Updated
This Beer Cheese Soup recipe is so delicious and comes together in just 15 minutes! This creamy comfort food is the perfect winter dinner recipe. If you love cheese and beer, this easy beer cheese soup is just for you.
5-Star Review
“They ate an entire pot! We used our homemade beer, home canned chicken bone broth. Oh my gosh!” – Gigi
Beer Cheese Soup
You had us at beer and cheese! Two of our favorite things combined into one super-easy soup. You don’t have to worry about what to cook for dinner when you can whip this up in a flash as soon as you get home from work. It doesn’t get any better than this!
Thick, cheesy, and super delicious, this soup is hearty and warming. If you don’t have any sharp cheddar on hand, use whatever you’ve got. If you’re in the mood for a touch of spice, try using pepper jack. For the beer, I think a fruity wheat can also be fun, or if you’re in the mood for something super savory, try making our bacon beer cheese soup recipe.
15 Minute Beer Cheese Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons salted butter (¼ stick)
- 1 onion finely chopped
- ⅓ cup all-purpose flour
- 1¾ cups low-sodium vegetable stock
- 1 cup milk room temperature
- kosher salt and freshly ground black pepper to taste
- 15 ounces sharp cheddar cheese shredded
- 6 ounces pale ale beer (½ bottle)
- crumbled feta cheese optional, for garnish
- crusty bread optional, for serving
Instructions
- Heat a 4-quart saucepan or Dutch oven over medium-high heat. Add the butter and allow it to melt.2 tablespoons salted butter
- Cook the onion in the butter until soft and translucent, about 5 minutes.1 onion
- Stir in the flour, vegetable stock, milk, and salt and pepper, stirring to combine.⅓ cup all-purpose flour, 1¾ cups low-sodium vegetable stock, 1 cup milk, kosher salt and freshly ground black pepper
- Allow to simmer until thickened to your liking, about 8 minutes.
- Add in the cheddar and beer and stir to combine. The cheese should melt almost immediately. Cook to heat through about 2 more minutes.15 ounces sharp cheddar cheese, 6 ounces pale ale beer
- Serve immediately, topped with crumbled feta and crusty bread. Enjoy!crumbled feta cheese, crusty bread
Becky’s Tips
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- Serve the soup hot or keep it warm before serving for the best texture. It will begin to thicken up significantly as it cools.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beer Cheese Soup Step by Step
Melt the butter: Heat a 4-quart saucepan or Dutch oven over medium-high heat. Add the 2 tablespoons of butter and allow it to melt.
Cook the onion: Cook 1 finely chopped onion in the butter until soft and translucent, about 5 minutes.
Make the soup base: Stir in ⅓ cup of flour, 1¾ cups of vegetable stock, 1 cup of milk, and salt and pepper to taste, stirring to combine. Allow to simmer until thickened to your liking, about 8 minutes.
Add the cheese and beer: Add in 15 ounces of shredded sharp cheddar cheese and 6 ounces of pale beer and stir to combine. The cheese should melt almost immediately. Cook to heat through about 2 more minutes.
Garnish and Serve: Serve immediately, topped with crumbled feta and crusty bread. Enjoy!
Serving Suggestions
We love a good (and easy) bread recipe to serve as a side for this beer cheese soup recipe. Some of our faves include a Homemade Baguette, our Beer Bread Muffins (the more beer the better, right?), or this Rosemary Bread. We love to dip crusty bread in this cheesy soup. One of life’s simple pleasures.
How to Store
You can store leftover beer cheese soup in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave until warmed through. We do not recommend freezing this soup.
They ate an entire pot! We used our homemade beer, home canned chicken bone broth. Oh my gosh!
So happy to hear you love this recipe, Gigi!
This was so easy and delicious! I also added Worcester sauce,garlic and hot sauce.
Thanks so much for sharing what worked for you!
Trippled the recipe
Used 35 oz Budweiser
2.5 lbs Sharp Cheddar
2 onions done in the Ninjal
Good stuff
So glad you enjoyed it, Bill!
Too “bity”…bitter for me. I love the recipe and will make it again but with a milder cheese like Monterey jack snd a less stout beer. Thank you!!
We’re sorry this wasn’t quite to your taste! We hope it goes better next time!!
I wasn’t sure if I’d like this since I’m not a big fan of beer, but in fact it was delicious and perfectly thick, just the way I like soup. I’ll be making this one again (and again)!
We’re so glad you gave it a try, Helen!
I really liked how quick this was to make. My only thing is the pale ale I purchased was really strong and tangy and overpowered every other nuance in the soup. Not being YOUR fault, I didn’t ding the stars because that was what I bought. I would make this again with a less strong beer and make sure I use sweeter onions too- but otherwise it was quick and easy and should be delicious with the right beer.
We hope you’ll try it again, Ruthi!
Sounds yummy! Can you substitute another beer for pale ale?
I haven’t tried this, but you can give it a shot!
Stella Artois. Made it twice now. More beer second time. Had to cook it a bit longer to thicken up after adding more beer. Feel it added more flavor and worth the time.
Thanks so much for sharing what worked for you, Tony!
This soup was tasty and easy to make. For my taste, I would cut back on the onion and use a small onion. Make sure you finely dice it. I made the soup with the beer bread muffin. It was a good combination.
Thanks for sharing, Sonja!
Easy and good!!! I do like the green onion garnish with it. Going to try it with a red beer next. Very good!
So happy to hear you loved it!
Gave me gas
So sorry to hear that! :/