Go Back
–+ servings
Beer Cheese Soup Recipe

Beer Cheese Soup

iamwinfred
This beer cheese soup recipe follows the classic Wisconsin style, built on a buttery roux, a good lager, and plenty of sharp cheddar cheese, so you get that pub-style flavor right from your own kitchen. It comes together in about 45 minutes, needs no fancy technique, and reheats beautifully for lunch the next day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

  • Dutch oven or large soup pot Heavy-bottomed
  • Sturdy whisk
  • Wooden spoon
  • Box grater
  • Immersion blender Optional, for silkier texture
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 3 garlic cloves minced
  • 1/3 cup all purpose flour
  • 12 ounces amber lager beer
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese shredded, plus extra for topping
  • 1 cup Colby cheese shredded, optional
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika optional
  • 1/4 teaspoon cayenne pepper optional
  • Salt and black pepper to taste

For Serving

  • bacon crumbled, for topping
  • fresh chives chopped, for topping
  • popcorn or pretzel croutons for topping

Instructions
 

  • Melt butter in a large Dutch oven over medium heat. Add onion, celery, and carrots and cook until softened and onion is translucent, 6-8 minutes. Add garlic and cook until fragrant, 30-60 seconds.
  • Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  • Slowly pour in beer while whisking constantly to prevent lumps. Let bubble for 1-2 minutes to cook off sharp alcohol taste, scraping up any browned bits from the bottom.
  • Pour in chicken broth, bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes until vegetables are tender and broth has thickened slightly.
  • For silky texture, use an immersion blender to puree soup until smooth. Skip this step if you prefer a chunky texture.
  • Reduce heat to low, slowly pour in heavy cream while stirring constantly. Warm through for 1-2 minutes without boiling.
  • Add shredded cheddar and Colby cheese, if using, a handful at a time, stirring after each addition until fully melted. Keep heat on low for a smooth, glossy texture.
  • Stir in Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne, if using. Season with salt and pepper to taste. Ladle into bowls and top with bacon, chives, and popcorn or pretzel croutons.

Notes

  • Always shred your own cheese from a block as pre-shredded bags contain starches that resist melting smoothly.
  • Keep the heat low once cheese goes into the pot to avoid a grainy, broken texture.
  • Use a lager or amber ale rather than anything too hoppy or bitter, which can turn the soup unpleasant.
  • Add the cheese gradually instead of all at once for the smoothest possible melt.
  • Let the roux cook for the full 2 minutes so the soup does not taste like raw flour.
  • Warm your cream slightly before adding it if your kitchen runs cold, to avoid shocking the soup.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop over low heat, stirring often, to prevent the cheese from separating.
  • Freezing is possible for up to 2 months, though the texture may be slightly less smooth after thawing.
  • For a non-alcoholic version, use non-alcoholic beer or extra broth in place of the lager.

Nutrition

Serving: 1BowlCalories: 480kcalCarbohydrates: 16gProtein: 20gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 860mgPotassium: 320mgFiber: 1gSugar: 5gVitamin A: 65IUVitamin C: 8mgCalcium: 45mgIron: 6mg
Keyword beer cheese soup, cheddar beer soup, easy soup recipe, pub style soup, Wisconsin cheese soup
Tried this recipe?Let us know how it was!