Cheeseburger Soup with Non-Alcoholic Beer
Experience the ultimate comfort food with this rich, velvety cheeseburger soup. By incorporating a non-alcoholic malt beverage, this dish gains a deep, complex flavor profile that elevates simple ground beef and sharp cheddar into a sophisticated, pub-style meal. Perfect for cozy dinners or game day gatherings, this deconstructed cheeseburger is both indulgent and family-friendly, offering all the savory satisfaction of a grill-made burger in a warm, creamy bowl.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
1 lb ground beef (80/20 ratio)
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups low-sodium beef broth
1 cup non-alcoholic amber malt beverage
2 cups sharp cheddar cheese, freshly shredded
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Salt and cracked black pepper to taste
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked; drain excess fat if desired.
Add the diced onion to the pot and cook until translucent, then stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the beef and onion mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the non-alcoholic malt beverage, deglazing the bottom of the pot, followed by the beef broth.
Stir in the smoked paprika and Worcestershire sauce, then bring the mixture to a simmer for about 10-15 minutes to allow the flavors to meld.
Reduce heat to low and stir in the heavy cream and shredded cheddar cheese until smooth and melted.
Season with salt and pepper to taste, serve warm, and enjoy.
Notes
Use a high-quality amber-style non-alcoholic malt beverage for the best flavor depth. For extra texture, you can stir in cooked diced potatoes or carrots during the simmering stage. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.