Beer Cheese Soup
User Reviews
5
Beer Cheese Soup
Description
Beer Cheese Soup begins with slowly cooking thick-cut bacon to render fat and develop flavor. The bacon is removed, and its drippings combine with butter to sauté diced onions long enough to caramelize and add sweetness. Garlic, hot sauce, Worcestershire sauce, and spices like mustard powder, smoked paprika, dried thyme, and a touch of cayenne build complexity.
Flour is incorporated to thicken the base, followed by gradual addition of beer and chicken broth, which dissolve the roux and introduce a malt note through the beer. Half and half is added for a creamy, smooth texture. Cheddar cheese is shredded from blocks and melted into the soup for body and richness. Green onions can be added for a fresh bite.
The soup offers a balanced savory profile: smoky from bacon, creamy from dairy, and slightly tangy and malty from beer and hot sauces. It functions well as a warming appetizer or main course. Pairing with crusty bread is recommended to soak up the broth.
Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Avoid crock pot preparation due to dairy curdling risk and to maintain flavor concentration achieved by stovetop simmering. Choose a beer with moderate flavor that suits drinking preference to avoid overpowering the soup. Freshly shredded cheese melts better than pre-shredded varieties, improving texture.
Ingredients
Soup
- 4-6 lices Bacon thick-cut
- 3 Tablespoons butter salted
- 1 yellow onion diced, large
- 2 cloves garlic minced
- 1 teaspoon hot sauce I use Frank’s hot sauce
- 1 teaspoon Worcestershire sauce
- 5 tablespoons flour
- 12 oz. beer see notes
- 2 cups chicken broth
- 2 cups half and half half milk/half cream
- 1 bay leaf
- 2 ½ cups cheddar cheese see notes, shredded
- 2 green onions diced
Seasonings
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper optional
Instructions
Prep Work
- Cook the bacon slowly over low heat in a in a 3.5-quart soup pot. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
- Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
Make the Soup
- Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and cook for 15 minutes, stirring frequently. They should begin to brown and caramelize, this adds a nice sweet offset to the beer.
- Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine. Add the flour and cook for 2 minutes, stirring continuously.
- Add the beer in small splashes, stirring continuously. (It will be thick.)
- Add the chicken broth and half and half in the same manner. (If desired, you may use an immersion blender to blend the onions fully into the broth.)
- Add the bay leaf. Bring to a gentle bubble. Let it simmer gently, reduce, and thicken for 15 minutes, uncovered, stirring occasionally.
- Reduce heat to low and let the soup cool for a minute. Remove the bay leaf. Gradually sprinkle in the shredded cheese, stirring continuously. (Doing so over low heat ensures that the dairy doesn’t separate, which maintains a smooth consistency.)
- Garnish with bacon and green onions and serve!
Notes
- Use block cheese and shred it yourself for better melting and flavor quality.
- Choose a beer you'd enjoy drinking; avoid very hoppy or strong-tasting varieties to prevent off-flavors.
- Do not prepare the soup in a crock pot to avoid curdling and to allow simmering that concentrates flavors and cooks off alcohol.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- This recipe yields about 6 cups of soup; nutritional info is per cup.
- Pair the soup with crusty, airy bread for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 914mg | 38% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1031IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 441mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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