Beer Cheese Soup | Diethood

Beer cheese soup is the proper comforting soup for a cold fall day. This simple selfmade 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 turning into certainly one of my favourite soup recipes at dwelling, too. It so occurs that beer cheese soup is simple to make utilizing easy components. 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. If you happen to’re new to cooking with beer as an ingredient, beer cheese soup is the proper 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 components are cooked up in a single saucepan. It’s soup-er easy and nice for weeknights.
  • Make-ahead-friendly. Sport 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 one can Make Beer Cheese Soup

With the fusion of wealthy cheddar cheese, fragrant greens, and the depth of a superb 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 under.

Components For The Soup

  • Olive Oil
  • Onion, Carrots & Garlic: These veggies type 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 should utilize vegetable broth or hen broth. 
  • Beer: Gentle beer will give the soup sufficient chunk with out overpowering the flavors. You should utilize darkish beer, however the style will likely be considerably bitter, so I don’t advocate it.
  • Cream: A splash of heavy cream provides to the soup’s richness, however you possibly can substitute the heavy cream with milk for those who’d desire one thing lighter.
  • Bay Leaf
  • Cheese: This soup tastes greatest with a pointy, aged cheddar. Use good-quality cheese and, if attainable, freshly shredded cheese to have these daring flavors shine by.
  • Parsley: Non-compulsory, 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, carry the soup to a boil after which decrease the warmth to a simmer. Cook 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 take a seat for a couple of minutes to soften the cheese.
  4. Mix. Pluck out the bay leaf earlier than transferring the soup to a blender (make it possible for it has an open gap on the prime in order that the steam can escape. Alternatively, you may as well 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 with regards to a boil, so be sure 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 progressively. 
  • Freshly grate the cheese. Pre-grated cheddar cheese, like the sort that is available in luggage, typically comes coated with waxy anti-caking brokers that forestall the cheese from melting easily. For an ultra-smooth soup with the very best style, grate your cheese contemporary from the block.
  • Cook dinner off the flour. When you’ve mixed the flour with the melted butter, let the roux cook dinner off for a minute or two earlier than including the broth components. 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 remember to 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 simple to customise. You possibly can adapt the flavors to be as daring or as delicate as you’d like!

  • Totally 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 advocate getting too out of hand with seasonings. However for those who’d like to provide your beer cheese soup some kick, strive including a sprinkle of cayenne or crushed pink 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 method 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 cook 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. Practically all of it is going to 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. Ensure 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, take pleasure in 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 one 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 (due to 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

Cook dinner Time 30 minutes

Resting Time 5 minutes

Whole 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 cook dinner, stirring sometimes, till greens are tender, about 5 minutes.

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

  • Combine within the broth, beer, and heavy cream. Add the bay leaf, enhance the warmth to excessive, and convey the soup to a boil. Cut back the warmth to a simmer, and proceed to cook 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 possibly can 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 counsel utilizing mild beer, which is able to give the soup sufficient chunk. Don’t use darkish beer as a result of it is going to make the soup bitter.
  • Grate the cheese: If attainable, use freshly grated cheese for the very best taste and consistency.
  • Cook dinner the roux: After mixing the flour with butter, cook 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 may 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 | Internet Carbs: 10 g

Dietary data is an estimate and supplied as courtesy. Values might differ in accordance with the components and instruments used. Please use your most well-liked dietary calculator for extra detailed data.

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