One-Pot Easy Beer Cheese Soup Recipe
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If you love beer and love cheese, then you are going to love this recipe Easy Beer Cheese Soup!
It’s made in one pot and cooking it low and slow is what will give you a delicious, creamy, and satisfying soup that is perfect for blustery fall days!
I’ve got more Easy Soup Recipes for you to enjoy – right-click and open a new tab to read next.
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Easy Beer Cheese Soup
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Beer cheese soup served up with a pretzel roll for dunking makes for a warm and satisfying meal on those cold autumn nights.
Unfortunately, it has a reputation for being a bit tricky to make because it can turn into a gloppy mess if you aren’t careful. However, you can achieve picture-perfect (and palate-worthy) results at home with this easy recipe.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Goat Cheese
- Cheddar – use sharp or mature cheese for maximum flavor
- Dijon Mustard
- Worcestershire Sauce
- Beer – of course!
What Kind of Beer Can I Use in Beer Cheese Soup?
The answer is pretty simple – use your favorite beer!
If IPAs are your thing, use that. If you prefer a darker, bitter ale, put that in the pot. And if you prefer a light beer, use a lager. You could also use a stout or Guinness for a deep-flavored beer cheese soup.
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measurements.
The soup can be blended with a handheld immersion blender, but if you don’t have one, a regular blender can be used instead. You may have to blend in batches.
Use a heavy-based saucepan or Dutch oven to cook the soup in, especially if using an immersion blender.
More Recipes Using Cheese
One of the hero ingredients in this recipe is cheese, so here are some more recipes using the same:
- Cheese-Stuffed Taco Meatballs Party Appetizer
- The Best Ever Mac ‘n’ Cheese
- Loaded Baked Potatoes {with Cheese & Bacon}
Beer Cheese Soup Recipe Tips
- Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.
- Don’t use pre-shredded cheese – buy a block and grate it yourself. The pre-shredded stuff is coated with an anti-caking agent that can give the soup a gritty texture – not nice!
- You could switch out some of the Cheddar for different cheeses such as Pepperjack for a spicy kick.
- If you’re not a goat’s cheese fan, try cream cheese instead.
- Store the soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Gently reheat in the microwave or on the stove.
More Fall Soup Recipes
Looking for more soups to enjoy in the fall? Check these recipes out next:
- Slow Cooker Wild Rice & Mushroom Soup
- Slow Cooker Spicy Pumpkin and Butter Bean Soup
- Hearty Minestrone Soup with Arugula
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
How Do I Make Beer Cheese Soup?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
Beer Cheese Soup
Take a “low and slow” approach while preparing this recipe and you'll end up with the most delicious beer cheese soup!
Ingredients
- 6 Tbsp unsalted butter
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken or vegetable stock
- Salt and pepper, to taste
- 1 cup heavy cream (double cream)
- 4 oz goat cheese, cut into chunks and softened
- 16 oz sharp yellow cheddar cheese, grated
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 8 oz mild-flavored beer
To Serve (Optional)
- Pretzel rolls or crusty bread
- Grated cheddar cheese
- ¼ cup chopped red onion, soaked in water
- Salted Popcorn
Instructions
- Add unsalted butter to a Dutch oven or large heavy-based saucepan over medium heat. Once melted, add carrot, celery, onion, and garlic and sauté for 8-10 minutes until soft.
- Add flour and stir until completely incorporated. Cook for 2-3 minutes.
- Stir in the stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper, to taste.
- Remove from heat and blend the mixture with an immersion blender until smooth, if you have one. If not, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
- Once smooth, return the mixture to the pot over medium-low heat.
- Add the cream, goat cheese, and half the cheddar cheese. Stir continually until the cheese is completely melted. Add the remaining cheddar cheese and stir until melted.
- Add the mustard, Worcestershire sauce, and beer and stir until blended. If the soup is too thick at this point, add a little additional stock.
- Continuing simmering on medium-low heat for another 5-10 minutes, or until heated through.
- Serve immediately with soft pretzel rolls or crusty bread of your choice.
- Garnish with shredded cheddar cheese, red onion, and/or popcorn.
Notes
Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1299Total Fat: 100gSaturated Fat: 55gTrans Fat: 2gUnsaturated Fat: 36gCholesterol: 341mgSodium: 1541mgCarbohydrates: 34gFiber: 2gSugar: 6gProtein: 63g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make It A Special Meal!
You’ve made the appetizer/starter, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Main Dish: Slow Cooker Chili Chicken & Pumpkin Stew
- Beverage: Apple Cider Dark & Stormy
- Dessert: Pumpkin Bars with Cinnamon Streusel Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!