Beer Cheese Soup

Up until 4 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’ve found one 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. Hope you enjoy!

Beer Cheese Soup
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins

This is my favorite version of beer cheese soup, which brings me back to all the micro breweries in Portland that served it.

Servings: 6
  • 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
  • 1 12-ounce 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
  1. Melt butter in large stockpot over medium heat. Add carrots, pepper and 1/2 tsp salt and cook, stirring, for about 5 minutes or until veggies are soft. Add the flour and stir until incorporated, about 2-3 minutes.

  2. Add chicken stock, beer and half-and-half and cook at a simmer for about 15 minutes, stirring often.

  3. 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.

  4. 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.

  5. Ladle in bowl and eat with some pretzel bread. Enjoy!

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