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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
55 mins
Are you more of a Super Bowl fan or a Souper Bowl fan? I love football, but what I truly adore, deep in my heart, are all the creamy, cheesy, hearty, totally mouthwatering Super Bowl recipes—especially the chilis, stews, and scrumptious soups. At the top of the list for me this year is this beer cheese soup. The texture is smooth and creamy, with beer as the star of the show in the flavor department. And it's topped with the cutest puff pastry footballs imaginable.
Every time I make a recipe like this, I'm reminded that I should be cooking with beer more often. It gives the soup a subtle tang and makes it so fantastic. If you like beer cheese dip, you'll love this recipe!
What's the best beer for beer cheese soup?
I like a light beer for this soup—something like a lager or pilsner that's not too hoppy. Avoid strong or dark beers like IPAs or stouts as they can overpower the soup and make it bitter.
Can you make Super Bowl beer cheese soup ahead of time?
Yes, you can! The soup can be made up to two days ahead and refrigerated in an airtight container. When you're ready to eat, reheat it gently over low heat, stirring often and adding a splash of milk or stock if it seems a little thick.
It's best to bake the puff pastry footballs just before serving so they're crisp and fresh. That said, you can cut and decorate the dough shapes a few hours in advance and refrigerate them until ready to bake.
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Ingredients
For the Puff Pastry Footballs:
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- 1 large egg
For the Soup:
- 4 Tbsp. salted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp. crushed red pepper flakes
- 1/4 cup all-purpose flour
- 12 oz. lager beer
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. dijon mustard
- 1/2 tsp. Worcestershire sauce
- 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
- 1 1/2 cups grated fontina or gruyére cheese (about 6 ounces)
- Chives, chopped, for serving
Directions
- Step 1For the puff pastry footballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Step 2Lightly flour a large cutting board and unfold the puff pastry sheet. Use a 4½-inch round cutter to cut out three circles from the top half of the pastry sheet, then use the same cutter to trim the top and bottom curves off each circle to form two oval football shapes. You should have six ovals total. Arrange them on the prepared baking sheet.
- Step 3Using a sharp knife, cut six 2-by-1/4-inch strips of puff pastry for the center laces. Cut eighteen 1-by-¼-inch strips, for the smaller crosswise laces.
- Step 4Beat the egg in a small bowl and brush the tops of the pastry ovals with the egg wash. Place one 2-inch strip down the center of each oval, then lay three of the shorter strips across it to create football laces. Bake until puffed and golden brown, about 15 minutes. Set aside until ready to serve.
- Step 5For the soup: In a Dutch oven or large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Sprinkle the flour over the top and cook, stirring, until golden brown, 1 to 2 minutes.
- Step 6Slowly whisk in the beer, then add the chicken broth, milk, and heavy cream. Bring to a simmer and cook until thickened, 8 to 10 minutes. Whisk in the salt, black pepper, dijon mustard, and Worcestershire sauce.
- Step 7Reduce the heat to low and gradually add the cheddar and fontina, a handful at a time, whisking well between additions, until melted and combined, 3 to 5 minutes.
- Step 8Top the soup with a sprinkling of chives and serve with the puff pastry footballs.
Tip: Leftover soup will keep in an airtight container in the refrigerator for up to 3 days.
