This Beer Cheese Soup is rich and full-flavored with a touch of tang. It’s hearty and satisfying, made with three kinds of cheese, vegetables, and crispy bacon.
If you enjoy this soup, try our bacon cheeseburger soup for another cheesy, comforting bowl.
Easy Beer Cheese Soup
Although I’m not a beer drinker, I love cooking with beer. This beer cheese soup has become a favorite, probably because of all the cheese. Made with a mix of vegetables, chicken broth, cream, smoky bacon, and three cheeses, it’s both filling and flavorful.
Ingredients Needed
Below are the ingredients required to make this beer cheese soup. See the recipe card for exact measurements and details.
- Vegetables – Sweet onion, scallions, carrot, broccoli florets, and potatoes for body and texture.
- Garlic – Adds aroma and depth.
- Butter – For sautéing the vegetables.
- Beer – A cup of room-temperature beer gives a pleasant beer flavor without overwhelming the soup.
- Chicken broth – Use low-sodium for better control of salt.
- Heavy cream – Creates a smooth, creamy base.
- Flour – Helps thicken the soup.
- Cheese – Sharp cheddar, Monterey Jack, and Parmesan for layers of cheesiness.
- Bacon – Crispy bacon adds a smoky, savory finish.
- Seasonings – Dry mustard, Worcestershire, hot sauce, salt and pepper round out the flavor.
- Croutons – Optional garnish for crunch.
How to Make Beer Cheese Soup
The method is straightforward — prep your ingredients first, then follow these simple steps. Exact measurements are in the recipe card below.
- Sauté the vegetables: In a large Dutch oven, melt butter over medium heat. Add diced onion and sliced carrot and sauté until tender, about 4 minutes. Add minced garlic and diced scallions and cook briefly until fragrant. Season with salt and pepper.
- Add flour and mustard: Stir in the flour and dry mustard. The mixture will thicken—stir until there are no white flour patches.
- Pour in liquids and add remaining vegetables: Slowly add the chicken broth, stirring until the flour dissolves. Then add the beer, heavy cream, cubed potatoes, and broccoli florets.
- Simmer: Bring the soup to a boil, then reduce heat and simmer uncovered for 8–10 minutes, or until the potatoes are tender, stirring occasionally.
- Finish with cheeses and bacon: Stir in the hot sauce and Worcestershire sauce, followed by the crumbled bacon. Add the shredded cheddar, Monterey Jack, and grated Parmesan, stirring until fully melted and smooth.
- Serve: Taste and adjust seasoning. Ladle the soup into bowls and top with croutons, extra crumbled bacon, and diced scallions if desired.
Tips for Success
- Even-size vegetables: Cut vegetables uniformly so they cook evenly.
- Use freshly grated cheese: Freshly grated cheese melts better than pre-shredded varieties, which often contain anti-clumping agents.
- Adjust thickness: This soup is rich; add extra broth if you prefer a thinner consistency.
- Room-temperature beer: Use beer at room temperature to avoid excess carbonation and to keep the soup from cooling down.
- Beer choice: Use a beer you enjoy drinking, since its flavor will come through. (The original uses an IPA.)
Serving Suggestions
Pretzel bread or beer bread pairs especially well with this soup. A slice of cheese bread is another excellent side. Top each bowl with croutons, more crumbled bacon, and chopped scallions or fresh chives for added texture and color.
Proper Storage
- Storing leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if needed to loosen the texture. Slow warming helps prevent separation or graininess.
- Freezing: Freezing is not recommended because the high dairy content can separate and become grainy when thawed. Enjoy fresh for best results.
More Soup Recipes:
- Hungarian Mushroom Soup
- Chicken Pot Pie Soup
- Chicken Alfredo Tortellini Soup
- Chile Relleno Soup
- French Onion Soup
- Broccoli Cheddar Soup
If you make this recipe, please leave a review. Enjoy this easy, comforting soup!
Beer Cheese Soup
Ingredients
- 1/4 cup unsalted butter
- 1 medium sweet onion, finely diced
- 1 medium carrot, peeled and thinly sliced
- 2 scallions, diced
- 3 cloves garlic, minced
- Salt and pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon dry mustard
- 5 cups low-sodium chicken broth
- 1 cup beer, room temperature
- 1 cup heavy cream
- 1 large russet potato, peeled and cut into small cubes
- 1 1/2 cups small broccoli florets
- 1/2 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 6 strips cooked crispy bacon, crumbled
- 1 1/2 cups shredded sharp cheddar, room temperature
- 1 1/4 cups shredded Monterey Jack, room temperature
- 1/3 cup grated Parmesan
- Croutons, extra bacon, and diced scallions for serving
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add onion and carrot and sauté about 4 minutes until tender.
- Stir in garlic and scallions and cook briefly until fragrant. Season with salt and pepper.
- Add the flour and dry mustard, stirring until no white patches remain and the mixture thickens.
- Slowly pour in the chicken broth, stirring until the flour dissolves.
- Add the beer, heavy cream, potatoes, and broccoli.
- Bring to a boil, then reduce heat and simmer uncovered 8–10 minutes until potatoes are tender.
- Stir in hot sauce, Worcestershire sauce, and crumbled bacon.
- Add cheddar, Monterey Jack, and Parmesan, stirring until the cheeses melt and the soup is smooth.
- Taste and adjust seasoning. Serve topped with croutons, extra bacon, and diced scallions.
Notes
Use a beer you enjoy drinking, as its flavor will be noticeable in the finished soup.
Nutrition
Nutritional information is an estimate and can vary depending on products and substitutions.