This beer cheese soup is hearty, rich, and absolutely bursting with flavor. It’s perfect for a cold night and only takes 40 minutes to make.
I’m a huge fan of soup. There’s nothing better than a steaming bowl of soup on a cold night. This beer cheese soup has quickly become one of my favorite recipes. It has so much flavor packed into it, with beer, cheese, bacon, garlic, and dried mustard. Plus, it’s full of veggies too. It’s hearty, comforting, and has so many fun ingredients. And it only takes 40 minutes to make!
This is one of my go-to weekday meals. Not only is it quick to make, but it’s super easy, too. And it only uses ingredients that you probably already have in your fridge or pantry. You’ve got to make this cozy soup.
Why You’ll Love This Easy Beer Cheese Soup Recipe
The name should be enough to make you want to try this hearty soup. But in case it isn’t, here’s why I know you’ll love it.
- All your favorite flavors. This soup has beer, cheddar cheese, and bacon. Those are 3 of the best ingredients in the world! What more could you ask for?
- Easy. There are a lot of ingredients in this recipe. That’s why it’s so flavorful. Despite that, it’s such an easy soup to make. It only takes 40 minutes and a little bit of work to make this rich, comforting soup.
- Large batches. This is a great recipe for when you have a lot of people to serve. As long as you have a big enough pot, you can double or even triple the recipe. It’s just as easy to make a huge batch of this soup.
What You’ll Need
Here are the ingredients that you’ll need to make this cheesy beer soup. Scroll to the recipe card at the bottom of the article to see the exact amounts for each ingredient.
- Onion – I like to use white onions for this recipe, but red or yellow onions will also work.
- Beer – Ales and pilsners work best for this soup.
- Chicken stock
- Dry mustard
- Butter – Be sure to use unsalted butter.
- All-purpose flour
- Cheddar cheese – You can use pre-shredded cheese for this recipe, or shred your own.
- Milk – For the creamiest soup, use whole milk.
How to Make Beer Cheese Soup With Bacon
Here’s how to make this creamy cheese soup in just 40 minutes.
- Cook the bacon. Cook the bacon in a large pot. When the bacon is done cooking, drain it on a paper towel. Pour out the bacon fat, leaving about a tablespoon in the pan.
- Sauté the veggies. Add the onions, celery, carrots, and garlic to the pan. Sauté until they’re soft, but don’t brown them.
- Add the roux. Put the butter and the flour in the pan, and stir until the flour is cooked.
- Pour in the liquids. Whisk in the chicken stock and the beer.
- Add in the bacon. Put half of the cooked bacon into the soup.
- Blend. Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, pour the soup into a normal blender. Blend the soup, then return it to the pan.
- Boil. Bring the soup to a boil.
- Add the cheese. Lower the heat to medium, and add the cheese gradually. Whisk until the soup is smooth.
- Finish the soup. Add the dry mustard and the milk, and whisk to combine. Cook until the soup is warm.
- Serve. Ladle the soup into bowls, and top it with the rest of the bacon.
Tips and Tricks
Here are a few tips for when you make this cheesy soup.
- Add the chicken stock slowly. Pour the chicken broth into the soup very slowly. You’re adding it to a roux of butter and flour, which will thicken the liquid. If you add it too quickly, the liquid will separate and the soup won’t become thick. Add a drizzle of broth, and whisk until everything is mixed together. Repeat the process, adding a larger amount each time. By the time you’ve added all the broth, you can pour the beer in normally.
- Be careful with the cheese. When adding the cheddar cheese, start with a little. Whisk until the soup becomes completely smooth, and then add a little more. If you add all the cheese at once, it won’t melt properly.
- Have fun with toppings. This recipe uses bacon as a topping for the soup. However, you can get creative and add any other ingredients that you want. Some of my favorite ingredients for putting on top of this soup are popcorn, green onions, croutons, and jalapeños.
What to Serve it With
I love to serve soups with some bread and salad. Here are a few of my favorite recipes for serving with beer cheese soup.
- Cheesy Garlic Bread
- French Bread Dinner Rolls
- Garlic Bread in Air Fryer
- Simple Tossed Salad
- Tomato Mozzarella Salad
- Chicken Caesar Salad
How to Store and Reheat Leftover Beer Cheese Soup
This soup will last for up to 5 days in the fridge. Just make sure to store it in an airtight container. Reheat on the stove over medium heat until hot, or in the microwave on 80% power in 20-second increments. If the soup is too thick, add a little bit of milk or chicken broth.
Can This Recipe Be Frozen?
Absolutely! I love to make a large batch of this soup so I can store it in the freezer. It will last for up to 5 months if stored in an airtight container. Thaw overnight in the fridge or fully defrost before reheating.
More Easy Soup Recipes
If you enjoyed this hearty beer cheese soup, then check out some of my other favorite easy soup recipes.
- Leftover Turkey Soup
- Ham and Split Pea Soup
- Turkey Wild Rice Soup
- Tomato Tortellini Soup
- Hot and Sour Soup
Beer Cheese Soup
This beer cheese soup is hearty, comforting, and rich. It's packed full of beer, cheese, and bacon, and only takes 40 minutes to make.
- 3/4 cup onion, finely diced
- 1/2 cup celery, diced
- 3/4 cup carrots, diced
- 1/2 pound bacon, chopped
- 2 (12 oz) beers (I used Spotted Cow, but any ale or pilsner would work)
- 4 cups chicken stock
- 1 tablespoon dry mustard
- 1 tablespoon minced garlic
- 1/2 cup butter
- 1 1/4 cups all-purpose flour
- 2 pounds cheddar cheese
- 3 cups milk
- In a large pot, brown the bacon. Remove from the pan, and drain on a paper towel. Remove the bacon drippings, leaving about 1 tablespoon in the pan.
- Add the onion, celery, carrots, and garlic, and sauté until soft. Do not brown the veggies.
- Add the flour and butter, stirring until the flour is cooked.
- Slowly whisk in the chicken stock and beer.
- Add back in about 1/2 of the bacon. Save the rest for the garnish.
- Using an immersion blender, blend until smooth. If you don't have an immersion blender, you can use a food processor or a regular blender.
- Bring the soup to a boil. Reduce the heat to medium and gradually add the cheese while mixing until smooth.
- Add the milk and dry mustard, and whisk until combined and heated through.
- Serve garnished with bacon.
- Adapted from St. Francis Brewery
- This recipe can be easily cut in half for a smaller crowd, or doubled for a party.
- Store in an airtight container in the fridge for 5 days, or in the freezer for 5 months.
- Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.
- Add milk or chicken broth if the soup is too thick when reheating.
Amount Per Serving Calories 595Total Fat 42gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 16gCholesterol 121mgSodium 1027mgCarbohydrates 22gFiber 1gSugar 6gProtein 30g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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That soup looks SO good, seriously, it’s tough to make good looking soup and then make it look good in a photograph as well. Love the garnish too =)
Wendy (The Weekend Gourmet) says
This looks so good…especially with the bacon on top! We’ve got just a few more weeks before the warm weather settles in for a while here in Texas, so I need to make more soup!
My Inner Chick says
Oh, My Goodness,
This soup looks F A B !!!
I think my hubby would love this soup too. 🙂 What a great idea of cheese and beer in a soup. 🙂
What a delicious way to get your beer intake!
Barb @ Profiteroles and Ponytails says
Wow, I’ve never had beer and cheese soup. This looks amazing, and I think it is something that the entire family would enjoy.
Sandra's Easy Cooking says
This sounds really interesting, Erin! I made before cheese and potatoes combo but never with beer! Recipe is just fantastic! Well done sweetie!
Baking Serendipity says
Is it bad that all I can focus on is that pretzel roll in the back corner of your photo? 🙂
Wondered if anyone would notice that!
Jennifer (Delicieux) says
This totally sounds like a recipe my fiance would love. Beer and cheese are definitely a way to a mans heart I’ve found. 😀 Thanks for sharing.
Veronica Gantley says
Beer and cheese my two favorites, and you made them into a soup. Yum.
Anna @ hiddenponies says
I have sooo many beer cheese recipes I am dying to try, and this is one is getting added to the top of the pile! Now if the beer and cheese would just last long enough to make it into a recipe 😛
Stephanie @ Eat. Drink. Love. says
Beer and cheese. With bacon. Does it get any better?!
Oooo, I haven’t had beer cheese soup in forever, Erin. This looks wonderful! And like others have said… BACON!!!
I love that you used Spotted Cow! This soup looks wonderful.
This sounds creamy and rich. A great way to celebrate – St. Patty’s Day. No calories – right:)
Elyse @The Cultural Dish says
Oh yes please!! This looks so delicious! I love the bits of bacon on top too!
Its been that in between weather where its still cool enough for a bowl of soup and this one really really looks like it would hit the spot right now with all its cheesy goodness.
Ok, this looks ah- amazing! Not gonna lie, I saw this on Pinterest and was drawn in by the pic with Spotted Cow. Since I’ve moved away from Madison, I crave that regularly. People actually gave it to us for wedding presents and I was hiding it all over our pantry to try to make it last longer. Why can’t they sell it everywhere?! I’m making this tonight (sans cow) , can’t wait!!
HA!! I love Spotted Cow, and miss is so much since moving away from Madison! My family still lives there though, so they import it for me 🙂
Hope you enjoy the soup!
That looks absolutely delicious. Beer and cheese soup is one of my favorites, especially in the fall. I’m looking forward to trying this recipe.
This soup is is so flavorful. I am so curious to try this recipe.
I’ve made it for my family! And now it’s our favorite!
This is seriously amazing!! My husband really loved this soup!
I will definitely make this again! Super comforting!
I cannot get enough of this dip. It is so good and so many amazing things to dip in there!