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
- 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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