Learn how to make the BEST Beer Cheese Soup! This rich, delicious recipe is sure to please a crowd, and it' guaranteed to warm you up on chilly fall and winter days!
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Ginnie's Take
Are you ready for the best cheddar cheese soup recipe ever? If you've ever visited Wisconsin, you might have spotted a curious dish on the menu: Beer Cheese Soup! You can find it on menus throughout the state, everywhere from pubs to more upscale spots. And I have to order it whenever I see it. The flavor is so unique and tasty!
Why You'll Love This Recipe
- Delicious - If you've never had Wisconsin Beer Cheese Soup before, you are in for a tasty surprise. Between the beer and the cheese, this soup is absolutely loaded with flavor.
- Unique - As you might expect, it's creamy and cheesy, plus the beer adds an unexpected zing (that doesn't taste overwhelmingly like beer, I must add).
- Easy to Make - Best of all, it's quick and easy to make. Serve it on a busy weeknight, or save it for your next party or game day celebration. Either way, you're going to love it!
Jump to:
Ingredients
This classic cheese soup is made with super simple ingredients. You probably have most of them in your cupboard already! Here's what you'll need:
- Beer - I recommend using an American-style lager for this recipe (I used PBR). A Mexican lager (like Modelo Especial), though not as traditional, would also work. Avoid super hoppy or bitter beers for best results.
- Cheese - Make sure to choose a good quality sharp cheddar for this recipe, too (choose Wisconsin cheddar if you can find it). You can use white or yellow cheddar, just keep in mind that white cheddar will change the color of the finished soup.
- Veggies - Fresh vegetable (onions, carrots, celery, fresh garlic, and green onions) balance out the soup's rich flavor.
- Herbs and Spices - The soup is seasoned with bay leaf, paprika, and cayenne.
- Butter - You'll need unsalted butter to sauté the vegetables.
- Flour - A little all-purpose flour helps thicken the soup.
- Broth - I make my own vegetable broth from bouillon.
- Mustard - A little Dijon Mustard adds a tangy flavor.
- Cream - Heavy Cream gives the soup it's rich, creamy texture.
This soup is naturally vegetarian, as long as you use vegetable broth and a vegetarian cheddar.
You'll Also Need
To make this recipe, you'll need a large soup pot or dutch oven. An immersion blender also comes in super handy for blending the soup, although you can use a regular blender in a pinch (or skip the blending altogether).
How to Make Beer Cheese Soup
If you've never made Cheesy Beer Soup before, you might be surprised by how easy it is to prepare. You only need about half an hour for this quick, decadent recipe! Here's a quick overview of the process, and you'll find a detailed recipe card below:
- Sauté vegetables. You'll start by cooking the veggies (onions, carrots, and celery), along with a bay leaf, in a little butter.
- Add spices. After the veggies have softened (it takes about 10 minutes), you'll season them with garlic, paprika, and cayenne.
- Mix in flour, beer, and broth. Next, you'll add flour to help thicken the soup, then slowly stir in the beer and broth. Make sure to whisk constantly as you add the liquids to eliminate any clumps.
- Simmer + purée. After a few minutes of simmering, the soup will thicken. Beer and Cheese Soup is often served pureed, and if you'd like a smooth soup, now's the time to do it. Remove the bay leaf, then use an an immersion blender (or regular blender) to purée the soup. Tip: If you prefer a little texture, you don't need to puree the soup. It's up to you.
- Add mustard, cream, and cheese. Next, you'll stir in a little Dijon mustard and heavy cream, and then it's time to add the cheese (the best part!). Add the cheddar a handful at a time, whisking the soup until it's smooth.
Season your Vegetarian Beer Cheese Soup to taste with salt and pepper, then serve it topped with a sprinkle of green onions. And that's all there is to it. Wasn't that easy?
Serving Ideas
This soup is super rich and creamy, and you don't need much else to make a meal. I love serving it with bread for dipping. Soft pretzels and thick slices of rye bread or garlic bread are especially delicious. You could even make some Beer Bread to pair with the soup! Try topping the soup with popcorn or Homemade Croutons, too.
A fresh salad is also a great idea, and it will help balance out the heaviness of the meal. Try serving it with a simple Green Salad, a Chopped Salad, or even a Kale Salad.
Related Recipes
Looking for more hearty soup ideas? Then you're going to love these recipes, too!
- Vegetable Barley Soup
- Creamy Kale and Potato Soup
- Easy Lentil Soup
- Vegetable Stew
- Creamy Wild Rice Soup
- 15 Bean Soup
- Rosemary Potato Soup
- Creamy Spinach Artichoke Soup with Tortellini
Frequently Asked Questions
I hope I've inspired you to make this easy Beer Cheese Soup yourself! Here are some commonly asked questions (and answers) about this recipe.
I recommend using an American-style lagers for this recipe. Lagers have enough flavor to give this soup its traditional taste, yet they're mild enough not to overpower the finished soup. Think Pabst Blue Ribbon, or even Modelo Especial, a Mexican lager. A smooth-tasting brown ale would also work. You can experiment with any type of beer you enjoy drinking, although I would avoid bitter beers with lots of hops, like IPAs, Pales Ales, etc.
Yes, food cooked with beer retains some alcohol even after cooking. How much remains will depend on how long a recipe cooks, among other factors. Check out this a helpful article for more information.
For starters, I would suggest avoiding bitter, super hoppy beers, like IPAs. I've never had this soup turn out bitter when using an American-style lager. If your soup does end up tasting a little off anyway, then try adding an extra splash of heavy cream or some additional cheese. Salt can also take away bitterness in food, so add a little more if your soup is under-seasoned.
This soup is best on the day it's made, but you can easily reheat leftovers. Heat it slowly in the microwave or on the stovetop over low heat, stirring frequently. Do not heat quickly over high heat, or the soup may separate.
Easy Beer Cheese Soup
Ingredients
- 4 tablespoons unsalted butter
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 bay leaf
- ½ teaspoon salt
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ½ cup flour
- 3 cups vegetable broth
- 1 (12-ounce / 340 gram) can beer
- 1 tablespoon dijon mustard
- 1 cup heavy cream
- 12 ounces (340 grams) sharp cheddar cheese, shredded
- kosher salt
- fresh cracked pepper
- 2 green onions, thinly sliced (green part only)
Equipment
Instructions
- Melt butter in a large pot over medium heat.
- Add carrots, celery, onion, bay leaf, and ½ teaspoon salt. Sauté veggies until softened, about 10 minutes.
- Stir in garlic, paprika, and cayenne. Cook until fragrant, about 30 seconds.
- Mix in flour and cook, stirring constantly, for a couple minutes.
- Slowly whisk in broth and beer.
- Bring mixture to a boil, then reduce heat to a simmer and cook until thickened and veggies are tender.
- Discard bay leaf, then if you'd prefer a smooth soup, use an immersion blender to puree the soup. (I prefer it chunky.)
- Stir in dijon and heavy cream. Do not boil.
- Add cheese, one handful at a time, whisking until smooth. Again, do not boil.
- Remove from heat and season to taste with salt and pepper.
- Serve soup hot, topped with green onions. Enjoy!
Notes
Nutrition
More Game Day Recipes
If you're looking for more game day recipes, then you're in luck! In celebration of football season, I’ve joined a group of bloggers to bring you football-inspired recipes all season long. Last month, we shared our favorite tailgating recipes (I shared my amazing Bell Pepper Nachos!), and today we're sharing tons of team-themed ideas for celebrating on game day.
Appetizers
- Italian Beef Sliders by Bread Booze Bacon
- Green Chili Pulled Pork Cheese Fries by Cake 'n Knife
- Beer Cheese Fondue by Off the Eaten Path
- Spicy Pub Mustard by What A Girl Eats
- Bacon Mac n Cheese Cups by West via Midwest
- Crawfish Etouffee by The Speckled Palate
- Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food
- Herb Pesto Arancini by A Little Gathering
- Beluga Lentil Hummus by Culinary Adventures with Camilla
- Philly Cheesesteak Nachos by Camp Brighton
- Philly Cheesesteak Cheesecake by Nik Snacks
- Chicken Adobo Fries by Let's Ketch-Up with Linda
- Purple Potato Salad by The Culinary Compass
Main Dishes
- Cowboy Chili by See Aimee Cook
- Chicken Stack Sandwich by Around My Family Table
- Miami Mahi Mahi Sandwich by foodbyjonister
- Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat
Desserts
- Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles
- Bengal Striped Bundt Cake by Foodtastic Mom
- Game Day Cookie Cups by Me and My Pink Mixer
- Game Day Candy Bark by Life's Ambrosia
Drinks
- Red Sea Party Punch by Celebrating Family
I don't know about you, but now I'm hungry! Which recipe are you going to try first?
Sounds so delicious!! I've never made beer cheese soup, but now I'm so curious. Thanks for the inspo!
This sounds like the perfect soup for cold winter days (which I bet you had a lot of in Wisconsin). I make a cheese fondue with beer that I love so I am definitely going to have to try this recipe ASAP.
There were quite a few, Linda! 😉 Let me know what you think of the soup ... that fondue sounds so good btw!