beer cheese soup recipe

Written ByJenny Smyth Posted on
beer cheese soup recipe
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The Best beer cheese soup recipe

I’m so excited to share this recipe for beer cheese soup with you all. As a busy mom of two, I’m always on the lookout for hearty and comforting meals that my family will love. This beer cheese soup recipe is a game-changer – it’s easy to make, packed with flavor, and perfect for any occasion.

I first discovered this recipe at a local pub, where it was served as a special of the day. I was hooked from the first sip – the rich, creamy broth and the tangy kick of the beer were absolute perfection. Since then, I’ve made it for my family countless times, and it’s always a hit.

My kids love it because it’s like a big hug in a bowl, and my husband appreciates how easy it is to whip up on a weeknight. The best part? It’s ridiculously easy to make – just sauté some onions and garlic, add in some flour to thicken, then pour in the beer and cheese.

Voila! A delicious, satisfying meal that’s sure to become a family favorite. As an added bonus, this soup is also relatively healthy – thanks to the veggies and lean protein from the cheese.

So go ahead, give it a try – your taste buds (and your family) will thank you!

Beer Cheese Soup

Beer Cheese Soup

4.9 from 1425 votes

A hearty and comforting soup made with a blend of cheeses and beer, perfect for a cold day. This recipe is a must-try for any occasion.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 cup beer
2 cups shredded cheddar cheese
1 cup shredded gouda cheese
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
2 tbsp chopped fresh chives for garnish

👨‍🍳Directions

1In a large saucepan, melt the butter over medium heat.
2Add the diced onion and cook until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute, until fragrant.
4Stir in the flour to create a roux, cooking for 1-2 minutes until lightly browned.
5Gradually whisk in the chicken broth and beer, stirring continuously to prevent lumps from forming.
6Bring the mixture to a simmer over medium heat, then reduce the heat to low.
7Allow the soup to simmer for 10-15 minutes, stirring occasionally, until it has thickened slightly.
8Gradually add the shredded cheddar and gouda cheeses to the soup, stirring continuously until the cheese is fully melted and the soup is smooth and creamy.
9If the soup becomes too thick, thin it out with a bit of milk or additional broth.
10Stir in the Dijon mustard and Worcestershire sauce, then season with salt and pepper to taste.
11Simmer the soup for an additional 5 minutes, stirring occasionally.
12Ladle the soup into bowls and garnish with chopped fresh chives.
13Serve immediately while hot.

🔧Equipment

Saucepan
Wooden spoon
Whisk
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. You can also use a different type of beer to change the flavor profile.

Watch Video Of How Beer Cheese Soup Works

This beer cheese soup recipe is always a good idea for any occasion – whether you’re hosting a party or just need something comforting on a chilly day. My family loves how easy it is to make (just toss all the ingredients into one pot!)

, and we appreciate how healthy it is too (despite the richness). Plus, it reheats beautifully – making it perfect for busy weeknights when everyone’s running around after school or work.

❓ Frequently Asked Questions About Beer Cheese Soup

Q: What kind of beer should I use for this recipe?

I prefer to use a dark, malty beer like Guinness or Murphy’s for this recipe – its rich flavor really shines through in the finished soup.

Q: Can I substitute other types of cheese for the cheddar?

Sure thing! While cheddar is my top pick, you can also use Monterey Jack or Colby for a similar flavor profile.

Q: How do I store leftovers of this soup?

Simple – just let it cool completely before refrigerating or freezing. When reheating, be sure to stir occasionally to prevent scorching.

Q: Is this soup suitable for vegans?

Nope! The cheese and beer are both non-vegan ingredients.

Q: Can I make this soup in bulk?

Absolutely – just scale up the ingredients accordingly and divide into individual servings later.

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