Go Back
beer cheese soup-pin1
Print Pin
5 from 2 votes

Beer Cheese Soup

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 minutes
Cook Time 30 minutes
Servings 8
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

Calories: 452kcal | Carbohydrates: 19g | Protein: 17g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 872mg | Potassium: 313mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2466IU | Vitamin C: 20mg | Calcium: 382mg | Iron: 2mg