Creamy, cheesy, and loaded with beer-kissed goodness—this Beer Cheese Soup is the ultimate cozy comfort food.
There’s nothing I love more than making a big pot of soup, and this Beer Cheese Soup recipe is one I keep coming back to. It’s rich, velvety, and loaded with the deep flavors of sharp cheddar and beer. The malty notes from the beer bring out the best in the cheese, making every bite smooth, creamy, and delicious. If you love Craft Beer Cheese Dip, this soup is definitely for you.
I like to serve this soup with warm pretzel bites or Rosemary Focaccia for dipping, or a simple green salad to balance out the richness. And if you’re looking for more soups to add to your rotation, our Potato Corn Chowder is another one I can’t get enough of. There’s just something about a cozy bowl of this soup that makes everything better.
Jump to:
Ingredients
- BACON: thick cut smoked bacon, cooked and diced
- BEER: lager beer works best for mild beer flavor
- PEPPERS: diced peppers. We used tricolor peppers for added color
- CHEDDAR CHEESE: shredded sharp cheddar cheese
- CARROTS: finely diced carrots
- ONION: yellow onion or sweet onion, finely diced
- HALF AND HALF: half and half gives this soup a creamy consistency
- CHICKEN BASE: we like Better Than Bouillon Roasted Chicken Base
- BUTTER: salted butter or unsalted butter
- FLOUR: AP flour (all purpose flour)
- GARLIC: chopped garlic cloves
- MUSTARD POWDER: dry mustard powder
- WORCESTERSHIRE SAUCE: Worcestershire sauce adds depth of flavor
- SALT AND PEPPER: to taste
*see recipe card for quantities
🔪Top tip
For the most balanced beer flavor, use a lager or light lager beer. Darker or more hoppy beers can change the flavor profile (and also alter the appearance) of this soup.
Instructions
- Using a Dutch oven or soup pot on top of stove, cook bacon and onions over medium heat until brown
- Remove bacon and onions from pan and set aside. Discard all but 2 tablespoon bacon grease.
- Add carrots and peppers to pan. Sauté for 5 minutes over medium heat.
- Add 2 tablespoon butter and melt, along with chicken base.
- Add flour and mix until combined. Cook for 3 minutes.
- Add garlic, mustard powder, and Worcestershire sauce. Mix.
- Add beer and mix, then add half and half. Cook over medium heat for 5 minutes.
- Add cheese and butter. Stir until combined and cheese is blended.
- Cook over low for 15 minutes, stirring often.
- Add back bacon and onion mixture, reserving ¼ C to use to garnish.
- Salt and pepper to taste.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 3 months.
- Reheat in the microwave or in a sauce pan over low heat.
FAQ
Beer Cheese Soup is a creamy, cheesy soup made with sharp cheddar, beer, butter, flour, broth, and seasonings. We add bacon, mustard powder, and Worcestershire sauce for extra depth of flavor.
In our opinion, the best beer for Beer Cheese Soup is a lager beer to give a subtle and mild beer flavor. Darker beers can alter the flavor profile and the appearance.
Yes! You can substitute non-alcoholic beer for the same depth of flavor or use extra broth and a splash of apple cider vinegar to mimic the tang of beer.
Yes! Beer Cheese Soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often to prevent separation.
Popular toppings include crispy bacon, green onions, chives, extra shredded cheese, croutons, or a even a drizzle of hot sauce.
🍅 Making this recipe?
- Please feel free to reach out with questions. We're happy to help.
- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Related recipes
Print
Beer Cheese Soup recipe
Creamy, cheesy, and loaded with beer-kissed goodness—this Beer Cheese Soup is the ultimate cozy comfort food.
- Total Time: 40 minutes
- Yield: 6 bowls 1x
Ingredients
- 6 slices bacon, diced
- 12 oz lager beer
- ½ c diced peppers (we used tri color)
- 8 oz shredded cheddar cheese
- ½ c finely diced carrots
- ½ c finely diced onion
- 2 Cups half and half
- 2 tbsp chicken base
- 4 tbsp butter
- 4 tbsp flour
- 1 tbsp chopped garlic
- 1 tbsp dry mustard powder
- 2 tbsp Worcestershire sauce
- salt and pepper to taste
Instructions
- Using a Dutch oven or soup pot on top of stove, cook bacon and onions over medium heat until brown.
- Remove bacon and onions from pan and set aside. Discard all but 2 tablespoon bacon grease.
- Add carrots and peppers to pan and sauté for 5 minutes over medium heat.
- Add 2 tablespoon butter and melt, along with chicken base.
- Add flour and mix until combined. Cook for 3 minutes.
- Add garlic, mustard powder, and Worcestershire sauce. Mix.
- Add beer and mix, then add half and half. Cook over medium heat for 5 minutes.
- Add cheese and butter. Stir until combined and cheese is blended.
- Cook over low for 15 minutes, stirring often.
- Add back bacon and onion mixture, reserving ¼ C to use to garnish.
- Salt and pepper to taste.
Notes
- For the most balanced beer flavor, use a lager or light lager beer. Darker or more hoppy beers can change the flavor profile (and also alter the appearance) of this soup.
- Prep Time: 15 min
- Cook Time: 25 minutes
- Category: soups
Nutrition
- Serving Size: 1 bowl
- Calories: 452
- Sugar: 6.6 g
- Sodium: 970.6 mg
- Fat: 33 g
- Carbohydrates: 19.3 g
- Protein: 15.8 g
- Cholesterol: 80.1 mg
Jackie says
This is comfort food at its best! The beer gives this soup a tangy, rich flavor that is second to none. Our family loves it.