Beer Cheese Soup Recipe

Overhead view of an aqua bowl of Beer Cheese Soup with carrots and green onions and a slice of rustic bread being dipped in the soup.

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!

Course Soup

Cuisine American

Keyword Beer Cheese Soup

Prep Time 10

Cook Time 20

Total Time 20

Servings

Calories 465kcal

Author Michele @ Flavor Mosaic

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.

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