Beer Cheese Soup
Beer + Cheese. I’m not sure much else needs to be said and I can probably just give you the recipe and end the post now, right?
Hah. You aren’t going to get off without hearing at least a bit of my daily rambling. Sorry!
This is actually an OLD old recipe on the blog. I’ve been wanting to re-make it for a WHILE. AND now that it is socially acceptable to eat soup (even if it was 90 degrees in Nashville this weekend) I’m eating the HECK out of some soup right now. Especially this BEER CHEESE SOUP!
Traditionally this is made by marinating the beer and broth with veggies and then discarding the veggies before eating. However, this just seemed silly to me, so instead, I put it all in a blender and blended the veggies up. Plus, the carrots give the soup a brighter, more cheesy looking color. You can also do this with an immersion blender if you have one (like I did in the video)!
I experimented with using a wheat beer instead of a darker beer on this go around. I think I like the wheat beer better but really they both taste great in this soup so use whatever sounds good to you!
How to Make this Beer Cheese Soup
The soup comes together in one big pot by first sautéing some veggies. Flour, broth, and then milk are added into the pot before being blended up. THEN the beer and cheese go in as well as some dijon and Worcestershire sauce. BAM done.
We like to keep things easy on a Sunday morning, right?
ps- I’m revamping that soft pretzel recipe as well! They taste amazing BUT I need to test it one more time. Recipe coming soon!
See how to make the soup:
Beer Cheese Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeDescription
Easy and Delicious Beer Cheese Soup!
Ingredients
- 4 tablespoons of butter
- 2 medium carrots, diced
- 2 medium sticks of celery, diced
- 4 cloves of garlic, minced
- 1/2 of a white onion, diced
- 1/2 teaspoon of salt
- 3/4 cup of flour (I use all purpose flour but can sub for gluten free 1–1 flour if needed)
- 4 cups of chicken (or vegetable) broth
- 1 cup of milk (I used 2%)
- 12 oz of beer (I’ve tried this with Guinness as well as wheat beers)
- 2 1/2 cups of sharp cheddar cheese, shredded
- 1/2 teaspoon of Worcestershire sauce
- 2 tablespoons of dijon mustard
Instructions
- Melt butter in a large pot.
- Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
- Add in the flour and cook for 30 additional seconds, stirring constantly.
- Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
- Add the mixture to the blender and blend until well combined and no chunks are remaining (you can also do this with an immersion blender). Return to the pot.
- Whisk in the beer and then in hand fulls, add in all of the cheese. Continue to whisk until the cheese is well combined and melted
- Finally, whisk in the dijon mustard and Worcestershire sauce.
- Bring mixture to a very gentle simmer and cook for 15-20 additional minutes to let thicken.
- Serve and ENJOY!
- Category: soup
- Method: stovetop
- Cuisine: american
Keywords: dinner, soup, beer
I’m sure Stephen found the research very onerous for this particular recipe!
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I am making this for the second time now because the first time it was so delicious and so easy! Thanks for sharing :)
★★★★★
aww yay!! That makes me so happy to hear! Thank you so much for coming back to leave a review!
This soup is very tasty and simple to make. I used my immersion blender and it was easy peasy right in the pot. I also used the shredding blade on my food processor for all of the prep except the garlic since I knew I’d be pureeing the veggies anyway. It works great on the cheese, too. The only beer we had around was Heineken, which was maybe a little light, but that’s something that will be fun to experiment with.
However, the cooking time shown is beyond absurdly wrong. 25 minutes? That’s just for the veggies and broth! (And doesn’t include melting the butter, which every food blogger does and it drives me nuts.) There’s still blending, adding cheese and simmering for another 15-20 minutes. I realize I should have known there was no way I was going to be making beer cheese soup from scratch in 35 minutes, but I looked at the recipe and looked at the clock and thought it’d be done before the natives got restless no problem. Not so much.
★★★★
Thanks for coming back to comment, Keara! And you’re totally right about the cook time! This gives me an excuse to remake it and more accurately describe the total cook time. thanks!
This was so good and so easy. I did not blend it, but my husband and I still enjoyed it. I used an IPA and topped with some hoemade croutons, will definitely be making again.
★★★★★
Are the veggies supposed to be soft before I blend? Mine didn’t get soft but I followed the time. Should I have just cooked until they were soft?
Sorry for the late response! They should be fork tender but not super soft and mushy. Cook time can depend on the size of the veggies too so you could always cook them an extra few minutes
Thanks for the recipe, it was a hit with my Dad. I fixed him a big mug of this and he wanted seconds, lol. We used to get this at a cajun restaurant so I sprinkled some Tony Chachere’s cajun seasoning over the veggies to give it a kick.
★★★★★
I just made this. It is delicious !!! The Worcestershire and Dijon at the end really make a difference.
this recipe is now implanted in my brain. Thank You, Brita
I absolutely loved this soup. I made a double batch and took the extra to the Sisters at our school, along with some pretzel bread. They raved and raved about it. As a nice bonus, it’s meatless so they can eat it on Fridays.
★★★★★
aww yay!! I can’t tell you how happy this makes me! It’s been FAR too long since we’ve made this soup
Very delicious soup! My family and I really enjoyed it, and it will become a soup season staple!
★★★★★