There’s nothing quite like the rich, velvety comfort of a steaming bowl of beer cheese soup on a chilly day. This creamy, savory soup combines the heartiness of sharp cheddar cheese with the bold, malty flavors of beer, creating a dish that’s both indulgent and satisfying.
It’s the ultimate comfort food, perfect for warming up after a long day or impressing guests at your next gathering.
What makes this beer cheese soup so special is its perfect blend of ingredients. The beer adds a depth of flavor that complements the cheese beautifully, while a touch of mustard and a hint of garlic enhance the savory profile.
Each spoonful offers a luscious, creamy texture with just the right amount of tang from the cheese and a subtle kick from the beer.
It pairs wonderfully with a crisp Caesar Salad or a refreshing Iced Tea, making it a great choice for any meal.
So grab a bowl and a spoon, and dive into this deliciously comforting soup. I can’t wait to hear how you make it your own, share your twists and tips in the comments!
Beer Cheese Soup Recipe
Ingredients
Soup
- 4-6 slices Thick-cut bacon
- 3 tbsp Salted butter
- 1 large Yellow onion diced
- 2 cloves Garlic minced
- 1 tsp Hot sauce e.g., Frank’s hot sauce
- 1 tsp Worcestershire sauce
- 5 tbsp Flour
- 12 oz. Beer see notes
- 2 cups Chicken broth
- 2 cups Half-and-half half milk/half cream
- 1 Bay leaf
- 2 ½ cups Shredded cheddar cheese see notes
- 2 Green onions diced
Seasonings
- 1 tsp Mustard powder
- ½ tsp Each: dried thyme smoked paprika
- ¼ tsp Each: salt pepper
- 1 pinch Cayenne optional
Instructions
Prep Work:
- Cook the bacon slowly over low heat in a 3.5-quart soup pot. Cut the bacon in half for easier cooking. Once crispy, set aside on a paper towel-lined plate and chop once cooled. Reserve 2 tablespoons of bacon drippings.
- Wipe any dark spots from the pot but leave bacon remnants for flavor.
Make the Soup:
- Add reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to scrape the bottom and sides of the pot.
- Add diced onions and cook for 15 minutes, stirring frequently, until they begin to brown and caramelize.
- Add garlic, hot sauce, Worcestershire sauce, and seasonings. Stir well. Add flour and cook for 2 minutes, stirring continuously.
- Gradually add beer, stirring continuously. Follow with chicken broth and half-and-half. (Optionally, use an immersion blender to blend the onions into the broth.)
- Add the bay leaf, bring to a gentle bubble, and simmer uncovered for 15 minutes, stirring occasionally.
- Reduce heat to low. Remove the bay leaf. Gradually add shredded cheese, stirring continuously to ensure a smooth consistency.
Garnish & Serve:
- Garnish with bacon and green onions before serving.
Notes
- Cheese: Cracker Barrel Sharp Yellow Cheese adds great color and flavor. For added depth, consider mixing in Cabot Hot Habanero Cheese or Gouda.
- Cheese Preparation: Shred cheese from a block for better melting and flavor compared to pre-shredded cheese.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 324 kcal |
| Fat | 25g |
| Sodium | 937mg |
| Carbohydrates | 16g |
| Fiber | 2g |
| Fiber | 15g |