Beer Cheese Soup

4.43 from 7 votes

This easy Beer Cheese Soup 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!

Course Entree

Cuisine American

Keyword beer cheese soup

Prep Time 10

Cook Time 30

Servings

Calories 452kcal

Author Trish - Mom On Timeout

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.

Nutrition