Creamy and comforting, beer cheese soup combines rich cheddar cheese, savory broth and the malty depth of your favorite beer. Perfect for chilly days, this hearty soup is enhanced with a hint of mustard. Serve it with crusty bread or pretzels for a cozy, pub-style meal at home.

Who doesn't love a good comforting soup - from loaded potato soup to Maryland crab soup to southern homemade chili. But beer and cheese is a combination that is hard to top for me.
I mean it has cheese and beer, how could it not be good! So I set out to make my own version to pair with some pretzel bites 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.
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Why You Will Love This Soup
- Quick and easy - Ready in under an hour, it's ideal for weeknight dinners or last-minute gatherings.
- Customizable - Adapt it to your taste with different beers, cheeses or spice levels.
- Perfect pairings - Serve with crusty bread, pretzels or a fresh salad for a satisfying, well-rounded meal.
Ingredient Notes
- Unsalted butter - Forms the base of the roux, adding richness without overly salty notes. Adjust seasoning later to taste.
- Carrot - Adds a touch of natural sweetness and a subtle earthiness to balance the rich cheese and beer flavors.
- Red bell pepper - Provides a mild sweetness.
- Sea salt and black pepper - Essential for seasoning. Adjust to taste after cooking for the perfect balance.
- All-purpose flour - Thickens the soup, creating a velvety, creamy texture. Cook in butter for a smooth, nutty roux.
- Chicken broth - Adds depth without overpowering the beer or cheese. Low-sodium ensures control over saltiness.
- Beer - Choose a medium-bodied beer like lager or ale for a balanced malty flavor. At the end of the day just use what you like!
- Half-and-half - Offers a creamy base without being as heavy as cream, keeping the soup luscious but not overly rich.
- Cheddar cheese - The star ingredient! Extra sharp cheddar provides tangy, bold flavor and smooth meltability.
- Worcestershire sauce - Adds umami depth and a hint of tang, enhancing the savory flavors.
- Nutmeg - A pinch adds warmth and subtle spice, elevating the cheese and cream flavors.
- Dijon mustard - Brings a slight tanginess and sharpness that cuts through the richness of the cheese.
- Lemon juice - Brightens the overall flavor, balancing the richness with a touch of acidity.
- Hot sauce - Adds a subtle kick. Adjust to your spice preference for extra warmth and depth.
Ingredient Swaps
As with any recipes, you can mix up the ingredients. Some variations include:
- Replace chicken broth with vegetable broth for a vegetarian option or beef broth for a richer flavor.
- Use heavy cream instead of half-and-half for extra richness or whole milk for a lighter option.
- Instead of a pale ale or lager beer, try a stout for a bolder flavor.
- Replace cheddar cheese with Gruyere, Gouda, Monterey Jack, Havarti or a blend of cheeses for a different flavor profile.
How to Make Beer Cheese Soup
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Melt the butter in a large Dutch oven over medium heat. Add the carrots, bell pepper, salt, and black pepper, cooking until the vegetables soften, about 5 minutes.
Step 2: Stir in the flour and cook for 2 minutes until fully incorporated.
Step 3: Gradually pour in the chicken broth, beer, and half-and-half, stirring constantly. Bring to a simmer and cook for 15 minutes.
Step 4: Add the cheddar cheese in batches, whisking well after each addition. Stir in the Worcestershire sauce, nutmeg, mustard, lemon juice, hot sauce, and additional black pepper to taste.
Step 5: Blend the soup until smooth using an immersion blender, or transfer in batches to a blender and process until creamy.
Step 6: Serve hot with pretzel bread on the side.
Topping Ideas
Crumbled bacon, green onions, croutons or a sprinkle of paprika make great toppings for added texture and flavor.
Recipe FAQs
A medium-bodied beer like a lager, pale ale, or amber ale works best. Avoid overly bitter beers like IPAs or sweet ones like stouts unless you prefer those flavors.
Yes! Substitute the beer with non-alcoholic beer, chicken broth, vegetable broth or apple cider for a similar depth of flavor.
Absolutely! Use vegetable broth instead of chicken broth and ensure the Worcestershire sauce is vegetarian or replace it with soy sauce.
Yes! The flavors deepen over time, so you can make it a day or two in advance and refrigerate it. Reheat gently on the stove, adding a splash of broth or cream if it thickens.
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let that overnight in the fridge. If you must freeze it, reheat slowly and blend to restore the texture.
Pro Tips/Recipe Notes
- Use a beer you enjoy as it determines the flavor.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- Keep the heat low when adding cheese to prevent curdling. Stir constantly until the cheese melts completely.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
- Experiment with spices like smoked paprika, cayenne or garlic powder for a unique twist.
Other Recommended Soup Recipes
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, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Beer Cheese Soup
Ingredients
- ½ cup unsalted butter (1 stick)
- ¾ cup carrot, diced
- ½ red bell pepper, diced
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 (12 oz) beer (preferably pale ale)
- 1 ½ cups half-and-half
- 1 lb extra sharp cheddar cheese, grated (aged 2+ years)
- ½ tablespoon Worcestershire sauce
- ⅛ teaspoon ground nutmeg
- 1 tablespoon Dijon mustard
- ½ lemon, juiced
- dash hot sauce
- toppings - bacon, scallions, croutons, etc...
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 ½ teaspoon 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 a beer you enjoy as it determines the flavor.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- Keep the heat low when adding cheese to prevent curdling. Stir constantly until the cheese melts completely.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
- Experiment with spices like smoked paprika, cayenne or garlic powder for a unique twist.
Chris says
Going to have to try this!