Beer Cheese Soup is delicious and so simple to make! This is a 30 minute meal that is comforting and satisfying. This cheese soup recipe with beer is vegetarian, but meat can be added, and it can be made vegan with simple substitutions.
Easy Recipe for Beer Cheese Soup
It may sound weird to combine beer and cheese and make it into a soup. But trust me, this soup is delicious and creamy.
Pair this delicious soup with some crusty bread and you will have a nice, comforting meal that is ready in about 30 minutes.
Here are the ingredients you will need to make this delicious cheese soup with beer recipe.
What is the Best Beer to Use?
• A light beer (for people not used to beer)
• A pale lager (for people not used to beer)
• Darker and stronger brew (for people used to beer)
• Full-bodied ale (for people used to beer)
Dairy Free Milk & Cheese You Can Use
• Soy Milk
• Almond Milk (unsweetened)
• Vegan Cheese: Violife Cheddar
• Vegan Cheese: Daiya Cheddar
Cheese Soup Add-Ins
• Bacon (cooked)
• Cooked Potatoes or Hash Browns
• Mushrooms
• Steamed Broccoli
• Caramelized Onions
• Ground Beef (cooked)
• Ground Sausage (cooked)
Can This Soup be Made Ahead?
Yes, this Beer Cheese Soup can be made 1 day ahead and it will still taste great the next day.
How to store leftover soup:
Allow the soup to cool down completely. Place in an airtight container and the refrigerator for up to 3 days.
How to freeze this soup:
Freeze soup by dividing it into individual portions. Place in ziplock bags or airtight containers to freeze. Defrost completely before reheating.
How to reheat this soup:
Reheat in the microwave on low-medium heat until warmed through, or in a saucepan.
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If you make this yummy cheese soup recipe, please let me know. Just leave a comment in the comments section below. I’d love to know how you liked it.
Beer Cheese Soup
Ingredients
- 1 teaspoon Olive Oil
- 1 Small Onion, finely chopped
- 1 ½ cups Carrots, cut in small cubes
- ¾ cup Celery, chopped
- 2 Garlic Cloves, minced
- 2 Bay Leaves
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons All Purpose Flour
- 12 oz Light Beer
- 2 cups Vegetable Stock
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- ¾ cup Whole Milk
- 1 cup Heavy Cream
- 8 oz Sharp Cheddar Cheese, shredded
- 8 oz Cheddar Cheese, shredded
- Sea Salt and Ground Pepper, to taste
Garnish
- Chives
- Croutons
- Extra Cheese
- Cooked Bacon, chopped
Instructions
- In a large saucepan or pot, heat oil over medium low heat. Add onion, carrots, celery and garlic with bay leaves. Cook until vegetables are tender. It will take about 5 minutes.
- Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
- Pour the beer, vegetable broth, Worcestershire sauce, Dijon, milk and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer.
- Option: Use an immersion blender to puree the vegetables to make a smoother soup texture before adding the cheese.
- Add cheese little by little to allow it to melt nicely. Season to taste.
- Serve immediately hot with chives, croutons and more cheese.
Notes
Allow the soup to cool down completely. Place in an airtight container and the refrigerator for up to 3 days.
How to freeze:
Freeze soup by dividing it into individual portions. Place in ziplock bags and or airtight containers to freeze. Defrost completely before reheating.
How to reheat:
Reheat in the microwave on low medium heat until warm through or in a saucepan.
Did you make this recipe? Let me know!