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. 

A bowl of creamy beer cheese soup.

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.

Recipe Card

15 Minute Beer Cheese Soup Recipe

4.53 from 82 votes
Cook: 15 minutes
Total: 15 minutes
Servings: 4 bowls
Author: Becky Hardin
a bowl of beer cheese soup
Beer Cheese Soup is perfect as a side, a starter, or a main course any day of the year. So delicious! Serve it up for dinner, on game day, or any time you need a super quick meal.
Step-by-step photos can be seen below the recipe card.
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Equipment

  • Dutch Oven

Ingredients 

  • 2 tablespoons salted butter (¼ stick)
  • 1 onion finely chopped
  • cup all-purpose flour
  • 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
    close up of cooked diced onions.
  • 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
    cream soup in a dutch oven.
  • 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
    shredded cheese stirred into cream in a dutch oven.
  • Serve immediately, topped with crumbled feta and crusty bread. Enjoy!
    crumbled feta cheese, crusty bread
    bowl of beer cheese soup with a slice of bread

Becky’s Tips

    • 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.
Serving: 1bowlCalories: 593kcalCarbohydrates: 19gProtein: 28gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 129mgSodium: 1759mgPotassium: 238mgFiber: 1gSugar: 5gVitamin A: 1559IUVitamin C: 2mgCalcium: 838mgIron: 1mg

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.

Close up of cooked diced onions.

Cook the onion: Cook 1 finely chopped onion in the butter until soft and translucent, about 5 minutes.

Ingredients to make beer cheese soup in a Dutch oven.

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.

Shredded cheese stirred into beer soup in a Dutch oven.

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.

Bowl of beer cheese soup with crumbled feta and a slice of bread.

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.

Dipping a piece of bread into a bowl of beer cheese soup.

more cheese recipes to try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.53 from 82 votes (73 ratings without comment)
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27 Comments
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Gigi Luscomb
Gigi Luscomb
November 21, 2023 4:46 pm

They ate an entire pot! We used our homemade beer, home canned chicken bone broth. Oh my gosh!5 stars

image
Samantha Marceau
November 22, 2023 9:10 am
Reply to  Gigi Luscomb

So happy to hear you love this recipe, Gigi!

Debbi
Debbi
January 24, 2023 5:51 pm

This was so easy and delicious! I also added Worcester sauce,garlic and hot sauce.5 stars

Samantha Marceau
January 25, 2023 9:52 am
Reply to  Debbi

Thanks so much for sharing what worked for you!

Bill
Bill
December 17, 2022 12:03 pm

Trippled the recipe
Used 35 oz Budweiser
2.5 lbs Sharp Cheddar
2 onions done in the Ninjal
Good stuff5 stars

Samantha Marceau
December 19, 2022 9:03 am
Reply to  Bill

So glad you enjoyed it, Bill!

Peggy
Peggy
September 25, 2022 1:59 pm

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!!4 stars

Samantha Marceau
September 28, 2022 9:27 am
Reply to  Peggy

We’re sorry this wasn’t quite to your taste! We hope it goes better next time!!

Helen
Helen
August 17, 2022 11:08 pm

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)!5 stars

Samantha Marceau
August 18, 2022 11:04 am
Reply to  Helen

We’re so glad you gave it a try, Helen!

Ruthi
Ruthi
July 5, 2022 6:47 pm

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.5 stars

Samantha Marceau
July 6, 2022 1:57 pm
Reply to  Ruthi

We hope you’ll try it again, Ruthi!

Jenn
Jenn
December 30, 2020 9:10 am

Sounds yummy! Can you substitute another beer for pale ale?

Becky Hardin
Becky Hardin
April 9, 2021 3:37 pm
Reply to  Jenn

I haven’t tried this, but you can give it a shot!

Tony
Tony
December 31, 2022 11:56 am
Reply to  Becky Hardin

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.5 stars

Samantha Marceau
January 2, 2023 10:10 am
Reply to  Tony

Thanks so much for sharing what worked for you, Tony!

Sonja
Sonja
November 8, 2020 8:56 pm

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.5 stars

Becky Hardin
Becky Hardin
November 12, 2020 12:27 pm
Reply to  Sonja

Thanks for sharing, Sonja!

John McCreight
John McCreight
December 21, 2018 1:04 pm

Easy and good!!! I do like the green onion garnish with it. Going to try it with a red beer next. Very good!5 stars

Brad
Brad
September 15, 2018 8:57 pm

Gave me gas