5.0 from 18 votes
Beer Cheese Soup Recipe
Warm, cozy, hearty, and creamy, this easy Beer Cheese Soup, filled with carrots, celery, and flavorful cheddar cheese, can be on the dinner table in 20 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 465 kcal
Course:
Soup
Cuisine:
American
Ingredients
- ½ teaspoon extra virgin olive oil
- 1 small onion (finely chopped)
- 1 ½ cups carrots (cut in small cubes)
- ¾ cup celery (chopped)
- 2 garlic cloves (minced)
- 2 bay leaves
- 4 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 12 oz light beer
- 2 cups vegetable stock
- 1 tablespoon Worcestershire sauce
- ¾ cup whole milk
- 1 cup heavy cream
- 7.05 ounces sharp cheddar cheese shredded
- 7.05 ounces mild cheddar cheese shredded
- sea salt and ground 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
- Don’t turn up the heat. Soups with a roux and dairy base have the tendency to separate if the heat gets too high. Don’t let it get above a low simmer.
- Shred the cheese. Shredded cheese added gradually will melt the best and most evenly. Also make sure that the base is hot enough for the cheese to melt on contact or it could sink and burn to the bottom of the pan.
- Make a Beer Cheese Soup Bar. Yes, a soup bar! Place your completed soup into a slow cooker on the “warm” setting with a ladle. In small bowl, provide all the variations and allow guests to build their bowl.
- Shred your own cheese. I mention this twice because it is so important. Pre-shredded cheese is often the culprit for a grainy texture or weird aftertaste.
- Dice the Veggies. Chop the carrots, onion and celery in a similar and small size. Since the soup isn’t blended, you want to make sure all of the veggies are a uniform size.
Nutrition Information
Calories
465kcal
(23%)
Carbohydrates
14g
(5%)
Protein
20g
(40%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
821mg
(34%)
Potassium
364mg
(10%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
6667IU
(133%)
Vitamin C
5mg
(6%)
Calcium
587mg
(59%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
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.