This Beer Cheese Soup brings bacon, onions, garlic, beer, and cheddar into the most luscious creamy cheddar cheese soup ever. For an over the top taste sensation serve with crostini or soft pretzels. This is comfort food at its very best and very similar to beer cheese dip but a little thinner.
My family just adores soup so we eat it year round. Whether it is 20 degrees or 90 degrees we always enjoy a tasty bowl of soup. I love to serve this delectable recipe with a simple garden salad and Cheddar Pull Apart Bread.
How to make Beer Cheese Soup
In a heavy stockpot or Dutch Oven over medium heat cook the bacon until crispy. Then remove with a slotted spoon reserving the bacon fat. Now add the onion and cook until soft. Then reduce the heat and add the garlic cooking for about 1 minute while stirring. Add enough butter to the skillet to make about 4 tablespoons of fat. Then whisk in the flour and continue cooking for about 2 minutes while whisking. Next whisk in the dried mustard and black pepper.
Then stir in the beer, chicken broth, and milk alternating between the three. Simmer over low heat until thickened and smooth whisking frequently. Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time. Finally season with salt and pepper to taste. Then garnish with the cooked bacon crumbles and thin sliced green onions. If desired serve with homemade croutons or crostini.
What is the best beer for this soup?
Honestly you can use almost any beer but my personal favorites are pale ales, lagers, and IPAs. I think they work best in this soup because they complement it without being overpowering. The stouts, porters, and malts are heavier and more bodied giving the soup more of a distinct rich beer flavor. The best advice is go with whatever beer you like to drink. Keep in mind that flavored brews like pumpkin ale, chocolate stout, or grapefruit shandy aren’t going to go well with your cheese soup
Recipe notes and helpful tips
- Reserve the bacon grease and add enough butter to it to make 4 tablespoons of fat.
- Use good quality cheddar and grate it fairly fine.
- This soup is best enjoyed as soon as it is made. It changes consistency when refrigerated and reheated. Although it is still delicious the consistency is better as soon as it is made.
- You can use almost any beer but a light ale or lager is going to give you the best flavor without being over powering. Avoid any flavored beer that might not be complementary for example pumpkin or raspberry.
- Garnish with croutons, crostini, bacon, green onions, popcorn, or chives.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- I do not recommend freezing this soup.
More soup recipes you will enjoy!
Best Beer Cheese Soup Recipe
Ingredients
- 4 slices bacon diced
- 1 medium sweet onion finely chopped
- 3 cloves garlic minced
- 3-4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 1 teaspoon dried mustard
- ½ teaspoon fresh ground black pepper
- 12 ounces beer
- 1 cup low sodium chicken broth
- 1 cup milk
- 3 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1 green onion thinly sliced
- Crostini optional
Instructions
- In a saucepan or Dutch Oven cook the bacon until crispy. Remove it with a slotted spoon to paper towels. Reserve the fat in the pot.
- Add the onion and cook until soft. Reduce the heat and add the garlic cooking for 1 minute while stirring. Add enough butter to the skillet to make 4 tablespoons fat. Whisk in the flour and continue cooking for 2 minutes while whisking. Whisk in the dried mustard and black pepper.
- Slowly whisk in the beer, chicken broth, and milk alternating between the three. Continue cooking over low heat until thickened and smooth whisking frequently.
- Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time. Season with salt and pepper to taste. Garnish with the cooked bacon and thin sliced green onions. If desired serve with homemade crostini or soft pretzel bites.
Notes
- Reserve the bacon grease and add enough butter to it to make 4 tablespoons of fat.
- Use good quality cheddar and grate it fairly fine.
- This soup is best enjoyed as soon as it is made. It changes consistency when refrigerated and reheated. Although it is still delicious the consistency is better as soon as it is made.
- You can use almost any beer but a light ale or lager is going to give you the best flavor without being over powering. Avoid any flavored beer that might not be complementary for example pumpkin or raspberry.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- I do not recommend freezing this soup.
Nutrition
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Elizabeth Neas
I can’t say I have ever had beer cheese soup. Yours does look incredibly tasty. Thank you for sharing your recipe!
Beth Pierce
Thanks Elizabeth! Enjoy!!
Alita
This is totally irresistible! This soup is decadent and delicious, even better served with crispy garlic cheese toasts!
Beth Pierce
I could not agree more!
Tara Pittman
My husband loves this soup. Thanks for a great recipe. We really enjoy it.
Melanie Edjourian
This is a really tasty recipe. I loved it!
Beth Pierce
Thanks Melanie!
Forever My Little Moon
I’m not a huge beer fan so I’m curious as to how much of the flavor comes through? I know my dad would make a pot roast with a can of beer and that I can do, otherwise, this would be something my husband would enjoy.
Beth Pierce
The beer flavor does come through a little bit and honestly makes it so yummy!!
Amber Myers
This is one of my favorite soups. It is easy to make and tastes amazing.
Sarah Bailey
Honestly I can imagine so many people would love this. A mix of beer and cheese? I mean perfect!
Tammy
Oh my, this looks so good!! I could eat soup all the time.
Kathryn
Beth, is there a beer in particular you recommend for this soup?
Beth Pierce
I really like Boston Lager in this soup but you must use a beer that you like because you will taste it.
Kathryn
Thanks for the suggestion Beth! I went with the Boston Lager and it turns out…I don’t like it! However I will say this soup recipe is really delicious! Everyone I served it to really liked it. I think next time I’ll make it with Miller High Life (personal preference). You are right that you need to make it with a beer that you like. If you do that this recipe won’t steer you wrong. Thank you!
Beth Pierce
The pleasure is all mine. I am glad that your guests enjoyed it. Next time make it with the beer that you enjoy!!
Krystle
We love this creamy soup! It goes great with soft pretzels, thanks for the that suggestion!
Amanda Livesay
This is so delicious and comforting! Perfect for winter!
Sandra
This is really good! So satisfying! My family loved it.
Beti | easyweeknightrecipes
This sounds incredibly delicious!! I would love a BIG bowl of this right now!
katerina @ diethood.com
Oh my, this Beer Soup looks amazing!! My family would love, LOVE it!
Erin | Dinners,Dishes and Dessert
I could eat this Beer Cheese Soup with a spoon! Delish!!!
Katy
Is there something else you eat your soup with??
Amanda
Where has this been my whole life. Thank you so much for sharing I am so excited to try this!