smoked beer, heavy cream, Worcestershire, and hot sauce. Lower your heat to medium-low and simmer liquid mixture for 15 minutes.
Remove cheese from the freezer and shred. Begin adding cheese to the stovetop liquid mixture by the handful, making sure cheese mixes into the soup before adding the next. Once all of your cheese is added, salt and pepper soup to taste.
Serve soup with a touch of heavy cream, shredded cheese and bacon. Enjoy!
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