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HomeRecipesSoups & Stews

Beer Cheese Soup

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By: IsabelPosted: 12/10/18

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This beer cheese soup recipe is made with two types of shredded cheese, a bottle of your favorite wheat beer and diced jalapenos! It’s perfect for dunking and dipping freshly baked pretzels and crusty bread.

Beer cheese soup on a table with pretzels.

Hello, fellow cheese lover! Say hello to my favorite beer cheese soup!

I’m going to go ahead and high five you because you probably love cheese as much as I do, otherwise you wouldn’t be looking at this beer cheese soup recipe, am I right?

Made with lots of hidden veggies, mild and smoked shredded cheddar cheese and bottle of your favorite wheat beer, this beer cheese soup is velvety smooth and full of comforting, warm flavors. I made a batch of this soup in the morning a few weeks ago and John and I ended up eating the entire batch by the end of that same night!

Ingredients in beer cheese soup

  • your favorite wheat beer
  • diced jalapenos (optional – feel free to leave this out if you don’t like spicy foods)
  • minced onions, carrots, celery and garlic
  • shredded mild cheddar cheese and smoked cheddar cheese
  • broth (vegetable or chicken)
  • olive oil, butter, flour and milk
  • herbs and spices – dry mustard, paprika, smoked paprika, salt, black pepper
Ingredients in beer cheese soup

How to make beer cheese soup

  1. Cook veggies: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, celery, carrots, jalapenos, garlic, dry mustard, paprika, smoked paprika and salt. Saute for 10 minutes until the vegetables have softened.
  2. Simmer: Add the beer and broth and heat to a low simmer.
  3. Make a roux: Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 6 minutes, whisking the mixture often.
  4. Thicken: Add the mixture to the simmering soup, and let cook for 5 more minutes. The soup will begin to thicken.
  5. Add milk: Whisk in the milk and simmer again for 10 minutes. Remove from heat let the soup cool down for 5 minutes.
  6. Add cheese: Add the cheddar and smoked cheddar cheeses and stir together, until the cheese is completely melted. Season with salt and black pepper to taste and serve.
  • How to make beer cheese soup - add shredded mild and smoked cheddar cheese
  • How to make beer cheese soup - mix in the cheese
  • How to make beer cheese soup - keep mixing in the cheese until it's fully melted and velvety smooth

Tips and tricks

  • Afraid the soup may be too spicy? You can completely leave the jalapenos out of the soup or you can scrape out the seeds from and discard them. (Learn more about Jalapeno Peppers.)
  • If the soup is too thick when reheating, stir in a splash of broth or milk to thin it out to your liking.
  • Like it smooth? This recipe leaves the chunks of jalapenos, carrots and onions as they are in the soup. If you prefer the soup to be completely smooth, use an immersion blender to blend the soup before you add the shredded cheese.
Beer cheese soup in a white bowl topped with thinly sliced jalapenos.

Wondering what to serve with your bowl of soup? Pretty much anything you’d like to dunk in a velvety bath of cheese would work. Here are a few ideas!

What to serve with Beer Cheese Soup

  • soft pretzels
  • a crusty loaf of french bread
  • large croutons to soak up all the goodness
  • a sandwich – a roast beef, a reuben or even a grilled cheese!
Two hands holding a bowl of warm beer cheese soup.

More soup recipes you’ll love

  • Chicken Enchilada Soup
  • Easy Green Chicken Chili
  • Chicken Tortilla Soup
  • Taco Soup
  • Chicken Pozole Verde

Recipe

4.25 from 12 votes

Beer Cheese Soup

Serves: 6 servings
Print
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Beer cheese soup
Prep: 15 minutes
Cook: 35 minutes
Total : 50 minutes
This beer cheese soup recipe is made with two types of shredded cheese, a bottle of your favorite wheat beer and diced jalapenos! It's perfect for dunking and dipping freshly baked pretzels and crusty bread.

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 large onion, minced (about 1/2 cup)
  • 3 stalks celery, minced
  • 2 medium carrots, minced
  • 3 jalapenos, diced (optional)
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon coarse kosher salt
  • 1 12-ounce bottle wheat beer
  • 2 cups vegetable broth (or chicken)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup whole milk
  • 8 ounces shredded mild cheddar cheese
  • 4 ounces shredded smoked cheddar cheese
  • salt and pepper, to taste

Instructions

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, celery, carrots, jalapenos, garlic, dry mustard, paprika, smoked paprika and salt. Saute for 10 minutes until the vegetables have softened.
  • Add the beer and broth and heat to a low simmer.
  • Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 6 minutes, whisking the mixture often.
  • Add the mixture to the simmering soup, and let cook for 5 more minutes. The soup will begin to thicken.
  • Whisk in the milk and simmer again for 10 minutes. Remove from heat let the soup cool down for 5 minutes.
  • Add the cheddar and smoked cheddar cheeses and stir together, until the cheese is completely melted. Season with salt and black pepper to taste and serve.

Isabel’s Tips:

Recipe adapted from Pinch of Yum.

Nutrition Information

Serving: 1/6th of recipe Calories: 441kcal (22%) Carbohydrates: 25g (8%) Protein: 18g (36%) Fat: 30g (46%) Saturated Fat: 17g (85%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 0g Cholesterol: 84mg (28%) Sodium: 1362mg (57%) Potassium: 421mg (12%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 4850IU (97%) Vitamin C: 25.6mg (31%) Calcium: 480mg (48%) Iron: 0.9mg (5%)
Author: Isabel Eats
Course:Soup
Cuisine:Mexican
Beer cheese soup
Did you Make my Beer Cheese Soup?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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Recipe Rating:




  1. Eric says

    Posted on 9/27 at 6:16 pm

    4 stars
    Better than wheat beer is a good hearty lager, Marzen, Oktoberfest? Low hop bitterness, malty profile. This is a good recipe minus the jalapenos.

    Reply

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