Beer Cheese Soup

beer cheese soup

 Leah Maroney

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
851 Calories
70g Fat
20g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 851
% Daily Value*
Total Fat 70g 90%
Saturated Fat 41g 204%
Cholesterol 211mg 70%
Sodium 2110mg 92%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 2%
Total Sugars 8g
Protein 30g
Vitamin C 3mg 17%
Calcium 766mg 59%
Iron 1mg 4%
Potassium 425mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone needs beer cheese soup in their lives during the chilly winter months. Great as a weeknight meal or game day snack, this soup is a true bowl of comfort. It has a few simple ingredients, but you can also easily spice it up by adding bacon, chorizo, or hot sauce. The soup is cozy, creamy, and decadent, especially when you serve it in a pretzel bread bowl. With its thick and velvety texture, beer cheese soup is perfect for dipping—it's almost like enjoying a queso!

Ingredients

  • 3 tablespoons salted butter

  • 1 carrot (diced)

  • 1 stalk celery (diced)

  • 1 medium yellow onion (diced)

  • 1 clove garlic (minced)

  • 1 teaspoon salt

  • 2 teaspoons thyme

  • 20 ounces lager

  • 5 cups chicken broth

  • 1 pint half-and-half

  • 16 ounces cream cheese

  • 4 cups shredded cheddar (shredded off the block, do not use pre-shredded cheese)

  • 2 tablespoons cornstarch

  • 1 teaspoon black pepper

  • 1/2 cup bacon crumbles

  • 1/4 cup chives (minced)

Steps to Make It

  1. Gather your ingredients.

    beer cheese soup
     Leah Maroney
  2. Add the butter to a medium heavy-bottomed pot. Allow the butter to melt over medium heat and add the chopped carrots, celery, onion, and garlic.

    beer cheese soup
     Leah Maroney
  3. Add a teaspoon of salt and saute the vegetables on medium heat until they are softened and slightly browned, about 10 minutes.

    beer cheese soup
    Leah Maroney 
  4. Add the chicken broth and thyme to the vegetables and pour it all into a blender and blend until smooth.

    beer cheese soup
     Leah Maroney
  5. Pour the mixture back into the pot and add the beer. Heat on medium heat, whisking to incorporate the beer.

    beer cheese soup
     Leah Maroney
  6. Add the half and half and softened cream cheese and gently whisk into the soup. Make sure the cream cheese is softened; it will incorporate into the soup more smoothly this way.

    beer cheese soup
     Leah Maroney
  7. Toss the shredded cheddar with the cornstarch until the cheese is coated evenly. Add one handful of cheese at a time, whisking it into the soup until it is melted and incorporated. If you add too much at one time, it can become clumpy, so do this slowly. Simmer for another five minutes until it has thickened, stirring frequently.

    beer cheese soup
    Leah Maroney 
  8. Season the soup with more salt as needed and add the pepper. If you want the soup even smoother you can pass it through a sieve or add it back to the blender and blend again.

    beer cheese soup
     Leah Maroney
  9. Serve the soup in hollowed out pretzel bread bowls or regular bread bowls. You can also serve in a plain old bowl with some delicious bread or pretzel sticks!

    beer cheese soup
     Leah Maroney
  10. Top with the chopped chives and bacon.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tips

  • Do not use pre-shredded cheese for this recipe. The bagged cheeses contain anti-caking agents that can make the texture of the soup grainy.
  • Use a variety of cheddars, varying from sweet to aged to smoked. This will create a complex and sophisticated flavor for the soup. Make sure they are high-quality cheeses for the best flavor.
  • Lagers and Pilsners work best for this soup, however you can also use other varieties. Make sure to choose a beer that you enjoy drinking as you will taste the flavor in the soup. You can use stronger beers like pale ales, but only if you really enjoy them and are ready for a very strong beer cheese soup.

Recipe Variations

  • Add chorizo to the pan before you saute the vegetables. Remove the chorizo from the pan once it has browned and then saute the vegetables in the same pan.
  • Incorporate a little smoked paprika when you add the time for a smokier tasting soup.
  • Make it vegetarian by replacing the chicken broth with vegetable broth and omit the bacon at the end.