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Beer Cheese Soup

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4.5 from 11 reviews

  • Author: Brita Britnell
  • Total Time: 55 minutes
  • Yield: 8 servings 1x


Easy and Delicious Beer Cheese Soup!


  • 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 11 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


  1. Melt butter in a large pot.
  2. Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
  3. Add in the flour and cook for 30 additional seconds, stirring constantly.
  4. Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
  5. 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.
  6. 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
  7. Finally, whisk in the dijon mustard and Worcestershire sauce.
  8. Bring mixture to a very gentle simmer and cook for 15-20 additional minutes to let thicken.
  9. Serve and ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: american