Beer Cheese Soup is popular at restaurants. But do you know that it is also easy to make it at home all by yourself? Rich, creamy, hearty, and warm! A great cozy, cheesy comfort food is today’s recipe.
If you have a non-alcoholic preference, switch to a non-alcoholic beer. This beer cheese soup recipe is perfect for cold and snowy or even rainy days. Also, enjoy while you are watching TV on game day!
Helpful Items For This Recipe
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What is in Beer Cheese Soup?
Lots of delicious ingredients are in this soup to have it bursting with flavor. This is comforting, stick to your ribs kind of soup. Make sure your items are of good quality, as your soup will just benefit so much more. Using an “old” cheese as we say in Canada or an aged cheddar will give you that sharpness and flavor that is needed to marry with all the other ingredients yet stand up and be prominent in this soup.
Want a little more tang? Try adding in a little bit of dry mustard or Dijon mustard to the vegetables once they have cooked. Only a teaspoon or two is needed to add in even more flavor.
As for the beer, we will talk about the different options later on in this post.
Extra virgin olive oil
Small onion, finely chopped
Carrots, cut into small cubes
Garlic cloves, minced
Vegetable or chicken stock
Sharp cheddar cheese, shredded
Cheddar cheese, shredded
Sea salt and ground pepper, to taste
How to Make Beer Cheese Soup
Now let us get making this delicious soup. It is very easy to make, it takes 10 minutes to prep and 10 minutes to cook, so it is another one of our great fast and easy meals.
- 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 constantly until completely melted. Remove bay leaves. Add the flour by sprinkling the vegetables while stirring continuously.
- Slowly add the chicken stock or vegetable broth, beer, Worcestershire sauce, milk, and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer.
- Stir in the cheese little by little to allow it to melt nicely. Season to taste with salt and pepper. Remove from heat.
- Serve immediately hot with chives and garlic bread.
What to Serve Beer Cheese Soup With?
Garlic bread or cheese bread would be wonderful with a big bowl of piping hot soup. Think of dunking in a big soft pretzel into this soup like you would a cheese dip, yum!! Don’t forget the hot sauce. It is so good with cheesy meals like this one.
Sprinkle on some croutons or bacon and some additional cheese. Even serve a side of flavored popcorn, and you really have a game-day feast happening. And of course, to quench your thirst, an ice-cold beer on the side would be great too!
If you want to get really decadent, this recipe can be served in bread bowls for that extra comfort.
Can this Beer Cheese Soup be Made Ahead?
Soup can be made one day ahead, and it will still taste great the next day. Storing leftovers is simple too. Allow the soup to cool down completely. Place in an airtight container and the refrigerator for up to 3 days.
Would you like to freeze it? Freeze soup by dividing it into individual portions. Place in ziplock bags and or airtight containers to freeze. Defrost completely before reheating. Sometimes a cheese soup like this will separate but reheating and whisking should solve that problem.
How to reheat the soup? Reheat in the microwave on low medium heat until warm through or in a saucepan.
WHAT KIND OF BEER DO YOU USE FOR BEER CHEESE SOUP?
What beer to choose for a beer cheese soup? For people that are not used to beer, then a light beer or pale lager is a good choice.
Up to you! You can use any beer to your liking. A flavor you personally prefer and like should be your go-to. You can also go for the alcoholic level of the beer if that’s an affecting factor for you to get a strong big tasting beer flavor to your soup.
For a stronger flavor, you can use a darker, heavier brew or one that provides more flavor.
The flavor of the beer is prevalent in the soup, so it should be chosen wisely. Some of the other commonly used beers are wheat beer, black lager, amber and brown ales, among others.
WHY DID MY BEER CHEESE SOUP CURDLE?
Curdling mainly occurs due to excessive heat. The cheese has 3 ingredients that can cause curdling when they separate – fat, water, and proteins. Due to the heat, proteins separate from the water, and this results in the formation of curds.
Low and slow heating is the best option, and letting the soup come up to a simmer is best while you are initially cooking and while reheating. Don’t boil a soup like this, as it can curdle.
Whisking also helps especially if it is done vigorously to help break up the lumps.
WHAT CAN YOU SUBSTITUTE FOR BEER IN BEER CHEESE SOUP?
Beer can be substituted with many other ingredients. The best options are to use high-quality chicken broth, or alternatively, vegetable stock. Other remarkable alternatives are beef broth, apple juice, ginger ale, root beer, mushroom stock, white wine, white grape juice, coke, etc. Each one of these will change the flavor profile of your soup, so choose wisely and taste test first.
You can also make the soup dairy-free if you like by adding in different kinds of “milk” and “cheese” like soy, almond, vegan cheese, Violife cheddar, or Daiya cheddar.
Enjoy this delicious soup now and all winter long!!
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- 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 multi purpose flour
- 12 oz | 355 ml light beer
- 2 cups | 16.90 fluid ounces | 500 ml vegetable stock
- 1 tablespoon Worcestershire sauce
- ¾ cup | 5.98 fluid ounces | 177 ml whole milk
- 1 cup | 6.76 fluid ounces | 200 ml heavy cream
- 7.05 ounces | 200 g sharp cheddar cheese, shredded
- 7.05 ounces | 200 g cheddar cheese, shredded
- Sea salt and ground pepper, to taste
- Garlic bread
1. 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.
2. Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
3. Pour the beer, vegetable broth, Worcestershire sauce, milk, and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer.
4. Add cheese little by little to allow it to melt nicely. Season to taste.
5. Serve immediately hot with chives and garlic bread.
See the post for valuable tips and information for making the best beer cheese soup ever.
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ANMAIKER Soup Ladle,304 Stainless Steel Ladle, Heat Insulation Anti-scalding Plastic Handle, Soup Oil Separator Ladle for Kitchen
Stock Pot, ROCKURWOK Nonstick Soup Pot Pasta Cooking Pot with Lid, Cast Aluminum Casserole Dutch Oven with Double Wooden Handle, 3.3 Quart, Yellow
Soup Bowls, French Onion Crocks, by Kook, Oven Safe, Easy to Grip Handles, Durable Ceramic, For Chili and Stew, 18 Ounce, Set of 4, Cherry (Red)
Amount Per Serving:Calories: 556Total Fat: 45gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 127mgSodium: 900mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 19g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.