Beer Cheese Soup | Diethood

Beer cheese soup is the right comforting soup for a cold fall day. This simple home made soup recipe flavored with beer and melty cheddar is wealthy, tacky, and fast to make in a single pot.

Close up overhead view of a spoonful held over a bowl of beer cheese soup garnished with chopped parsley on a countertop.

Simple One-Pot Beer Cheese Soup

Get able to say, “Cheeeeese!” As we speak, we’re making tacky, savory, deliciously creamy Beer Cheese Soup. This pub menu favourite is quick changing into one in every of my favourite soup recipes at house, too. It so occurs that beer cheese soup is straightforward to make utilizing easy elements. Wealthy, melty cheddar cheese, fragrant veggies, garlic, beer, and a contact of cream come collectively for the coziest bowlful you’ll have this chilly season. This one-pot recipe is ideal for weeknights, and the leftovers are even BETTER the subsequent day.

Why You’ll Love This Soup Recipe

  • Actual beer. Beer provides complexity, richness, and taste to the whole lot from soups to beef stews and even marinades. In case you’re new to cooking with beer as an ingredient, beer cheese soup is the right place to begin.
  • Stuffed with taste. This soup is wealthy and earthy from the beer, creamy from the melted cheese, and rounded out by blended veggies and garlic.
  • One pot. All of the soup elements are cooked up in a single saucepan. It’s soup-er easy and nice for weeknights.
  • Make-ahead-friendly. Recreation day, holidays, household dinners – any event is the very best event for beer cheese soup! This recipe is ideal to make forward. The flavors spherical out much more with time, and leftovers are scrumptious the next day.
A pot of beer cheese soup with a ladle, garnished with chopped parsley.

How you can Make Beer Cheese Soup

With the fusion of wealthy cheddar cheese, fragrant greens, and the depth of a great beer, this soup is a scrumptious deal with you’ll come again to repeatedly. To whip up this warming basic in your kitchen, merely comply with the steps beneath.

Components For The Soup

  • Olive Oil
  • Onion, Carrots & Garlic: These veggies kind the fragrant base for the soup.
  • Butter and Flour: You’ll mix melted butter and all-purpose flour with the sauteed greens to create a roux. This serves as a thickener for the soup.
  • Broth: You need to use vegetable broth or hen broth. 
  • Beer: Mild beer will give the soup sufficient chew with out overpowering the flavors. You need to use darkish beer, however the style will probably be considerably bitter, so I don’t suggest it.
  • Cream: A splash of heavy cream provides to the soup’s richness, however you may substitute the heavy cream with milk for those who’d choose one thing lighter.
  • Bay Leaf
  • Cheese: This soup tastes greatest with a pointy, aged cheddar. Use good-quality cheese and, if potential, freshly shredded cheese to have these daring flavors shine via.
  • Parsley: Optionally available, for serving.


  1. Saute the veggies. In a big pot, saute the onions and carrots with olive oil, salt, and pepper. As soon as the veggies are tender, stir within the garlic. After a minute, soften within the butter and sprinkle in flour, stirring to create a roux.
  2. Mix. When the roux has cooked off a bit, pour within the broth, beer, and heavy cream. Chuck in a bay leaf, convey the soup to a boil after which decrease the warmth to a simmer. Prepare dinner for 10 minutes or till thickened.
  3. Add cheese. Slowly add in your shredded cheese, then take the pot off the warmth. Cowl the pot with a lid and permit the soup to sit down for a couple of minutes to soften the cheese.
  4. Mix. Pluck out the bay leaf earlier than transferring the soup to a blender (be sure that it has an open gap on the prime in order that the steam can escape. Alternatively, it’s also possible to use an immersion blender). Puree the soup till it’s wealthy and {smooth}. 
  5. Serve. Lastly, season to style after which serve!
Close up of a ladle scooping beer cheese soup from a large pot.

Ideas for Making Beer Cheese Soup

  • Select a big pot. The carbonation within the beer causes the soup to foam up in the case of a boil, so be certain that to make use of a big sufficient pot in order that it doesn’t spill over. If the broth is foaming quite a bit, add the beer steadily. 
  • Freshly grate the cheese. Pre-grated cheddar cheese, like the type that is available in baggage, typically comes coated with waxy anti-caking brokers that stop the cheese from melting easily. For an ultra-smooth soup with the very best style, grate your cheese contemporary from the block.
  • Prepare dinner off the flour. When you’ve mixed the flour with the melted butter, let the roux prepare dinner off for a minute or two earlier than including the broth elements. This manner, the flour doesn’t style gritty.
  • Don’t overheat the soup. Since we’re utilizing fairly a little bit of dairy on this tacky soup, just be sure you hold the pot at a delicate simmer. Overcooking can burn the cream.
  • Take the soup off the warmth instantly after you’ve added the cheese in order that the cheese doesn’t cut up.
Overhead view of a bowl of beer cheese soup with a spoon on a countertop surrounded by ingredients.

Recipe Variations

This cheese soup recipe is straightforward to customise. You possibly can adapt the flavors to be as daring or as delicate as you’d like!

  • Completely different cheese flavors. For a peppery soup, strive Pepper Jack cheese, or use smoked cheddar or gouda cheese for a smokier taste. You may also use a mix of cheeses.
  • Add cream cheese. For a good richer soup with a touch of tanginess, stir in a spoonful or two of cream cheese.
  • Seasonings. This soup has a great deal of taste as it’s, so I don’t suggest getting too out of hand with seasonings. However for those who’d like to offer your beer cheese soup some kick, strive including a sprinkle of cayenne or crushed crimson pepper. 
  • Mustard. Stir in a teaspoon of mustard powder or yellow mustard to reinforce the flavour and provides the soup a touch of warmth.
  • Add bacon. One other approach so as to add depth of taste is to saute diced bacon within the pot earlier than beginning your soup. Spoon out the cooked bacon, then proceed to saute the veggies within the bacon fats and end the recipe as written. Save your cooked bacon as a crispy garnish!
A spoonful of soup held over a bowl of beer cheese soup garnished with chopped parsley.


Does the alcohol prepare dinner out of beer cheese soup?

If a complete bottle of beer in a single pot of soup sounds boozy, don’t fear – the alcohol evaporates within the warmth whereas the soup simmers. Almost all of it would have cooked off by the point your beer cheese soup is able to serve!

Why is my beer cheese soup grainy?

In case your beer cheese soup is curdled or grainy, that is seemingly as a result of it was overheated. Be sure to decrease the warmth proper because the pot involves a boil, and take the soup off the warmth after including the cheese.

Overhead image of a bowl of beer cheese soup with a spoon on a countertop surrounded by ingredients.

Methods to Serve Soup

Now that you’ve got this soup scorching and prepared on the range, get pleasure from bowlfuls on their very own, or flip your beer cheese soup right into a heartier meal with some simple sides. Listed here are a few of our favourite methods to serve it:

Close-up overhead view of a bowl of beer cheese soup garnished with chopped parsley on a countertop.

How you can Retailer and Reheat Leftovers

  • Fridge. Retailer leftover beer cheese soup in an hermetic container within the fridge for as much as 3 days. Reheat the soup over low warmth on the stovetop, or within the microwave in increments, stirring in between.
  • Freezer. This cheese soup really freezes effectively sufficient regardless of the dairy (because of the flour). To freeze it, wait till the soup is totally cooled, after which retailer it hermetic. Hold the soup frozen for two to three months, and thaw it within the fridge earlier than reheating and serving.


Extra Tacky Soup Recipes

Prep Time 10 minutes

Prepare dinner Time 30 minutes

Resting Time 5 minutes

Complete Time 45 minutes

  • Warmth olive oil in a Dutch oven set over medium warmth. Add the onions and carrots to the heated oil and season with salt and pepper. Proceed to prepare dinner, stirring sometimes, till greens are tender, about 5 minutes.

  • Add garlic and prepare dinner for 15 seconds, or till aromatic. Add butter and stir till melted. Stir within the flour and prepare dinner, stirring continually, till effectively blended.

  • Combine within the broth, beer, and heavy cream. Add the bay leaf, improve the warmth to excessive, and produce the soup to a boil. Cut back the warmth to a simmer, and proceed to prepare dinner, stirring sometimes, till thickened, about 10 to 12 minutes.

  • Slowly stir within the cheese. Take away from warmth and canopy with a lid; put aside for five minutes to soften the cheese. Take away the lid and stir. Discard the bay leaf.

  • With an immersion blender, mix the soup till {smooth}. Or, you may switch the soup to a blender and course of it till utterly {smooth}.

  • Style for salt and pepper and regulate accordingly.

  • Ladle the soup into bowls, garnish with chopped contemporary parsley, and serve.

  • Soup Pot: The beer’s carbonation makes the soup foam when boiling. To forestall spillage, use a Dutch oven and add the beer slowly if there’s extreme foaming.
  • Beer: I recommend utilizing gentle beer, which is able to give the soup sufficient chew. Don’t use darkish beer as a result of it would make the soup bitter.
  • Grate the cheese: If potential, use freshly grated cheese for the very best taste and consistency.
  • Prepare dinner the roux: After mixing the flour with butter, prepare dinner it briefly earlier than introducing the broth to keep away from a gritty texture.
  • Keep away from overheating: Given the dairy content material, keep a smooth simmer. Excessive warmth could cause the cream to scorch.
  • Take away from warmth after including the cheese to stop the cheese from separating.

Energy: 408 kcal | Carbohydrates: 11 g | Protein: 11 g | Fats: 35 g | Saturated Fats: 18 g | Polyunsaturated Fats: 2 g | Monounsaturated Fats: 12 g | Trans Fats: 0.3 g | Ldl cholesterol: 80 mg | Sodium: 1176 mg | Potassium: 164 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 2910 IU | Vitamin C: 2 mg | Calcium: 300 mg | Iron: 1 mg | Web Carbs: 10 g

Dietary information is an estimate and supplied as courtesy. Values could differ in keeping with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.

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