Published: · Modified: by Jenna · This post may contain affiliate links · 4 Comments
Jump to Recipe·Print Recipe
Beer cheese soup is a hearty and flavorful dish that combines the richness of cheese with the refreshing taste of beer. It is typically made with a base of onions, garlic, butter, flour, and chicken broth, to which beer and shredded cheddar cheese are added.
Fall is quickly approaching here in the Midwest and I'm excited about soup season and PSL season as well.
I’m just going to come out and say that I am not a beer drinker. But when the beer is in something like soup or some kind of baked good I will eat it. Have you had beer bread before? That stuff is the best and would probably be a really good dipper for this soup.
Beer cheese soup is mostly pureed vegetables, mainly carrots and peppers made with a roux to thicken the soup. Then beer and lots of cheese get added to help thicken the soup up. My favorite thing to do is to dip homemade soft pretzels into the soup on a cold rainy or snowy day. This really isn’t a soup that is satisfying to classify as a dinner or whole meal but it makes a great appetizer.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Butter and Flour help to make a thick roux for the soup
Vegetables - diced carrots and bell peppers
Chicken Stock - low-sodium store-bought or homemade
Beer - preferably a mild-flavored blond or pale ale
Half and Half - can sub heavy cream or whole milk - I have not tried this with dairy-free milk.
Cheddar - aged yellow cheddar (aged at least 2 years), grated
Worcestershire Sauce and Hot Sauce - to taste
Soft Pretzels - You can make your own or just use some store-bought ones. They are easy to throw in the microwave! I have a recipe for 2 ingredient dough that makes wonderful soft pretzels here. 2 Ingredient Dough
How to make the Best Ever Beer Cheese Soup
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and ½ teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more. - Preferably a dutch oven
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, ½ teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth. - You can also use an immersion hand blender if you don’t want to transfer hot soup to a blender.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
Other Recipes to Try
25 Slow Cooker Recipes for Dinner
Maple Bacon Corn Bread Muffins
Knock you Naked Brownies
Sweet Potato and Sausage Hash
Baked Buffalo Chicken Taquitos
If you’ve tried this Best Ever Beer Cheese Soup recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Best Ever Beer Cheese Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: Jenna
- Total Time: 25 min
- Yield: 10 1x
Description
Beer cheese soup is a hearty and flavorful dish that combines the richness of cheese with the refreshing taste of beer. It is typically made with a base of onions, garlic, butter, flour, and chicken broth, to which beer and shredded cheddar cheese are added.
Ingredients
Scale
- 4 tablespoons salted butter
- ¾ cup of chopped up carrots
- ½ large red bell pepper, diced
- Fine sea salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken stock (fat-free)
- One 6-ounce bottle light beer
- ¾ cup of half-and-half
- 8 ounces aged yellow cheddar (aged at least 2 years), grated
- ½ tablespoon Worcestershire sauce
- Dash hot sauce
- ⅛ teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
Instructions
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and ½ teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, ½ teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
Notes
myWW points 7 (all 3 plans)
Serving size ½ cup
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Easy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½
- Calories: 169
- Sugar: 2g
- Sodium: 452mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 7g
More Soups and Salads
- Weight Watchers Chicken Salad with Grapes
- Creamy White Chicken Chili
- Ree Drummond Perfect Potato Soup
- Cranberry Fluff Salad
Reader Interactions
Comments
Jenna says
Yay!
Chelsae says
Best go to recipe! So glad a family member shared!
Jenna says
Thanks Shubham!
shubham deshmukh says
I made this tonight and used a Labatts Blue and it came out great! Serve with warm, fresh bread and Irish butter and this was a huge hit! Very filling and perfect on a very cold, snowy night in Upstate NY! Thank you for sharing and I look forward to trying another one of your recipes!
