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Beer Cheese Soup Recipe

Make pub-worthy beer cheese soup at home with this easy recipe!

Rich, creamy, and cheesy, it’s comfort food at its finest. Serve it with a frosty pint and a soft pretzel for the ultimate beer garden experience. 

Beer Cheese Soup in Wooden Bowl
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This Midwestern favorite combines two of the best things: beer and cheese! Add thick-cut bacon, cream, and tender onions to the mix for this ooey-gooey soup.

Sure, it’s a little bit of a guilty pleasure. But beer cheese soup is too delicious to resist!

Beer Cheese Soup Ingredients

The better the ingredients, the better your beer cheese soup will taste. So opt for quality products if you can. 

Here’s what goes into this soup:

  • Bacon – Thick-cut bacon for garnishing is best. Also, use the drippings in the soup for even more flavor! For a vegetarian version, skip the meat.
  • Onion and Garlic – These aromatic alliums are the ideal flavor enhancers. 
  • Sauces – Add Worcestershire sauce and hot sauce for flavoring and a spicy kick! Any vinegar-based hot sauce will do. 
  • Flour – Use all-purpose flour to thicken the soup.
  • Beer – A crisp pilsner is best. Any other type of light lager works, too.
  • Broth – For thinning out the dairy, creating a luscious soup. Chicken or vegetable broth both work. 
  • Milk – Whole milk is best. You can also use cream for a richer soup.
  • Sharp Cheddar – Freshly grated sharp cheddar melts better than pre-shredded cheese. Also, choose a quality brand like Tillamook or Cabot.
  • Salt and Pepper – For seasoning. Adjust to taste.
  • Chives – Freshen up this soup by topping it with fresh chives!
Beer cheese soup with cheddar cheese and chives served on a wooden bowl.

How to Make Beer Cheese Soup

For game days, tailgates, or chilly weather, there’s always a reason to make this soup. So grab a big pot and follow these steps:

1. Cook the bacon. Cook the bacon in a large pot until crispy. Remove, crumble, and set it aside. Leave the drippings in the pot.

2. Add the onion, garlic, and condiments. Cook the onion until translucent. Add the garlic, Worcestershire sauce, and hot sauce. Cook for about 1 minute.

3. Add the flour. Cook it for 2-3 minutes.

4. Stir in the beer and milk. Whisk in the beer until it’s slightly thickened. Whisk in the milk or cream. Bring it to a low simmer, stirring occasionally for about 15 minutes.

5. Stir in the cheese. Gradually stir in the cheese until it’s melted. Season it with salt and pepper.

6. Garnish it and serve. Add bacon and chives. Enjoy!

Beer cheese soup in a pot topped with grated cheese.

Tips for Success

Crafting the best beer cheese soup doesn’t have to be challenging! Anyone can make this easy recipe. 

Follow these simple tips for success:

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  • Splurge on the best beer. For the best results, use a quality beer. I find a lager like a pilsner works best. It’s light and not too hoppy. For a more robust soup, use a stout like Guinness. For something in between, use a pale ale like Sierra Nevada.
  • Make it skinny. Is the soup too thick for your liking? You can thin it out with a little extra milk or broth.
  • Be careful with the cheese! The cheese can separate if the soup is too hot, resulting in a grainy texture. So, try slowly stirring in the cheese with the soup off the hot burner.
  • Use non-alcoholic beer. Staying away from alcohol or serving this to the family? Use a non-alcoholic pilsner. 
  • Stay away from pre-grated cheese. Pre-grated cheese contains starch additives that prevent it from melting well. So grate the cheese yourself for a dreamy, creamy consistency. 
  • Caramelize the onions. For more depth, caramelize the onions. Their sweetness adds another layer of flavor.
  • Don’t hesitate! The soup will have the best flavor and ooey-gooey texture when it’s fresh. So serve it hot and right when it’s ready!
Top view of two pots with beer cheese soup garnished with grated cheese.

How to Store 

Beer cheese soup is best stored in the refrigerator. Because of all the dairy, it does not freeze well. 

But it’s so delicious, I doubt you’ll have leftovers! If you do, here’s how to store and reheat your soup:

To Store: Pour the cooled leftover soup into an air-tight container. Refrigerate it for up to 3 days.

To Reheat: Reheat it on the stove on low heat or in the microwave until warm. Be sure to stir it occasionally.

More Cheesy Soup Recipes 

Paula Deen’s Crockpot Potato Soup

Copycat Panera Broccoli Cheddar Soup

Crockpot Lasagna Soup

Julia Child’s French Onion Soup

Easy Crockpot Taco Soup

Beer Cheese Soup

Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

451

kcal

This incredible beer cheese soup is impossible to resist! Made with bacon, beer, and sharp cheddar, it’s like a hug in a bowl.

Ingredients

  • 4-6 slices thick-cut bacon

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon hot sauce

  • 1/3 cup all-purpose flour

  • 1 1/2 cups pilsner beer

  • 2 cups chicken or vegetable broth

  • 2 cups milk or cream

  • 3 cups shredded sharp cheddar cheese

  • Salt and freshly ground black pepper, to taste

  • Chives, for garnish

Instructions

  • Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave the bacon drippings in the pot.
  • Add the onion and cook until translucent, about 5 minutes. Add the garlic, Worcestershire sauce, and hot sauce. Cook until fragrant, about 1 minute.
  • Sprinkle the flour over the mixture and cook for 2-3 minutes.
  • Gradually whisk in the beer until the mixture thickens slightly. Whisk in the broth and milk/cream. Bring the mixture to a low simmer, stirring occasionally until it thickens, about 15 minutes.
  • Gradually add the shredded cheese, stirring until it melts and the soup becomes smooth. Season it with salt and freshly ground black pepper to taste.
  • Serve the beer cheese soup hot, garnished with bacon and chives. Enjoy!

Notes

  • Add the cheese gradually and keep the heat low to avoid the cheese separating and becoming grainy.
  • If the soup is too thick, you can thin it with a little extra milk or broth.
Beer Cheese Soup

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author avatar
beautyeval - InsanelyGood
Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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