Beer Cheese Soup

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 recipe out there.

What Ingredients are in this Beer Cheese Soup Recipe?

• Unsalted Butter
• Produce – carrots, red bell pepper, lemon
• All-purpose flour
• Chicken broth
• Beer
• Half-and-half
• Sharp cheddar cheese
• Worcestershire sauce
• Dijon mustard
• Hot sauce
• Spices – nutmeg, salt, black pepper

How to Make Beer Cheese Soup

1. 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.
2. Add flour and stir until incorporated, about 2 minutes.
3. Slowly add chicken broth, beer and half-and-half. Simmer for 15 minutes.
4. Add cheddar cheese to soup in stages, whisking between each. Stir in Worcestershire sauce, nutmeg, mustard, lemon juice, hot sauce and black pepper.
5. Use immersion blender and blend soup until smooth. You can also add the blender and blend in stages.
6. Serve immediately with some pretzel bread.

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 your beer cheese soup recipe a unique flavor.

Tips for Tasty Beer Cheese Soup Recipe

• Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
• Use a beer you enjoy as it determines the flavor
• Do not skip on adding the half-and-half as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use half-and-half, you could try coconut milk.
• Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
• Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.

Other Soup Recipes

• Sweet Potato Chili
• Butternut Squash Sweet Potato Chili
• Salsa Verde Chicken Pozole
• Guinness Beef Stew
• Chicken Noodle Soup

If you’ve tried this Beer Cheese Soup Recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.

Print Recipe

4.67 from 3 votes

Beer Cheese Soup

This beer cheese soup recipe is loaded with very sharp cheddar cheese and whatever your favorite beer is which for me is a pale ale.

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Soup

Cuisine: American

Servings: 8

Calories: 452kcal

Author: Ryan Beck

Ingredients

• 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 broth
• 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

Instructions

• 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 broth, 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.

Notes

• Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
• Use a beer you enjoy as it determines the flavor
• Do not skip on adding the half-and-half as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use half-and-half, you could try coconut milk.
• Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
• Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.

Nutrition

Serving: 1bowl | Calories: 452kcal | Carbohydrates: 14g | Protein: 18g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 107mg | Sodium: 536mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3400IU | Vitamin C: 16.5mg | Calcium: 460mg | Iron: 0.7mg

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