Beer and Cheddar Soup Recipe
Beer and cheddar soup is the ultimate comfort food, combining smoky bacon, melted cheese, and your favorite kind of beer into a warm, hearty soup perfect for any occasion. Today’s recipe is smooth, creamy, and filled with rich flavors that make it one of the best beer cheese soup recipes you can make at home. Whether you enjoy it in bread bowls, with soft pretzels, or as a main course, this cheesy soup will quickly become a family favorite.
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The History of Cheddar Beer Soup
Cheddar beer soup has a long tradition that can be traced back to german immigrants who brought hearty recipes filled with rich flavors to the United States. Similar dishes, like welsh rarebit, inspired what we now enjoy as creamy beer cheese soup. Over time, cooks experimented with different kinds of beer, from lighter beer to darker beer, or american pale ale for a twist.
Today, it’s considered one of the best beer cheese soup recipes, perfect for beer fans and cheese lovers alike. The important thing is choosing a good-quality cheese and balancing the beer mixture so there isn’t too much bitterness.
Ingredients You’ll Need for Beer and Cheddar Soup
- 8 ounces bacon, diced
- 1 yellow onion, diced
- 1 jalapeño, chopped
- 1 tablespoon thyme
- 4 cloves garlic, minced
- 12 ounces of beer (use your personal preference: dark beer, lighter beer, or even non-alcoholic beer)
- 2 ½ cups chicken broth or chicken stock
- ½ stick butter
- ¼ cup flour
- 1 cup heavy cream or whole milk
- 16 ounces sharp cheddar cheese, grated (avoid pre-shredded cheese for the best results)
- Salt, cayenne pepper, and black pepper to taste
- Optional: dijon mustard, dry mustard, hot sauce, bay leaf, or cream cheese for even richer soup
**Optional garnishes: bacon, green onion, cheese curds, or a small bowl of beer cheese dip on the side.
How to Make Beer and Cheddar Soup
Cook the Bacon
In a large pot or dutch oven, add diced bacon and cook over medium-high heat until brown and crispy. Remove with a slotted spoon and place on a paper towel to drain.
Add the Veggies
In the same pot, add the yellow onion, jalapeño, thyme, and garlic. Cook over medium heat until the onions are soft and fragrant.
Reduce the Beer
Pour in 6 ounces of beer and let it reduce by half. This should take about 10 minutes over medium-low heat. Reducing the beer mixture helps mellow out much bitterness while adding excellent flavor.
Add Broth
Stir in the chicken broth and bring it to a gentle boil. If you prefer a smoother texture, you can use an immersion blender to blend the veggies and create a smoother consistency. This is not something I do, but some prefer this soup without any clumps.
Make the Roux
In a large saucepan, melt butter over medium-low heat. Add flour and whisk until thickened and lightly browned. Now add the roux to the main pot and stir.
Add Cheese and Cream
Lower the heat to medium-low. Pour in the remaining beer, heavy cream, and the 16oz of grated of cheese. Stir slowly until the cheese melts and creates a rich, creamy soup. Avoid pre-shredded cheese if possible—a block of cheese you shred yourself melts much smoother.
Season and Serve
Add cayenne pepper, dijon mustard, or hot sauce to taste. For a smoky flavor, stir the bacon back in, or use it as a garnish on top of your bowl of beer cheese soup. Top your soup with green onion, pepper jack, or cheese curds for an extra layer of flavor.
Tips for the Best Beer Cheese Soup Recipe
- Use good-quality cheese for a smooth soup with excellent flavor.
- Choose your kind of beer carefully: darker beer adds deep, roasted notes, while lighter beer creates a milder, cleaner flavor.
- If you don’t drink alcohol, try non-alcoholic beer—it still adds the depth and flavor without alcohol.
- For even richer soup, add cream cheese, whole milk, or mix in irish cheese.
- Store leftovers in an airtight container in the fridge. Reheat over medium-low heat the next day for best results.
This soup also works well in a crock pot or slow cooker. You can prepare the onion mixture and roux ahead of time, then combine everything in the slow cooker for easy cooking.
Serving Ideas
This hearty soup is perfect for game day, a special occasion, or a simple weeknight dinner. Serve it in bread bowls, alongside a bread recipe, or with soft pretzels for dipping. A small bowl makes a tasty starter, while a big serving is filling enough as a main course.
It also makes a great leftover beer cheese soup the next day, since the flavors deepen overnight. Just reheat gently for best results.
Final Thoughts
If this is your first time making cheddar beer soup, you’ll be amazed at how simple it is. With plenty of cheese and the bold flavor of beer, this soup is both comforting and impressive. Whether you’re a beer fan or just love creamy soup, this recipe brings comfort and joy in every spoonful.
So grab a dutch oven, your favorite block of cheese, and a little bit of patience—you’re about to make the best beer cheese soup recipe ever.
Beer and Cheddar Soup
Equipment
- large pot or dutch oven
- Large saucepan
- whisk
- wooden spoon
- Knife and cutting board
- Paper towel
- Airtight container (for storing leftovers)
Ingredients
- 8 ounces bacon diced
- 1 yellow onion diced
- 1 jalapeño chopped
- 1 tablespoon thyme
- 4 cloves garlic minced
- 12 ounces beer split into two 6-ounce portions, choose your kind of beer
- 2 ½ cups chicken broth or chicken stock
- ½ stick butter 4 tablespoons
- ¼ cup flour
- 1 cup heavy cream or whole milk
- 16 ounces sharp cheddar cheese grated (avoid pre-shredded cheese for best results)
- Salt, black pepper, and cayenne pepper to taste
- Optional: dijon mustard, dry mustard, hot sauce, bay leaf, cream cheese, green onion, or cheese curds for garnish dry mustard, hot sauce, bay leaf, cream cheese, green onion, or cheese curds for garnish
Instructions
- Dice the bacon and cook it in a large pot or dutch oven over medium-high heat until crispy, then remove and drain on a paper towel.
- Add the onion, jalapeño, thyme, and garlic to the pot and cook over medium heat until the onion is soft.
- Pour in 6 ounces of beer and let it reduce by half, about 10 minutes over medium-low heat.
- Stir in the chicken broth and bring to a gentle boil.
- In a large saucepan, melt the butter, whisk in the flour, and cook until lightly browned, then whisk the roux into the soup pot.
- Lower the heat and add the remaining 6 ounces of beer, heavy cream, and cheddar cheese, stirring until the cheese is fully melted and the soup is smooth.
- Season with salt, black pepper, and cayenne pepper, then serve with bacon, green onion, or cheese curds on top.
