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5.0 from 6 votes

Beer Cheese Soup

Creamy and comforting, this beer cheese soup is an easy dinner recipe that can be ready to eat in 30 minutes! Perfect for a family weeknight dinner.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 4 lices Bacon
  • 1 talk celery chopped
  • ½ cup onion diced
  • 1 bell pepper seeds removed, diced
  • 2 cloves garlic minced
  • ¼ cup all purpose flour
  • 1 (12 ounce) beer
  • 1½ cups chicken broth
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese shredded
  • ½ tsp paprika
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Cook the bacon in a large dutch oven or stock pot over medium-high heat. Cook the bacon to desired crispness. Remove the bacon and leave the grease.
  2. Add the celery, onion, and bell pepper. Stir while sautéing for about 5 minutes until the veggies are tender and the onion is translucent. Add in the garlic and cook an additional 30 seconds.
  3. Add the flour and stir until the vegetables are coated in the flour. Cook for 2-3 minutes.
  4. Add the beer, chicken broth and heavy cream. Stir until fully combined. Bring to a boil then lower the heat to medium.
  5. Continue to cook for another 15 minutes.
  6. Remove the pot from the heat and stir in the sharp cheddar cheese. Stir while the cheese melts.
  7. Add the paprika. Add the salt and pepper to taste. 
  8. Serve soup warm garnished with parsley, more shredded sharp cheddar cheese and crumbled bacon on the top.

Notes

  • *Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
  • *Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
  •  
  • Smooth Texture: If you’re wanting to get a smooth texture, you can use an immersion blender and blend up the soup, this would blend in the veggies and allow the flavor to remain.
  • Thicker: Add potatoes and blend for a thicker soup. Or if you want something with less carbs, you can add cauliflower and blend. Simply add the potatoes or cauliflower and let simmer in the soup until softened. Use an immersion blender to blend up and create a smooth, thick texture to the soup.
  • Beer: My preference when making this for my family (which includes children) is to use a pilsner, this is a nice light option that doesn’t impart a heavy flavoring. Avoid hoppy beers as this can create a bitter flavor in the broth. 
  • Leftovers: store in the refrigerator in a sealed container for 3-4 days. Reheat on the stovetop or in the microwave. 

Nutrition Information

Serving 1bowl Calories 579kcal (29%) Carbohydrates 14g (5%) Protein 20g (40%) Fat 50g (77%) Saturated Fat 28g (140%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 0.03g Cholesterol 140mg (47%) Sodium 870mg (36%) Potassium 298mg (9%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 2553IU (51%) Vitamin C 41mg (46%) Calcium 460mg (46%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1bowl
Calories 579kcal 29%
Carbohydrates 14g 5%
Protein 20g 40%
Fat 50g 77%
Saturated Fat 28g 140%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 0.03g 2%
Cholesterol 140mg 47%
Sodium 870mg 36%
Potassium 298mg 6%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 2553IU 51%
Vitamin C 41mg 46%
Calcium 460mg 46%
Iron 1mg 6%

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