Matty's Favorite Pumpernickel & Beer Cheese Curd Soup

MATTY MATHESON

Video Stats

Channel: MATTY MATHESON
Host: MATTY MATHESON
Published: Jun 23, 2025
Views: 176k

Recipe Overview

Prep: 15 min
Cook: 30 min
Difficulty: Intermediate
Serves: 4

Overview

This Pumpernickel & Beer Cheese Curd Soup is a delightful blend of flavors that brings comfort and warmth to any meal. The combination of rich, creamy cheese and the unique taste of pumpernickel bread creates a satisfying dish that is both hearty and indulgent. The addition of jalapeños and garlic adds a subtle kick, making each spoonful exciting.

The process begins with rendering lardons of bacon, which not only adds depth but also infuses the soup with a savory richness. As the onions and garlic sauté, they release their natural sweetness, creating a beautiful base for the soup. The use of beer in the recipe is a nod to tradition, as beer cheese soup has been enjoyed for centuries, often served over crusty bread.

What sets this soup apart is the careful balance of flavors. The smoked cheddar and sharp cheddar melt into the soup, creating a velvety texture that coats the palate. The croutons, made from pumpernickel, add a delightful crunch that contrasts with the creamy soup, making it a perfect dish for gatherings or a cozy night in. Whether served as an appetizer or a main course, this soup is sure to impress and satisfy any cheese lover’s cravings.

Recipe Details

Steps & Tips

01:14

Tip: Use nice bacon for better flavor in your lardon.

1
01:41

Render nice bacon in a pan until crispy.

2
03:11

Add chopped onions to the pan to release juices.

03:14

Tip: Add onions first to release juices that help deglaze the pan.

3
03:21

Add minced garlic and jalapenos to the pan.

4
03:25

Add sprigs of thyme to the mixture.

5
03:34

Melt butter in the pan.

6
03:37

Add flour to the melted butter to create a roux.

7
04:43

Return the rendered bacon to the pan.

05:39

Tip: Season croutons liberally with olive oil and spices for better flavor.

8
05:42

Pour in two cups of chicken stock.

9
05:54

Increase heat and bring the mixture to a boil.

06:10

Tip: Use a whisk to incorporate the roux into the soup for a smooth consistency.

10
06:24

Whisk the roux into the boiling soup.

11
06:32

Lower the heat to maintain a gentle simmer.

12
06:45

Stir in one cup of cream for richness.

13
07:53

Incorporate grated smoked cheddar and sharp cheddar into the soup.

07:56

Tip: Grate cheese for easier melting and incorporation into the soup.

14
08:09

Gently stir in cheese curds until melted.

08:12

Tip: Stir in cheese curds gently to maintain their texture.

15
08:41

Cut pumpernickel bread into croutons and season.

16
08:49

Ladle the soup into bowls and top with croutons.

Ingredients

Serves: 4
Cream240ml
Bacon100g
Garlic3 cloves
Onion1
Jalapeno1
Butter50g
Flour60g
Salt1 tsp
Pepper
Allergen Alerts

Ingredient: Dairy

    → Substitution: Coconut Cream

Ingredient: Gluten

    → Substitution: Gluten-Free Bread

Ingredient: Eggs

    → Substitution: Flaxseed Meal + Water

Nutrition

Calories
600
kcal per serving
Protein
20
per serving
Carbs
45
per serving

Skill Level

Skill Level Intermediate
Beginner Intermediate Advanced

Frequently asked questions

Below you will find answers to the most common questions about this recipe.

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Interesting Tidbits

  • Pumpernickel bread adds a unique flavor and texture to the soup.
  • Beer cheese soup has historical roots, originally served as a breakfast soup in medieval times.
  • Using a mix of smoked and sharp cheddar enhances the depth of flavor in the soup.
  • Croutons made from pumpernickel bread provide a crunchy contrast to the creamy soup.