Here’s an easy recipe for Cheese Beer Soup. It’s the soup recipe for beer lovers and cheese lovers!
Cheese Beer Soup
With this recipe, you’ll end up with a delicious and creamy, rich cheese soup flavored with beer. It’s best to use your favorite beer so you can enjoy it that much more.
From a RecipeGirl reader:
Absolutely amazing! I used an Amber beer and then let it sit over night! If you have never done a Roux (the flour and butter mixture in the beginning), look it up online and learn about how to do it. It’s the base of your soup, and if your soup tastes off then the chances are it’s the Roux. Thanks for sharing!
🛒Ingredients needed:
- unsalted butter
- all purpose flour
- chicken or vegetable broth
- onion, celery and carrot
- sharp cheddar cheese
- whole or 2% milk
- beer
- parsley
- salt and white pepper
✏️How to make Cheese Beer Soup:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
-
In large skillet, melt the butter and whisk in the flour and cook, stirring, until browned. Slowly whisk in the broth, stirring constantly. Cook until slightly thickened. Add the vegetables and simmer for 20 minutes. Stir in the cheese until melted. Add the milk and the beer and stir to combine. Add the parsley and cook on low heat for another 5 minutes.
-
Season to taste with salt and pepper. Serve hot.
➡️Recipe Tips:
- Substitute vegetable broth for chicken broth to make this vegetarian.
- Don’t be afraid to experiment with different beers. Each type will give this soup a slightly different flavor.
- When cooking the butter and flour (roux), use a medium-high heat and know that it will take a bit to reach the chestnut brown color you’re looking for.
✔️What to serve with Beer Cheese Soup:
- If ever a soup was shouting out for a warm, crusty bread this is it.
- I like to serve this with a hearty salad like Arugula, White Bean and Roasted Red Pepper Salad or Avocado Pine Nut Salad (my favorite).
- The beverage of choice? Beer, of course!
★How to Store:
Milk and cream based soups often don’t freeze well. The milk products tend to separate when frozen, so store leftovers in the refrigerator to enjoy over the next few days.
❤️Why I love this recipe:
- From start to finish this only takes an hour to make and most of that is cooking time.
- I have plenty of beer lovers in my family, so a beer soup is a sure fire win.
- This recipe makes enough that there is usually some leftover, making for nice, warm lunches.
The Best Soup Recipes:
- Bean and Sausage Soup
- Chicken Tortilla Soup
- Rigatoni Meatball Soup
- Creamy Mexican Turkey Soup
- Minestrone Soup
Cheese Beer Soup
Ingredients
- ¼ cup (½ stick) unsalted butter, melted
- ½ cup all purpose flour
- 1½ quarts chicken or vegetable broth
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup finely chopped carrots
- 8 ounces good quality sharp cheddar cheese, shredded
- 1½ cups whole or 2% milk
- 12 ounces good beer
- ½ cup chopped fresh parsley
- salt, to taste
- white pepper, to taste
Instructions
- In large skillet, melt the butter and whisk in the flour- cook, stirring, until browned. Slowly whisk in the broth, stirring constantly. Cook until slightly thickened. Add the vegetables and simmer for 20 minutes. Stir in the cheese until melted. Add the milk and the beer and stir to combine. Add the parsley and cook on low heat for another 5 minutes.
- Season to taste with salt and pepper. Serve hot.
Notes
- Substitute vegetable broth for chicken broth to make this vegetarian.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely amazing!! I used an Amber beer and then let it sit over night!!!!! If you have never done a Roux (the flour and butter mixture in the beginning) Look it up online learn about how to do it. It’s the base of your soup and if your soup tastes off chances are it’s the Roux.
Thanks for sharing!!!!!!!!