If you’re looking for a hearty and comforting soup that’s also packed with flavor, this beer cheese soup checks all the boxes! It’s made with simple ingredients like bacon, vegetables, and cheese, and the beer adds a subtle depth of flavor that will have you coming back for seconds.
Even though the temperatures are starting to warm up, you still can’t go wrong with a bowl of homemade soup. The heartier the better! If you love this beer cheese soup, here are a few more recipes to try out: cheeseburger soup, taco soup, or ham and potato cheddar soup!
Creamy Beer Cheese Soup
Beer cheese dip is one of my weaknesses… so I thought what better idea than to add it to a hearty bowl of soup? This flavor combination is the BEST. Here’s why: First, it starts with a flavorful base. The bacon adds smokiness, and the vegetables are cooked in the bacon grease, infusing them with meaty flavor. Then, the roux, a mixture of butter and flour, thickens the soup beautifully.
But the real star of the show is the combination of cheeses. Sharp cheddar brings that sharp and savory flavor, while Gruyere adds a touch of nuttiness and creaminess. The beer adds a subtle depth, and the Worcestershire sauce, mustard powder, paprika, salt, and pepper all work together to create a flavor that you won’t be able to resist. Grab some pretzel rolls for dipping in the beer cheese soup and enjoy!
Ingredient List
This beer cheese soup is seriously the best. It has the perfect balance of mix-ins for texture, but is also so smooth, rich and creamy! Comfort food at its finest. For exact measurements, see the recipe card below.
- Bacon: This adds smokiness and savory depth to the soup. Use thick-cut bacon so your beer cheese soup has the possible flavor/texture!
- Vegetables: Onion, carrot, and celery add substance to the soup.
- Garlic: A must-add so the soup has the perfect savory flavor. Fresh garlic is best!
- Butter and Flour: These work together to create a roux, which thickens the soup and gives it a smooth texture.
- Chicken Broth: This forms the base of the liquid and adds savory flavor.
- Beer: Opt for a malt beer for a sweeter flavor (this is what I used!), or a lager for a more neutral taste.
- Milk: Whole milk adds creaminess and richness to the soup. You can also substitute with half-and-half for an even richer version.
- Worcestershire sauce: This umami-packed sauce adds a punch of flavor to the soup.
- Spices: Mustard powder, paprika, salt, and pepper work together to create a well-rounded flavor profile.
- Cheeses: I used a mixture of sharp cheddar and gruyere. Salty and creamy, the best of both worlds! Feel free to experiment with other cheeses like Monterey Jack or Gouda. Pepper jack cheese is another great option if you like some kick. You can use Swiss cheese in place of the gruyere, it’s typically more inexpensive and easier to find.
- Garnishes: Chopped green onions and reserved bacon pieces add extra texture and flavor.
Let’s Make Beer Cheese Soup!
It’s actually pretty easy to put this homemade soup together. You’ll have a big pot ready to feed your family in less than an hour! Psst- this beer cheese soup recipe is great for storing and enjoying later, so don’t worry about making too much!
- Cook and Chop Bacon: In a large pot over medium high heat, cook the bacon. Remove the cooked bacon from the pot and set it on paper towels to cool. Once the bacon is cool enough to handle, chop the bacon into coarse bits, set 3-4 tablespoons of bacon bits aside for garnish.
- Sauté Vegetables: Remove all but 3 tablespoons of the bacon grease from the pot. To the pot add the onion, carrots, and celery. Sauté the vegetables in the bacon grease until the vegetables become tender and the onions are transparent, about 8-10 minutes.
- Roux: Add in the garlic and sauté another minute. Add the butter and briskly whisk in the flour to create a roux. Slowly pour in the chicken broth, whisking briskly to create a smooth sauce.
- Mix in Remaining Ingredients: Pour in the beer, whole milk, Worcestershire sauce, mustard powder, paprika, salt, pepper, and bacon bits. Bring to a boil then reduce the heat to low and simmer for about 10-15 minutes.
- Add Cheeses: Add in the shredded cheese and stir to combine well. Remove the pot from heat and serve the beer cheese soup with green onions, bacon bits, and homemade croutons for garnish.
What Beer Should I Use?
I’ve found that using a malt beer yields a milder flavor that has a broader appeal for most people, but you can use any kind of beer you’d like! I used Pabst Blue Ribbon beer because it is widely available.
Storing Leftovers and Reheating
This delicious soup can be enjoyed for days to come as a quick and easy lunch! Let it cool completely, then store it in an airtight container in the fridge for up to 5 days. When you’re ready for another bowl, simply reheat it gently on the stovetop over low heat, stirring occasionally. You can also reheat in the microwave, stirring between 1-minute cooking intervals.
Can I Freeze Beer Cheese Soup?
Yes! It’s great for meal prep. Transfer to a freezer bag and freeze for 2-3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge and then reheat as usual over the stove.
More Hearty Soup Recipes to Love
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The BEST Beer Cheese Soup
Ingredients
- 8 strips thick cut bacon, divided
- 1 yellow onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- ⅓ cup all purpose flour
- 2 cups chicken broth
- 12 ounces beer, malt beer works best
- 2 cups whole milk
- 1 tablespoon worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- Sliced green onions for garnish
Instructions
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In a large pot over medium high heat, cook the bacon. Remove the cooked bacon from the pot and set it on paper towels to cool. Once the bacon is cool enough to handle, chop the bacon into coarse bits, set 3-4 tablespoons of bacon bits aside for garnish.
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Remove all but 3 tablespoons of the bacon grease from the pot. To the pot add the onion, carrots, and celery. Saute the vegetables in the bacon grease until the vegetables become tender and the onions are transparent, about 8-10 minutes.
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Add in the garlic and saute another minute. Add the butter and briskly whisk in the flour to create a roux. Slowly pur in the chicken broth, whisking briskly to create a smooth sauce.
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Pour in the beer, whole milk, worcestershire sauce, mustard powder, paprika, salt, pepper, and bacon bits. Bring to a boil then reduce the heat to low and simmer for about 10-15 minutes.
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Add in the cheeses and stir to combine well. Remove the pot from heat and serve the soup with green onion and bacon bits for garnish.
