Vegetarian Beer Cheese Soup provides delicious comfort on a cold day. Beer cheese soup is easy to make, as long as your careful not to over cook it. Take your time with lower temperatures while cooking. You want to avoid bringing to a boil once you've added the cheese. This will cause it to become a little gloppy. Just follow the instructions below for the perfect consistency. Add unsalted butter to a Dutch oven over medium heat. Once melted, add carrot, celery, onion and garlic and sauté until soft, about 8-10 minutes. Add flour and stir until completely incorporated. Cook for approximately 2-3 minutes. Stir in vegetable stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove from heat and blend mixture with an immersion blender until smooth, if you have one. If not, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary. Once smooth, return mixture to Dutch oven over medium-low heat. Add the heavy cream, goat cheese, and half the cheddar cheese. Stir continually until cheese is completely melted. Add the remaining cheddar cheese and stir until melted. Add the mustard, Worcestershire sauce and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through. Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, and red onion. Vegetarian Beer Cheese Soup
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