Beer Cheese Soup is a hearty dinner that is perfect for cold days. It’s creamy, flavorful, and full hearty ingredients to keep you satisfied. Easy to make and ready in about 20 minutes.
Beer cheese soup is a great dish to make for a quick dinner. It’s so perfect when you want something fast but that’s super filling when it’s cold outside. It tastes delicious and has a creamy texture that makes it seem like you’re eating something sinful.
But while this has plenty of cheese – most of the soup is made from veggies too. So it is a good balance to keep you from feeling too terribly guilty while you go for a second helping.
A while back my friend came to visit and see our new place. She lives in a warmer climate, so while we were enjoying the nice early fall weather up here – she was freezing.
So she wanted to make something cozy because I wasn’t quite ready to get a fire going for the season. We got in the kitchen and made her version of beer cheese soup. I have to say – we all loved it and I especially loved the extra helping hands in the kitchen and studio too.
I know you will absolutely love not only the flavor of this soup – but how easy it is to make too.
beer cheese soup recipe
Here are some commonly asked questions
What is Beer Cheese Soup?
Beer Cheese Soup is a thick, hearty soup that is usually a roux base and includes beer. It’s typically served with crumbled bacon or chopped green onions.
This soup is perfect to be eaten in the wintertime because it’s a pot of warm, soothing comfort food with a rich and creamy texture. The flavors are savory and its aroma is tantalizing. If you’re looking for something good on a cold day, this soup will do the trick!
The ingredients are simple but they make all the difference. Beer Cheese Soup only requires six main ingredients: beer, butter (we used oil), flour, milk, cheddar cheese and heavy cream. You can’t go wrong with that list! There are some variations in how this dish is made; some people use various vegetables like carrots or celery to add flavor – like we did here.
Can it be made ahead
Soup can be made 1 day ahead and it will still taste great the next day.
How to store leftovers
Allow the soup to cool down completely. Place in a shallow airtight container and the refrigerator for up to 3 days.
beer soup
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Serve with
- Garlic bread
- Cheese bread
- Croutons
- Popcorn
Add ins
- Bacon
- Mushrooms
beer and cheese soup
Ingredients for Beer Cheese Soup
- extra virgin olive oil
- onion – finely chopped
- carrots – cut in small cubes
- celery – chopped
- garlic cloves – minced
- bay leaves
- unsalted butter
- all-purpose flour
- light beer
- vegetable stock
- Worcestershire sauce
- whole milk
- heavy cream
- sharp cheddar cheese shredded
- mild cheddar cheese shredded
- sea salt and ground pepper to taste
Garnish
- Chives
- Cheesy bread
Best Beer for Beer Cheese Soup
- A light beer (for people not used to beer)
- A pale lager (for people not used to beer)
- Darker and stronger brew ((for people used to beer)
- Full-bodied ale (for people used to beer)
beer cheddar soup
How to make Beer Cheese Soup
- In a large saucepan or pot, heat oil over medium low heat. Add onion, carrots, celery and garlic with bay leaves. Cook until vegetables are tender. It will take about 5 minutes.
- Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
- Pour the beer, vegetable broth, Worcestershire sauce, milk and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer.
- Add cheese little by little to allow it to melt nicely. Season to taste.
- Serve immediately hot with chives and cheesy bread.
Dairy free milk you can use
- Soy
- Almond
easy beer cheese soup
Beer Cheese Soup is:
- Cozy
- Easy
- Creamy
- Hearty
- Warmy
Can this recipe be doubled?
In theory, yes, this recipe would double well. If you have a very large stockpot, you can double this recipe on the stovetop.
Can I use canned or frozen vegetables in this soup?
Yes – you can mix the variety of the vegetables as needed. So you can use any canned, frozen or fresh – whatever you have will work.
best beer cheese soup
How to freeze
Freeze soup by dividing it into individual portions. Place in ziplock bags and or airtight containers to freeze. Defrost completely before reheating.
How to reheat
Reheat in the microwave on low medium heat until warm through or in a saucepan.
What to serve with Beer Cheese Soup
While the possibilities are plentiful when it comes to what this soup is great to be paired with. Here are a handful of our favorite recipes we add alongside this soup.
- one hour dinner rolls
- cucumber sandwich
- beer bread dinner rolls
- chef salad
- garlic parmesan pull apart biscuits
- chicken and spinach grilled goat cheese sandwich
- cheesy spinach crescents
Products I love when making this soup…
This quick soup recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade soup before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
- stockpot
- ladle
- spoons
- knives
- measuring cups
- measuring spoons
- minced garlic
- olive oil
- all-purpose flour
- vegetable stock
- Worcestershire sauce
If you love this Easy Beer Cheese Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
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Beer Cheese Soup
Ingredients
- ½ teaspoon extra virgin olive oil
- 1 small onion finely chopped
- 1 ½ cups carrots cut in small cubes
- ¾ cup celery chopped
- 2 garlic cloves minced
- 2 bay leaves
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 12 oz light beer | 355 ml
- 2 cups vegetable stock | 16.90 fluid ounces | 500 ml
- 1 tablespoon Worcestershire sauce
- ¾ cup whole milk | 5.98 fluid ounces | 177 ml
- 1 cup heavy cream | 6.76 fluid ounces | 200 ml
- 1 cup sharp cheddar cheese shredded | 200 g | 7.05
- 1 cup mild cheddar cheese shredded | 200 g | 7.05
- sea salt and ground pepper to taste
Garnish
- Chives
- Cheesy bread
Instructions
- In a large saucepan or pot, heat oil over medium low heat. Add onion, carrots, celery and garlic with bay leaves. Cook until vegetables are tender. It will take about 5 minutes.
- Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
- Pour the beer, vegetable broth, Worcestershire sauce, milk and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer.
- Add cheese little by little to allow it to melt nicely. Season to taste.
- Serve immediately hot with chives and cheesy bread.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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