Vermont Cheddar Beer Cheese Soup on the Weber Spirit Grill
Cozy, creamy, and full of Cabot Creamery’s award-winning sharp Vermont cheddar, this beer cheese soup is the ultimate fall comfort food. Cooked outside on the Weber Spirit grill’s side burner, it’s easy, crowd-pleasing, and perfect for gameday or chilly Colorado evenings.
Equipment
- Weber Spirit Grill with side burner
- Cast iron Dutch oven or heavy-bottomed soup pot
- Wooden spoon or heat-safe spatula
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Cheese grater (for shredding Cabot cheddar)
- Ladle for serving
Ingredients
Soup
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 carrots diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 12 ounces beer amber ale, lager, or your favorite local brew
- 3 cups chicken or vegetable broth
- 1 teaspoon paprika regular or smoked
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper to taste
- Cheese & Cream
- 3 cups Cabot Creamery Vermont Sharp Cheddar shredded
- 1 cup heavy cream
Toppings
- Extra Cabot Creamery cheddar shredded
- Crumbled cooked bacon
- Pretzel croutons or bread bowls
- Chopped green onions or chives
Instructions
- Preheat the side burner: Set your Weber Spirit side burner to medium heat. Place a Dutch oven or heavy-bottomed pot on the burner.
- Sauté vegetables: Melt the butter. Add onion, carrot, celery, and garlic. Cook until softened and fragrant, about 5–7 minutes.
- Add flour: Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to remove raw flour taste.
- Pour in beer: Slowly add the beer, stirring constantly to prevent lumps. Simmer 5–7 minutes to cook off the alcohol while leaving the malty flavor behind.
- Broth and seasoning: Add broth, paprika, and Dijon mustard. Stir well. Bring to a gentle simmer.
- Add cheese: Reduce heat to low. Add shredded Cabot cheddar one handful at a time, whisking continuously until smooth and creamy.
- Finish with cream: Stir in heavy cream. Simmer on low for 5 more minutes. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with extra Cabot cheddar, bacon, pretzel croutons, and chives.
Video
Notes
Choose the right beer: Malty amber ales or lagers balance best with sharp cheddar. Stouts add depth but will make a darker soup.
Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Shredding Cabot cheddar yourself gives the best results.
Texture control: For a smoother soup, use an immersion blender before adding the cheese. For chunkier texture, leave the vegetables as is.
Make-ahead friendly: This soup reheats beautifully. Store in an airtight container in the fridge for up to 3 days. Warm gently on low heat before serving.
Kid-friendly option: If serving little ones, ladle some soup out before adding beer and make a mini-batch with broth and cheddar instead.