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This easy Beer Cheese Soup recipe is rich, creamy and packed with cheesy flavor! Made with sharp cheddar, Gruyère, a splash of beer and simple ingredients, it’s a cozy, comforting soup that’s perfect for chilly nights, busy weeknight dinners or game day gatherings. Serve it with warm soft pretzels or crusty bread for dipping!
Table of Contents
- Kellie’s Note Hopped Up On Soup
- Why You’ll Love My Beer Cheese Soup
- Ingredients for Beer Cheese Soup
- What’s the best beer for Beer Cheese Soup
- How to Make Beer Cheese Soup
- Kellie’s Tips for the Best Beer Cheese Soup
- How to Store Beer Cheese Soup
- What to Serve with Beer Cheese Soup
- More Easy Soup Recipes
- Beer Cheese Soup Recipe
- Beer Cheese Soup FAQs
Kellie’s Note
Hopped Up On Soup
When the temperature starts dropping, I’m all about the cozy soup recipes. And while I love a good bowl of chicken soup, sometimes I want something a little more indulgent. That’s when this Beer Cheese Soup comes to the rescue.
If you’ve ever had beer cheese soup at a restaurant or brewery and wondered how to make it at home, you’re going to love this recipe. It’s thick, velvety, loaded with cheesy flavor and surprisingly easy to make.
I’ve made my fair share of creamy soups over the years, and one thing I’ve learned is that the secret to a smooth cheese soup is all about the temperature. Too much heat and you can end up with a grainy mess. But with a few simple tricks, you can make a restaurant-worthy Beer and Cheese Soup recipe right in your own kitchen.
I use a combination of sharp cheddar and Gruyère because the cheddar brings that classic tangy flavor while the Gruyère adds a little something extra. A mild beer gives the soup just enough malty flavor without overpowering all that delicious cheese.
It’s the kind of soup I love serving on a cold Sunday afternoon with a pile of soft pretzels, but it’s just as perfect for an easy dinner when you want something cozy without spending hours in the kitchen.
Why You’ll Love My Beer Cheese Soup
- Rich and creamy. Sharp cheddar, Gruyère and a blend of milk and cream make this soup incredibly smooth and velvety.
- Easy to make. Everything comes together in one pot with simple ingredients and very little fuss.
- Perfect for game day. Serve it in smaller bowls or mugs with soft pretzels for dipping. It’s always a crowd-pleaser!
- Big flavor. Bacon, beer, mustard and two kinds of cheese give this soup layers of savory, cheesy goodness.
- Restaurant-quality at home. No need to head to your favorite brewery when you can make this cozy soup in your own kitchen.
Ingredients for Beer Cheese Soup
You don’t need anything fancy to make homemade Beer Cheese Soup, but choosing good cheese and the right beer makes a big difference.
Here’s what you’ll need. The full ingredient list and measurements are in the recipe card below.
- Bacon. A few slices of bacon add smoky, savory flavor to the soup. I like to save the crispy pieces for topping. You can leave it out for a meatless version and sauté the vegetables in butter instead.
- Butter. Unsalted butter gives the vegetables a rich base and helps make the roux that thickens the soup. Salted butter works, too, but you’ll want to adjust the seasoning later.
- Onion, Carrot and Celery. These vegetables create a flavorful base without competing with the cheese. Since everything gets blended, even picky eaters won’t notice them! You can leave out the carrot or celery if needed, but I wouldn’t skip the onion.
- Garlic. Fresh garlic adds a little savory depth. Garlic powder works in a pinch.
- All-Purpose Flour. This thickens the soup so it’s creamy without being too heavy. For a gluten-free variation, try a gluten-free all-purpose flour blend suitable for thickening sauces.
- Beer. I prefer a lager or amber beer because it adds a mild, malty flavor. An Oktoberfest-style beer is another great choice. You can also use a nonalcoholic beer if you prefer.
- Chicken Stock. Low-sodium chicken stock adds flavor and helps balance the richness. Vegetable broth is an easy substitute.
- Whole Milk and Heavy Cream. This combination makes the soup smooth and creamy without being quite as rich as using all heavy cream. You can substitute half-and-half for both, although the finished texture may be a little lighter.
- Dijon Mustard and Dry Mustard. Don’t skip these! They bring out the sharpness of the cheese and give the soup a little extra depth without making it taste like mustard.
- Worcestershire Sauce. Just a little adds a savory, almost tangy flavor. A vegetarian Worcestershire sauce works if you’re making a meatless version.
- Smoked Paprika, Salt and Pepper. These simple seasonings round everything out. Regular paprika works if you don’t have smoked.
- Sharp Cheddar Cheese. The star of the show! I love sharp cheddar because its tangy flavor stands up to the beer. Mild cheddar works, but the soup won’t have quite the same punch.
- Gruyère Cheese. This is my secret for an extra creamy, flavorful soup. Gruyère melts beautifully and adds a subtle nutty flavor. Swiss cheese is a good alternative.
For serving, I love a little extra shredded cheese, crispy bacon, chopped chives and homemade pretzel croutons.
What’s the best beer for Beer Cheese Soup
The best beer for Beer Cheese Soup is one that adds flavor without making the soup taste bitter.
My favorites are amber lagers, Oktoberfest-style beers and mild lagers. They have a slightly malty flavor that works beautifully with sharp cheddar.
A mild pale ale can work, too, but I would avoid anything that’s aggressively hoppy, especially strong IPAs. The bitterness can become more noticeable as the soup cooks, and you really want the cheese to be the star here.
If you’re not a big beer drinker, start with a mild lager. It adds just enough flavor without making the soup taste overwhelmingly like beer.
How to Make Beer Cheese Soup
This easy Beer Cheese Soup comes together in one pot, and most of the work happens right on the stovetop.
Here’s a quick overview of how to make it. You’ll find the complete instructions in the recipe card below.
- Start with the bacon. Cook the bacon in a large Dutch oven until it’s golden and crispy. Scoop it out and save it for topping the soup later. Leave the flavorful drippings behind.
- Soften the vegetables. Add the butter, onion, carrot and celery. Cook until the vegetables are tender and the onion looks soft and translucent. Stir in the garlic just until fragrant.
- Make the creamy base. Sprinkle the flour over the vegetables and stir until everything is coated. The mixture will look a little pasty, which is exactly what you want.
- Pour in the beer. Slowly whisk in the beer, scraping up any flavorful bits from the bottom of the pot. Let it simmer for a few minutes to mellow the beer flavor.
- Build the soup. Stir in the stock, milk, cream, mustard, Worcestershire sauce and seasonings. Let everything gently bubble until the vegetables are completely tender and the soup begins to thicken.
- Blend until smooth. Use an immersion blender to puree the soup until it’s silky and velvety. No chunks, just a smooth, creamy base for all that cheese.
- Add the cheese. Remove the pot from the heat and stir in the freshly shredded cheddar and Gruyère a handful at a time. Keep stirring until the cheese melts into a smooth, creamy soup.
Ladle into bowls, sprinkle with crispy bacon and chives, and serve with warm soft pretzels.
That’s it! Homemade Beer Cheese Soup that’s every bit as good as the version from your favorite brewery.
Kellie’s Tips for the Best Beer Cheese Soup
I’ve learned a few tricks for making creamy cheese soups over the years, and these are the ones that make the biggest difference.
- Shred your own cheese. I know grabbing a bag of shredded cheese is easier, but freshly grated cheese melts so much more smoothly. Pre-shredded cheese can contain anti-caking ingredients that affect the texture.
- Use a beer you like. You don’t need an expensive craft beer, but choose something with a mild, balanced flavor. If it’s extremely bitter in the glass, it may make your soup bitter, too.
- Don’t rush the vegetables. Give the onions, carrots and celery time to soften. They’ll blend into the soup much more easily and add extra flavor.
- Cook the flour before adding liquid. Just a minute or two is enough to get rid of that raw flour taste.
- Keep the heat gentle. A low simmer is all you need. Boiling the soup too aggressively can cause the dairy to scorch.
- Add the cheese off the heat. This is probably my most important tip! Adding cheese to a boiling soup can make it separate or turn grainy.
- Taste before adding more salt. Between the bacon, cheese, stock and Worcestershire sauce, there’s already plenty of savory flavor.
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How to Store Beer Cheese Soup
- Refrigerator: Store leftover Beer Cheese Soup in an airtight container in the refrigerator for up to 3–4 days. Allow it to cool before refrigerating, and don’t leave it sitting at room temperature for more than 2 hours.
- Reheating: Warm the soup slowly in a saucepan over low heat, stirring frequently. Avoid bringing it to a boil because the cheese can separate and become grainy. If the soup thickens in the refrigerator, add a splash of milk or chicken stock to loosen it.
- Freezing: I don’t recommend freezing Beer Cheese Soup. Because it contains cheese, milk and cream, the texture can become grainy after thawing. It’s definitely best enjoyed fresh or reheated from the refrigerator.
What to Serve with Beer Cheese Soup
I’m a firm believer that a bowl of Beer Cheese Soup needs something delicious for dipping. And if you’re serving it for game day, the possibilities are endless!
- Soft Pretzels. My favorite pairing! Warm, salty pretzels are practically made for dipping into cheesy soup.
- Crusty Bread. A thick slice of sourdough or toasted baguette is perfect for soaking up every last drop.
- Garlic Bread. Because you can never have too much cheesy, buttery goodness.
- Grilled Cheese Sandwich. A little over-the-top? Maybe. Absolutely delicious? Definitely.
- Simple House Salad. Something fresh and crisp helps balance the richness of the soup.
- Soft Pretzel Bites. Perfect for game day when you’re serving smaller portions of soup as an appetizer.
For a casual party, I love serving this soup in small mugs with a platter of soft pretzels and toppings so everyone can help themselves.
More Easy Soup Recipes
If you’re anything like me, once soup season starts, there’s no stopping it! Here are a few more cozy favorites to add to your dinner rotation.
- Broccoli Cheddar Soup – Another creamy, cheesy favorite that’s perfect for chilly evenings.
- French Onion Soup – Rich, savory broth topped with toasted bread and plenty of melted cheese.
- Loaded Baked Potato Soup – Creamy, comforting and loaded with all your favorite baked potato toppings.
- Chicken Tortilla Soup – A flavorful, easy dinner when you’re craving something with a little kick.
- Sausage Tortellini Soup – Hearty, satisfying and perfect for busy weeknights.
- Tomato Bisque – Smooth, creamy and especially delicious with a grilled cheese sandwich.
Whether you’re making this Beer Cheese Soup for a cozy family dinner or serving it with pretzels for game day, it’s one of those recipes that makes chilly weather a little more enjoyable. Don’t forget the extra cheese on top!
Beer Cheese Soup Recipe
Equipment
- chef's knife
- cutting board
- measuring cup
- measuring spoons
- whisk
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 12 ounces lager or amber beer
- 2 cups low-sodium chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt, plus more to taste
- 3 cups freshly shredded sharp cheddar cheese, about 12 ounces
- 1 cup freshly shredded Gruyère cheese, about 4 ounces
Optional Toppings
- Crispy crumbled bacon
- Chopped fresh chives
- Extra shredded cheddar cheese
- Pretzel croutons
- Drizzle of heavy cream
Instructions
- Cook the bacon. Chop the bacon and add it to a large Dutch oven or heavy-bottomed pot over medium heat. Cook until crispy, about 5–7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Sauté the vegetables. Add the butter to the pot with the bacon drippings. Stir in the onion, carrot and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds, until fragrant.
- Make the roux. Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1–2 minutes, stirring constantly, until the flour is lightly golden.
- Add the beer. Slowly pour the beer into the pot, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes to mellow the beer flavor.
- Simmer the soup. Gradually whisk in the chicken stock, whole milk and heavy cream. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, dry mustard powder, black pepper and salt. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened slightly. Do not boil vigorously.
- Blend until smooth. Remove the pot from the heat. Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, allow it to cool slightly and blend in batches in a heat-safe blender, following the manufacturer’s hot-liquid instructions.
- Melt in the cheese. With the pot off the heat, gradually add the shredded cheddar and Gruyère, one handful at a time, stirring until completely melted before adding more. If necessary, return the pot to very low heat briefly to finish melting the cheese. Do not allow the soup to boil.
- Season and serve. Taste and adjust the seasoning as needed. Ladle the soup into bowls and garnish with the reserved crispy bacon, chopped chives and additional cheddar cheese, if desired. Serve immediately with warm soft pretzels or crusty bread.
Notes
- Best Beer: Use a mild lager, amber lager or Oktoberfest-style beer. Avoid very hoppy IPAs, which can make the soup taste bitter.
- For the Creamiest Soup: Shred your own cheddar and Gruyère. Pre-shredded cheese may not melt as smoothly.
- Prevent Grainy Soup: Remove the pot from the heat before adding the cheese. Avoid boiling after the cheese has been added.
- Make Ahead: Prepare the soup base up to 1 day ahead and refrigerate. Reheat gently and stir in the freshly shredded cheese just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat slowly over low heat, adding a splash of milk or stock if needed. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beer Cheese Soup FAQs
Can you taste the beer in Beer Cheese Soup?
Yes, but it shouldn’t overpower the soup. A mild lager adds a subtle malty flavor that complements the cheese. Stronger beers will give the soup a more noticeable beer flavor, so choose one that suits your taste.
Can I make Beer Cheese Soup without beer?
You can replace the beer with additional chicken or vegetable stock, but the finished soup won’t have quite the same flavor. Add a little extra Dijon mustard if you’d like more tanginess. You can also use nonalcoholic beer for a flavor closer to the original recipe.
Why is my Beer Cheese Soup grainy?
The most common reason is too much heat. Cheese can separate when added to a boiling liquid, leaving the soup grainy or oily. For the smoothest results, use freshly grated cheese and stir it into the soup after removing the pot from the heat.
How do I thicken Beer Cheese Soup?
The flour in this recipe helps the soup thicken as it simmers. If you prefer an even thicker soup, allow the base to simmer a little longer before adding the cheese. Keep in mind that the soup will also thicken slightly as it cools.
Can I make Beer Cheese Soup ahead of time?
Yes! You can make it a day ahead and refrigerate it until you’re ready to serve. Reheat gently over low heat, stirring frequently. For the smoothest texture, you can also prepare the soup base ahead of time and add the shredded cheese just before serving.
Can I make Beer Cheese Soup in a slow cooker?
I prefer making this Beer and Cheese Soup recipe on the stovetop because it’s easier to control the temperature and get the cheese perfectly melted. You can transfer the finished soup to a slow cooker on the warm setting for serving, but avoid letting it get too hot.
