Wisconsin Beer Cheese Soup With Soft Pretzel Croutons

I’m thrilled to share my twist on Wisconsin Beer Cheese Soup with Soft Pretzel Croutons, a nod to my German roots and Midwest flair. I start by simmering onions, garlic, and veggies in beer and broth, then stir in sharp cheddar for that creamy tang. For the croutons, I brush soft pretzel dough with eggs and bake them golden. Experiment with my tips for variations, and you’ll uncover even more secrets to perfect this cozy favorite.

History

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Wisconsin Beer Cheese Soup traces its origins to the state’s rich German immigrant heritage in the 19th century, where hearty, cheese-laden dishes combined with local brewing traditions to create a comforting staple that embodies Midwestern pub culture.

Regional variations, such as those in Milwaukee or Green Bay, often incorporate specific local beers or cheeses like sharp cheddar, signifying pride in Wisconsin’s dairy and craft beer industries while adapting to seasonal ingredients.

Traditionally, it’s served in casual settings like taverns, during football games, or at fall festivals, offering warmth and community on chilly evenings.

Ingredients

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• 2 large eggs – oh, these are the real MVPs for that golden, shiny finish on your soft pretzel croutons, aren’t they? Picture them whisked up just right, adding a touch of that irresistible gleam that makes everything look homemade and inviting, even if you’re just starting out in the kitchen.
• A good bottle of Wisconsin beer – say, about 12 ounces of a local lager or ale, because what’s a beer cheese soup without that hoppy heart? It’s the secret that brings in that malty depth, making you wonder how something so simple can pack such a flavorful punch without any fuss.
• Sharp cheddar cheese – around 2 cups, freshly grated if you can manage it, for that creamy, tangy base that melts like a dream; it’s like the soul of the soup, whispering promises of comfort on a chilly day, and who could resist that?
• Chicken or vegetable broth – 4 cups to keep things hearty and balanced, you know, the kind that simmers away and ties everything together without overwhelming the stars of the show; it’s that reliable friend in the pot, always there to smooth out the edges.
• Butter – a generous 4 tablespoons, because let’s face it, what’s cooking without a little richness? This stuff starts the magic, melting into a base that feels indulgent yet straightforward, like sneaking an extra pat when no one’s looking.
• All-purpose flour – about 1/4 cup for thickening that roux, the humble helper that turns soups from watery to wonderfully thick; ever think about how something so plain can make all the difference, stepping up when the recipe calls?
• Onion and garlic – one medium onion, diced, plus 2 cloves of garlic, minced, for that savory kick that wakes up the flavors; they’re like the dynamic duo, adding layers without stealing the spotlight, and maybe a little extra if you’re in the mood for play.
• Carrots and celery – 2 carrots, sliced, and 2 celery stalks, chopped, to bring in some veggie goodness and a bit of crunch before it all softens up; they’re the unsung heroes, sneaking in nutrition while keeping things light-hearted and approachable.
• Heavy cream or milk – 1 cup to make it silky smooth, because who doesn’t appreciate that creamy finish that hugs every bite? It’s the gentle touch that elevates the whole dish, turning ordinary into something you’d serve with pride.
• Dijon mustard – a tablespoon for a subtle zing, that unexpected twist which perks up the cheese without going overboard; it’s like a witty aside in a conversation, adding just enough spark to keep things interesting.
• Spices and seasonings – a pinch of salt, pepper, and maybe some paprika or cayenne for heat, tailored to your taste; these little guys are the background singers, harmonizing everything without demanding attention, and oh, how they make the soup sing.
• Soft pretzel dough or store-bought pretzels – enough for about 2 cups of croutons, whether you’re rolling your own or grabbing a shortcut; it’s the fun part, turning something simple into a crunchy topping that adds texture, and let’s not kid ourselves, who wouldn’t want that extra bite of chewy goodness?
• Baking soda – a tablespoon mixed into boiling water for the pretzel bath, that quirky step that gives them their signature pretzel vibe; it’s a small effort for big rewards, making you feel clever for nailing that authentic twist.
• Coarse salt – just a sprinkle for the pretzels, because what’s a crouton without that salty edge that makes your taste buds dance a little? It’s the final flourish, simple yet effective, like dotting the i’s on a perfect recipe.

Cooking Steps

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Once the soup base is bubbling away, stir in 1 cup of heavy cream or milk and 1 tablespoon of Dijon mustard for a silky finish with just the right zing – it’s that unexpected twist that keeps things interesting, isn’t it?

Gradually add the grated sharp cheddar, stirring until it melts into a gooey, comforting blend, then let the whole pot simmer on low for another 5 minutes to marry the flavors.

Meanwhile, for the soft pretzel croutons, brush your store-bought or homemade pretzels with the whisked eggs and bake them at 400°F for 10 minutes until they’re golden and crisp; it’s a simple step that adds that fun, crunchy topper, making you wonder why you didn’t think of it sooner.

There you have it, a bowl of soup that’s hearty, flavorful, and ready to impress without any kitchen drama.

Tips and Variations

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If you’re whipping up this Wisconsin Beer Cheese Soup, one handy tip is to swap out the beer for a lighter lager or even a non-alcoholic version if you’re keeping things family-friendly – after all, who says you can’t enjoy that cheesy goodness without the buzz?

For variations, since those 2 large eggs are key for brushing the pretzel croutons to get that perfect golden crunch, you might experiment with a simple egg substitute like aquafaba for a vegan twist, which could turn your kitchen into a little adventure of trial and error, making you chuckle at how finicky bread toppings can be sometimes.

And hey, if sharp cheddar feels a bit too predictable, throw in some smoked gouda for a smoky depth that surprises everyone at the table, because isn’t it fun how one small change can make the whole dish feel like your own clever creation?

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