Beer cheese soup is one of those recipes we can never get enough of. It’s rich, creamy, a little cheesy (okay, a lot cheesy), and has that mellow beer flavor that makes it extra cozy. We love making it when the weather turns chilly or when we just want something warm and satisfying without a lot of fuss. If you’re into soups that make you feel instantly comforted, our Chicken Noodle Soup is another favorite you should try.
Why You’ll Love This Recipe
This beer cheese soup is rich, savory, and perfect for pairing with warm bread or pretzels. The combination of cheddar and Monterey Jack cheeses gives it a creamy texture and tangy flavor, while the beer adds a subtle depth without overpowering the dish. It’s easy enough for a weeknight but special enough to serve to friends.
Choosing the Right Beer
The best beer for beer cheese soup is a mild lager. You want something that adds flavor without too much bitterness. Brands like Budweiser, Coors, or a light craft lager work well. Strong IPAs or stouts can make the soup taste overly bitter or heavy.
Tips for Making the Best Beer Cheese Soup
- Cook the vegetables until soft to build a sweet, flavorful base.
- Make a good roux by cooking the flour in butter and oil for at least a minute before adding liquids.
- Add the cheese slowly over low heat to prevent clumping or graininess.
- Avoid boiling after adding dairy to keep the soup smooth.
Serving Suggestions
Serve beer cheese soup in bread bowls, with homemade croutons, soft pretzels for dipping, or alongside a crisp green salad like our Lemon Parmesan Kale salad. A sprinkle of parsley or extra shredded cheese makes a perfect garnish.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often. Avoid boiling, as it can cause the cheese to separate.
Beer Cheese Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 medium celery ribs, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 bottle (12-ounces) lager-style beer
- 2 cups chicken broth
- 1 cup whole milk, room temperature
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- croutons, for garnish
Instructions
- In a large Dutch oven or soup pot, heat butter and olive oil over medium heat until the butter is fully melted.
- Add chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are very soft and starting to lightly brown, about 8 to 10 minutes.
- Add minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle in flour and stir constantly for about 1 minute.
- Slowly pour in the beer while whisking constantly to avoid lumps. Let it simmer for 2 to 3 minutes to cook off the alcohol.
- Whisk in the chicken broth, then add milk and heavy cream. Stir well to combine.
- Add Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Reduce heat to medium-low and let the soup simmer gently for 10 to 15 minutes, stirring occasionally. Do not let it boil, keep it just below a simmer to prevent the dairy from curdling.
- If you want a smooth soup, use an immersion blender directly in the pot and blend until smooth. If you’re using a regular blender, carefully ladle the soup into the blender in batches, blend until smooth, and return it to the pot.
- Turn heat to low. Add cheddar and Monterey Jack cheeses a handful at a time, stirring constantly after each addition until fully melted and smooth.
- Taste and adjust seasoning with more kosher salt and pepper, if needed.
- Ladle soup into bowls and garnish with croutons
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