Beer Cheese Soup
24 Comments
Posted: 10/22/20
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The best Beer Cheese Soup that will warm you up from the inside out on a cold winter day! This homemade soup is one of our favorites and is smooth, creamy and delicious. We love topping it with popcorn, but you can also topped it with fried bacon or make soft pretzels and dunk them.
If you are looking for a delicious way to mix up your soup recipes try this easy Beer Cheese Soup. It’s a favorite you can find in restaurants across the midwest. Comforting, delicious and so easy to make.
The combo of a cheesy base with hints of beer is the perfect blend of flavors. Make a batch of dinner rolls to go with it!
Why this recipe works:
- It’s perfect for a busy night because it’s ready in less than 30 minutes.
- The perfect smooth cheesy base flavored with a hint of beer.
- It’s better than the restaurants and so easy to make at home.
Ingredients Needed
- Butter
- Flour
- Chicken broth
- Half and half
- Worcestershire sauce
- Beer – We recommend a lager or stout, but you can also use Pilsner or Amber Ale. A pale beer is recommended, but pick a beer you enjoy drinking because it will flavor the soup.
- Velveeta – This can be replaced with any smooth melting cheese like gruyere, sharp cheddar cheese, medium cheddar cheese or pepper jack cheese to give it a little zip. Or you can even mix a few different cheese together!
- Popcorn – This is used for garnish. You can skip this or use fried bacon.
This soup is also great served in a bread bowl.
Steps to Prepare
- Melt butter over low heat in a medium saucepan.
- When the butter is melted, whisk in the flour until smooth.
- Cook 5 minutes.
- Gradually add broth to flour mixture while whisking.
- Add the half and half continue to whisk.
- Stir in cheese until melted. Simmer until hot.
What kind of beer should I use?
A lager or stout would be a great choice. A Pilsner or Amber Ale, would also be delicious! Just like when you’re cooking with wine, only cook with a beer you would drink.
Topping Options
We always use popcorn on top of ours, but other toppings can be fried bacon or make pretzels to dunk in it.
Why is my soup grainy?
Make sure you do not boil this soup at a high temperature. This is what causes it to be grainy. The cheese curdled into little clumps from heating it at to hot of a temperature.
Can you freeze this soup?
Absolutely! This soup freezes great! Store well in an airtight container and you can store this soup in your freezer for up to three months.
Make sure when you reheat it that you use a very low heat. If it boils it will separate.
More Delicious Soup Recipes
- Cheesy Bacon Potato Soup Recipe
- Slow Cooker King Ranch Chicken Soup
- Pressure Cooker Taco Soup
- Crock Pot Beef and Noodle Soup
Please take a moment and leave a five star comment below, I know you’ll love this soup!
Or if it’s easier, tag me on Instagram @julieseatsandtreats or #julieseatsandtreats – I can’t wait to see what’s cooking in your house!
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Beer Cheese Soup
A cheese soup with a hint of beer flavor that is a quick and easy dinner recipe to make.
Ingredients
- 1/2 c. butter
- 1/2 c. all-purpose flour
- 2 cans chicken broth 14.5 oz each
- 1 can hot water refill an empty chicken broth can with water
- 2 c. half and half
- 1/2 tsp Worcestershire sauce
- 12 oz can beer
- 16 oz Velveeta
- Popcorn for garnish
Instructions
- In a large sauce pan melt butter over low heat. Slowly whisk in flour until smooth. Cook 5 minutes.
- Gradually add broth to flour mixture while continuously whisking. Continue to whisk and add half and half and Worcestershire. After that add hot water and beer while continuously whisking.
- Continue to cook over medium heat while continuously whisking until soup thickens. Stir in cheese until melted. Simmer until hot.
- Serve and garnish with popcorn.
Video
Nutrition Information
Calories: 386kcal (19%), Carbohydrates: 23g (8%), Protein: 15g (30%), Fat: 25g (38%), Saturated Fat: 16g (100%), Cholesterol: 77mg (26%), Sodium: 1411mg (61%), Potassium: 382mg (11%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 1136IU (23%), Vitamin C: 8mg (10%), Calcium: 401mg (40%), Iron: 1mg (6%)
Anne says
I have enjoyed beer cheese soup in restaurants my entire life. When I decided to make it myself the first recipe I tried did indeed call for carrots onion and celery and the soup pulverized with an immersion blender when it was done cooking. It had a grainy texture, not what I remembered and not what I was looking for. Your recipe was exactly what I wanted. So easy, so quick, so delicious, so smooth and creamy. Funny story: just now as I’m making a pot and I put a half a cup of Worcestershire in the pot in the pot instead of 1/2 a teaspoon. I thought oh no, this soup is ruined. Surprisingly enough, it’s still mucho delicioso! Thanks Julie! You’re the best!
Julie Evink says
Wahoooo! Great to hear Anne! Thanks for commenting and rating the recipe!
Todd says
Most Beer Cheese soup recipes call for flattening the beer first. To you recommend that here as well?
Julie Evink says
I guess I’ve never heard of that or tried it… so I wouldn’t recommend it?
Justin Hayes says
Can you make this recipe in a slow cooker?
Julie says
You could maybe make it on the stove and transfer to a warmed slow cooker to keep it hot but making it in the slow cooker won’t give you the same creamy thickness as making it on the stove top.
LuJean Thielke says
Julie this is one of my favorite soups. Thanks for sharing once again!👍❤️
Julie says
You’re welcome! I’m glad you love it!
Irene says
I can’t wait to make this soup! It is awesomely simple and looks delicious. Should be great! Thanks Julie!
Julie says
You’re welcome! I hope you love it!
Abbey says
I followed the directions accordingly but the soup would just not get thick 🙁
Julie Evink says
Oh no! That’s a bit odd. The flour in there should thicken it, I’ve never had this issue.
Mary Holleran says
Will try this soup for Easter. Having 15 people, so can I double the recipe? Also, can I make it a day ahead and re-heat it? Thank you.
Julie Evink says
It should reheat fine. It might separate when it cools a bit but when you reheat it on the stove it will come back together when you whisk it. Yes, I would recommend doubling it.
Taylor says
When do you add the beer?
Julie Evink says
I’ve updated the recipe. Sorry!
Linda says
This soup sounds like the perfect remedy on a cold day. I mean, what could be better than beer and cheese? lol What great stores about your small town. It sounds like a fun place to live with a close knit community that loves their blogger. Have a merry Christmas!
Julie Evink says
Ha! I like your thinking 🙂
Tea Sea says
I made it!! Tweeked it a bit, but you are right on!! I have to admit, I didn’t know when to add the beer, that step was skipped, so I did it at the end. . . Serves 5 or 6? Me and two burly guys and the pot is almost empty. Thanks for a simple and delicious soup!
Tea Sea says
I’m still making this soup!! Had to look it up as I left my recipe book I have it in, Up North. I do add celery, carrot and onion, use my stick blender and it is the best. Thanks Julie!!
Julie says
So glad to hear it! I love when my recipes can become a staple meal, thanks for sharing!
South says
Just made it for my family, it was great! I agree with adding a little bit of minced celery, carrot, and onion to give it just a hint of texture. Overall this soup reminded me of eating at a cozy pub near U of M when visiting Minnesota in the dead of winter. It warms you right up! Thanks for the recipe!
Julie says
Perfect! I’m so glad you enjoyed it!
Malinda @Countryside Cravings says
This soup looks absolutely wonderful!! I have to admit I have never had beer cheese soup! I have to agree when you get those wonderful comments it makes the day so much better and worth every bit of it!