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Spicy Ghost Beer Cheese Soup


1 1/2 cup diced carrot

1 1/2 cup diced celery

1 1/2 cup diced onion

2 cloves garlic, minced

4 cups chicken or veggie stock or broth

2 cups beer (I prefer a porter or stout beer)

1/3 cup butter

1/2 cup flour

1 cup heavy cream

6 cups shredded mild cheddar cheese

1 tsp dry mustard

1/4 tsp cayenne pepper

2 tsp Ghost Pepper Garlic craft salt

1 tsp black pepper

Sliced green onion & chopped parsley


In a heavy-bottomed soup pot, melt butter and saute carrots, celery, and onion until soft.

Added garlic, dry mustard, cayenne, salt and black pepper.

Mix in flour to make a roux, cook for approx. 5 minutes.

Pour in beer and stir until roux is thoroughly mixed.

Add chicken or veggies stock/broth, stir mixing well.

Blend mixture until smooth, using either an immersion blender or transferring batches to a blender or food processor.

Add cheese about 1 cup at a time, stirring constantly to make sure cheese does not clump.

Once the cheese is mixed in and soup is smooth, stir heavy cream.

Garnish with sliced green onion and chopped parsley.

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