5 from 18 votes
Beer Cheese Soup Recipe
Beer Cheese Soup combines sharp and mild cheddar melted into a creamy base enriched with butter, milk, and heavy cream. The soup features tender diced carrots, celery, and onion simmered with garlic and bay leaves, creating a cozy, savory broth mellowed by a splash of light beer and a touch of Worcestershire sauce. It offers a comforting, rich texture ideal for cooler days, garnished with chives and served with crusty bread for dipping.
Prep Time
10 mins
Cook Time
20 mins
Total Time
20 mins
Servings:
6
Calories:
465 kcal
Course:
Soup
Cuisine:
American
Ingredients
- ½ teaspoon extra virgin olive oil
- 1 onion finely chopped, small
- 1 ½ cups carrot cut in small cubes
- ¾ cup celery (chopped)
- 2 garlic minced, cloves
- 2 bay leaf
- 4 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 12 oz light beer
- 2 cups vegetable stock
- 1 tablespoon Worcestershire sauce
- ¾ cup milk whole
- 1 cup heavy cream
- 7.05 ounces cheddar cheese shredded, sharp
- 7.05 ounces mild cheddar cheese shredded
- salt to taste
- black pepper to taste
- chives (for garnish)
Instructions
- In a large saucepan or pot, heat oil over medium-low heat. Add onion, carrots, celery, and garlic with bay leaves. Cook for about 5 minutes or until the vegetables are tender. It is important that the vegetables be tender.
- Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
- Pour the beer, vegetable broth, Worcestershire sauce, milk, and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer, and continue to simmer for about 10 minutes.
- Gradually add the cheese, allowing each addition to melt. Season to taste with the salt and pepper.
- Serve hot garnished with chives and bread
Cup of Yum
Notes
- Keep the soup at a low simmer to avoid dairy separation and maintain a creamy texture.
- Use freshly shredded cheese and add it gradually to melt evenly and prevent graininess.
- Chop the carrots, onion, and celery into uniform small pieces for consistent tenderness since the soup is not blended.
- Serving from a slow cooker on warm allows a soup bar setup for guests to customize bowls.
Nutrition Information
Calories
465kcal
(23%)
Carbohydrates
14g
(5%)
Protein
20g
(40%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
108mg
(36%)
Sodium
821mg
(34%)
Potassium
364mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
6667IU
(133%)
Vitamin C
5mg
(6%)
Calcium
587mg
(59%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 465
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 821mg | 34% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 6667IU | 133% |
| Vitamin C | 5mg | 6% |
| Calcium | 587mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.