Servings
Font
Back
0 from 9 votes

Beer and Cheese Soup

Satisfy your comfort food cravings with this rich and creamy Beer and Cheese Soup. This easy to make one-pot soup recipe is cheesy and decadent. Serve it as a starter or as a main dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 people
Calories: 632 kcal
Course: Soup
Cuisine: American

Ingredients

  • 8 ounces bacon (original or thick-cut), chopped into 1/3-inch pieces
  • 1 celery stalk, finely chopped
  • 1 small onion, finely chopped
  • 1 small jalapeño, seeded and finely chopped
  • 3 cloves garlic cloves, peeled and minced
  • 1 tablespoon finely chopped fresh thyme
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 12 ounces pale ale beer (lager or pilsner)
  • 2 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1 cup half and half
  • 4 ounces gruyere cheese, shredded
  • 2 ounces smoked cheddar cheese, shredded
  • 8 ounces sharp Cheddar cheese, shredded
  • Salt and ground black pepper to taste
Optional
  • chives and or fresh thyme, finely chopped
  • toasted baguette, pretzels, croutons

Instructions

    Cup of Yum
  1. In a 6qt soup pot or Dutch oven, over medium-high heat, cook the bacon until crispy, about 6-7 minutes. When ready, using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain any excess grease.
  2. Drain off some of the bacon fat, keeping about 2 tablespoons of the drippings in the pot to sauté the vegetables and aromatics. Lower the heat to medium heat.
  3. Add the celery, onion and jalapeño and cook, stirring frequently until the vegetables become tender, about 5-6 minutes. Stir in the garlic and thyme and cook until aromatic, about 45 seconds.
  4. Next, add the butter and stir until completely melted. Sprinkle the flour into the pot to make a roux. Stir until the flour is fully incorporated and cook, stirring constantly for about 2 minutes or until the roux begins to get lightly browned.
  5. Gradually, add the beer, stirring until the mixture starts thickening, about 2-3 minutes. Add the chicken broth slowly, while stirring constantly then, add the half and half and mix to combine. Bring to a gentle bubble, lower the heat and simmer for about 3 minutes, stirring occasionally. Remove from the heat.
  6. Gradually, sprinkle in the Gruyere and smoked cheddar cheese, mixing after each addition, until the cheese is fully melted. Next, gradually add the sharp cheddar cheese, mixing after each addition until the cheese melts.
  7. Add half of the cooked bacon into the soup, reserving the remaining bacon to use as a topping. Season the creamy soup with salt and ground black pepper to taste.
  8. Ladle the soup into bowls and garnish with crispy bacon, chopped chives and/or fresh thyme. Serve with toasted bread.

Notes

  • Cook the roux for a couple of minutes to get rid of the starchy taste of raw flour.
  • After making the roux, pour in the beer a little bit at a time while stirring constantly to prevent any lumps. Do the same when adding the broth.
  • Remove the soup from the heat before adding the cheese.
  • Add the cheese a bit at a time, stirring between each addition. Add additional cheese once the previous addition has melted.
  • For a super smooth soup, don’t stir in the bacon. Simply add it as a topping.
  • Store the soup in an airtight container in the refrigerator for 3 days.
  • I don't recommend freezing this soup. 
  • To reheat leftover soup, place the soup in a small saucepan and warm it up over low heat, stirring as needed. You can also microwave the soup in small intervals, stirring often to prevent it from curdling.

Nutrition Information

Calories 632kcal (32%) Carbohydrates 16g (5%) Protein 26g (52%) Fat 50g (77%) Saturated Fat 25g (125%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 0.4g Cholesterol 127mg (42%) Sodium 747mg (31%) Potassium 314mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1127IU (23%) Vitamin C 6mg (7%) Calcium 590mg (59%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 632

% Daily Value*

Calories 632kcal 32%
Carbohydrates 16g 5%
Protein 26g 52%
Fat 50g 77%
Saturated Fat 25g 125%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Trans Fat 0.4g 20%
Cholesterol 127mg 42%
Sodium 747mg 31%
Potassium 314mg 7%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1127IU 23%
Vitamin C 6mg 7%
Calcium 590mg 59%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.