This easy Beer Cheese Soup recipe is the perfect way to warm up on a chilly, fall day. Loaded with bacon, beer and cheese, this comforting soup is perfect for game day!
Love soup? Make sure to try this Zuppa Toscana Soup, Crockpot Chili and Taco Soup!
Beer Cheese Soup
Fall is finally here and there’s nothing I’m more excited about that eating allthesoup. Well, that, and PUMPKIN!
I’m kicking off soup season with a real crowd pleaser, Beer Cheese Soup. Whether you’re ladling up this hot cheesiness on game day or settling in for a cozy afternoon of movie watching, this soup hits all the comfort markers of a good soup.
What’s In Beer Cheese Soup
Beer and cheese, duh. No, but really, there’s a whole lot of yumminess that goes into this beer and cheese soup which gives it it’s nice, deep flavor:
- bacon – the smokiness of the bacon pairs perfectly with the beer
- onion
- carrot – not just for flavor, the carrot adds to the lovely orange hue of the beer cheese soup
- garlic
- pimientos – one of my favorites, this ingredients really contributes to the color and flavor of the soup
- butter – added to the bacon grease, it creates the foundation for the roux
- all purpose flour
- cream cheese – the richness of the cream cheese counters the bitterness of the beer
- sharp cheddar cheese – I used Tillamook sharp because it’s my very favorite cheese of all time and it goes perfectly in this soup
- chicken broth – use low sodium so you can season to taste
- beer – I used Lagunitas, use a beer that you like to drink because you will absolutely be able to taste it
- whole milk or half and half – adds richness and creaminess
- Dijon mustard
- Worcestershire sauce
- salt and pepper to taste
This beer cheese soup recipe in inspired by my Bacon Ranch Beer Cheeseball. It’s one of my favorite entertaining appetizers and the flavors are just on point. You really can’t go wrong when you combine bacon, cheese, and beer.
Special Tools Needed
- You’ll need a large stock pot or dutch oven, particularly if you are planning on blending the soup in the pot.
- A blender will do the best job and getting the soup perfectly soup but an immersion blender will also work.
- I’m totally loving my new ladle – it stands up on it’s own and it’s a fun piece for the kitchen.
What To Serve With It
You could definitely go the pretzel route for dippers but I like these options as well:
- Garlic Parmesan Breadsticks
- The BEST Homemade Biscuit Recipe
- Easy Spicy Ranch Pretzels
- Cheesy Bacon Ranch Bread
What’s a Soup Without Garnish?
I garnished the soup with croutons, crumbled bacon, fresh chives (green onions/scallions would also be great), and some reserved pimientos. All together, it creates a lovely pop of color!
More Savory Cheesy Recipes
- Baked Bacon Cheese Dip
- Mac and Cheese
- Cranberry Pecan Mini Goat Cheese Balls
- Bacon Ranch Beer Cheeseball
- Green Chile Mac and Cheese
How To Make Beer Cheese Soup
Beer Cheese Soup
Ingredients
- 6 slices bacon
- 1 onion diced (medium)
- 1 carrot peeled and diced
- 2 cloves garlic diced
- 4 oz pimientos drained
- 2 tbsp butter
- 1/2 cup all purpose flour
- 4 oz cream cheese softened, cubed
- 12 oz sharp cheddar cheese grated
- 3 cups chicken broth low sodium
- 8 oz beer
- 1 cup whole milk or half and half
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Garnish (optional)
- chives thinly sliced
- crumbled bacon
- pimientos
- croutons
Croutons
- 3 slices bread cut into cubes
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
Instructions
- Add bacon to a large pot or dutch oven and cook until crisp over medium heat, turning as needed. Transfer bacon to a paper towel lined cutting board or plate and let cool.
- Add onion and carrot to the pot and cook in bacon grease over medium heat, stirring frequently, for 5 to 6 minutes, or until onions are translucent.
- Add garlic and pimientos, stir and cook for an additional 1 to 2 minutes.
- Add butter to the mixture and let melt.
- Stir in flour and cook for 2 to 3 minutes.
- Slowly add broth, beer, and milk.
- Simmer 15 to 20 minutes or until thick.
- Remove from heat and add cream cheese, stirring until mostly combined.
- Transfer, in batches, to a blender and blend until smooth.
- Return soup to pot and slowly add grated cheese, a handful at a time, stirring until fully incorporated.
- Stir in Dijon and Worcestershire sauce and season to taste.
Croutons
- Preheat oven to 400F.
- Toss bread cubes with olive oil and smoked paprika.
- Spread onto baking sheet in a single layer and bake for 8 to 12 minutes or until croutons are crisp.
- Ladle hot soup into bowls and garnish with croutons, chives, crumbled bacon and pimientos.
LINDA says
Thank You So Much TRISH !!
Your recipe looks so tasty and delicious, I must try after couples of days,
LINDA
Alina Patric says
Wonderful, Trish.
Looks so delicious and yummy. I am going to try it in the upcoming days as now I am on travel. Thanks for sharing this great recipe.
Patricia Jones says
This is an amazing Trish, looks sooo delicious sound too yummy, i will definitely make it an upcoming weekend..Thanks for shared a beautiful recipe….!