15 Minute Beer Cheese Soup Recipe

15 Minute Beer Cheese Soup Recipe

Course: Soup

Cuisine: American

Cook Time: 15

Total Time: 15

Servings: bowls

Calories: 593kcal

Author: Becky Hardin

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
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. Serve with crusty bread. Enjoy!
Crumbled feta cheese, Crusty bread

Video

Notes

Cook the onions until just translucent.

Serve hot for the best texture.
Nutritional information does not include optional ingredients.

Storage: Store beer cheese soup in an airtight container in the refrigerator for up to 3 days.

Nutrition