Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
hands holding bowl of beer cheese soup topped with bacon bits and shredded cheese

Beer Cheese Soup recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Scale
  • 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

  1. Using a Dutch oven or soup pot on top of stove, cook bacon and onions over medium heat until brown.
  2. Remove bacon and onions from pan and set aside. Discard all but 2 tbsp bacon grease.
  3. Add carrots and peppers to pan and sauté for 5 minutes over medium heat.
  4. Add 2 tbsp butter and melt, along with chicken base.
  5. Add flour and mix until combined. Cook for 3 minutes.
  6. Add garlic, mustard powder, and Worcestershire sauce. Mix.
  7. Add beer and mix, then add half and half. Cook over medium heat for 5 minutes.
  8. Add cheese and butter. Stir until combined and cheese is blended. 
  9. Cook over low for 15 minutes, stirring often.
  10. Add back bacon and onion mixture, reserving 1/4 C to use to garnish.
  11. 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 
  • Author: Superman Cooks
  • 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

Find it online: https://supermancooks.com/beer-cheese-soup/