Beer Cheese Soup
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 Cheeseburger Soup and Potato Corn Chowder are others worth adding to your rotation.
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Ingredients you'll need
- Bacon. Thick cut smoked bacon adds a savory, smoky depth that sets this soup apart from simpler versions.
- Lager beer. The malty notes from a light lager bring out the best in the cheese without overpowering the soup. See Top Tip below for more on beer selection.
- Sharp cheddar: The sharper the better here. It melts into a rich, velvety base that delivers classic beer cheese flavor in every spoonful.
- Mustard Powder and Worcestershire sauce. These two do the heavy lifting on flavor. They add depth and a subtle tang that makes the soup taste like it's been simmering all day.
👉 see recipe card below for exact 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
- Build your base. Start by browning the bacon and onions together. This is where the flavor foundation begins. The bacon fat left in the pan is liquid gold and goes straight into the next step.
- Soften the vegetables. The carrots and peppers go in next, picking up all those savory drippings as they cook down.
- Make the roux. Butter, chicken base, and flour go in together. Cooking the flour for three minutes before adding any liquid is the step that gives this soup velvety body.
- Add the beer and cream. Pour in the lager first, then the half and half. This is where the soup starts coming together. Give it five minutes over medium heat before moving on.
- Melt in the cheese. Add the cheddar and remaining butter and stir until completely smooth. Then let the soup cook low and slow for fifteen minutes. This is the step most people rush, and it makes all the difference.
- Finish and serve. Stir the bacon and onion mixture back in, reserving a handful for the garnish. Season to taste and ladle into bowls.
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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.
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Beer Cheese Soup recipe
This beer cheese soup recipe combines sharp cheddar, crispy bacon, and lager beer into a rich, velvety bowl of pure comfort. Simple to make and impossible to resist, it's a recipe you'll come back to again and again.
- Total Time: 40 minutes
- Yield: 6 bowls 1x
Ingredients
- 6 slices bacon, diced
- ½ cup finely diced onion
- ½ cup finely diced carrots
- ½ cup diced peppers (we used tri color)
- 4 tablespoons butter
- 2 tablespoons chicken base
- 4 tablespoons flour
- 1 tablespoon chopped garlic
- 1 tablespoon dry mustard powder
- 2 tablespoons Worcestershire sauce
- 12 oz lager beer
- 2 cups half and half
- 8 oz shredded cheddar cheese
- 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
- Use a lager. Darker or more hoppy beers can change the flavor profile and alter the appearance of the soup. A light lager keeps the beer flavor subtle and balanced.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting and can leave your soup grainy instead of silky.
- Don't rush the flour. Cooking the flour for three minutes before adding the liquids removes the raw flour taste and builds the body of the soup.
- Reserve the bacon and onion garnish. Holding back a quarter cup to top each bowl adds texture and a visual finish that makes this soup feel restaurant quality
- 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
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.