This simple soup recipe consists of some vegetables, good sharp cheddar cheese and most importantly – your favorite beer. You can really change the flavor by what beer you choose, which for me is usually a pale ale.
Up until five years ago I had never had beer cheese soup. It was one of those things I would see on Diners, Drive-Ins & Dives and my mouth would be salivating. Partly because Florida is pretty warm as most know, soup just isn’t a super popular dish.
But then I moved to Portland. The first night I was there I went to Deschutes Brewery and saw they had beer cheese soup! It was an instant decision to order and I’ve been in love with it ever since. I learned pretty quickly that almost every micro brewery in Portland had their own offering of beer cheese soup. So needless to say I tried quite a few varieties.
I mean it has cheese and beer, how could it not be good! I was in beer cheese soup bliss until I moved to Maryland where it just isn’t as popular. So I set out to make my own version and I created this easy beer cheese soup recipe that is pretty fantastic. Like anything that relies on wine or beer for flavor, the type of beer you use will affect the taste. I usually use a pale ale but give your favorite beer a try and soon realize this is the best beer cheese soup out there.
What Ingredients are in this Beer Cheese Soup Recipe?
- Unsalted Butter
- Produce – carrots, red bell pepper, lemon
- All-purpose flour
- Chicken stock
- Sharp cheddar cheese
- Worcestershire sauce
- Dijon mustard
- Hot sauce
- Spices – nutmeg, salt, black pepper
How to Make Beer Cheese Soup
- Melt butter in large dutch oven over medium heat and add carrots, pepper, salt and black pepper. Cook until vegetables are soft, about 5 minutes.
- Add flour and stir until incorporated, about 2 minutes.
- Slowly add chicken stock, beer and half-and-half. Simmer for 15 minutes.
- Add cheddar cheese to soup in stages, whisking between each. Stir in Worcestershire sauce, nutmeg, mustard, lemon juice, hot sauce and black pepper.
- Use immersion blender and blend soup until smooth. You can also add the blender and blend in stages.
- Serve immediately with some pretzels.
Does It Matter What Beer I Use?
In general no, but the most common beers used are lagers, ambers or pale ales. You can also use a stout like Guinness, which will give it a unique flavor.
Other Soup Recipes:
- Sweet Potato Chili
- Butternut Squash Sweet Potato Chili
- Salsa Verde Chicken Pozole
- Guinness Beef Stew
- Chicken Noodle Soup
Beer Cheese Soup
- 1 stick unsalted butter (8 tbsp)
- 3/4 cup carrot, diced
- 1/2 red bell pepper, diced
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup all-purpose flour
- 4 cups low-sodium chicken stock
- 1 (12 oz) beer (preferably pale ale)
- 1 1/2 cups half-and-half
- 1 lb sharp cheddar cheese, grated (aged 2+ years)
- 1/2 tbsp Worcestershire sauce
- 1/8 tsp ground nutmeg
- 1 tbsp Dijon mustard
- 1/2 lemon, juiced
- Dash hot sauce
- Melt butter in large stockpot over medium heat. Add carrots, pepper, salt and black pepper and cook, stirring, for about 5 minutes or until veggies are soft. Add the flour and stir until incorporated, about 2-3 minutes.
- Add chicken stock, beer and half-and-half and cook at a simmer for about 15 minutes, stirring often.
- Add cheddar to soup in stages, whisking each batch until smooth. Add the Worcestershire, nutmeg, mustard, lemon juice, hot sauce and 1/2 tsp black pepper and stir to combine.
- Use an immersion blender and blend soup until smooth. It should take about 2-3 minutes to get everything. You can also puree in a blender in batches.
- Ladle in bowl and eat with some pretzel bread.