This beer cheese soup recipe is made with two types of shredded cheese, a bottle of your favorite wheat beer and diced jalapenos! It’s perfect for dunking and dipping freshly baked pretzels and crusty bread.
Hello, fellow cheese lover! Say hello to my favorite beer cheese soup!
I’m going to go ahead and high five you because you probably love cheese as much as I do, otherwise you wouldn’t be looking at this beer cheese soup recipe, am I right?
Made with lots of hidden veggies, mild and smoked shredded cheddar cheese and bottle of your favorite wheat beer, this beer cheese soup is velvety smooth and full of comforting, warm flavors. I made a batch of this soup in the morning a few weeks ago and John and I ended up eating the entire batch by the end of that same night!
Ingredients in beer cheese soup
- your favorite wheat beer
- diced jalapenos (optional – feel free to leave this out if you don’t like spicy foods)
- minced onions, carrots, celery and garlic
- shredded mild cheddar cheese and smoked cheddar cheese
- broth (vegetable or chicken)
- olive oil, butter, flour and milk
- herbs and spices – dry mustard, paprika, smoked paprika, salt, black pepper
How to make beer cheese soup
- Cook veggies: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, celery, carrots, jalapenos, garlic, dry mustard, paprika, smoked paprika and salt. Saute for 10 minutes until the vegetables have softened.
- Simmer: Add the beer and broth and heat to a low simmer.
- Make a roux: Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 6 minutes, whisking the mixture often.
- Thicken: Add the mixture to the simmering soup, and let cook for 5 more minutes. The soup will begin to thicken.
- Add milk: Whisk in the milk and simmer again for 10 minutes. Remove from heat let the soup cool down for 5 minutes.
- Add cheese: Add the cheddar and smoked cheddar cheeses and stir together, until the cheese is completely melted. Season with salt and black pepper to taste and serve.
Tips and tricks
- Afraid the soup may be too spicy? You can completely leave the jalapenos out of the soup or you can scrape out the seeds from and discard them. (Learn more about Jalapeno Peppers.)
- If the soup is too thick when reheating, stir in a splash of broth or milk to thin it out to your liking.
- Like it smooth? This recipe leaves the chunks of jalapenos, carrots and onions as they are in the soup. If you prefer the soup to be completely smooth, use an immersion blender to blend the soup before you add the shredded cheese.
Wondering what to serve with your bowl of soup? Pretty much anything you’d like to dunk in a velvety bath of cheese would work. Here are a few ideas!
What to serve with Beer Cheese Soup
- soft pretzels
- a crusty loaf of french bread
- large croutons to soak up all the goodness
- a sandwich – a roast beef, a reuben or even a grilled cheese!
More soup recipes you’ll love
Beer Cheese Soup
servings: 6 servings
This beer cheese soup recipe is made with two types of shredded cheese, a bottle of your favorite wheat beer and diced jalapenos! It's perfect for dunking and dipping freshly baked pretzels and crusty bread.
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 large onion, minced (about 1/2 cup)
- 3 stalks celery, minced
- 2 medium carrots, minced
- 3 jalapeño peppers diced (optional)
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 12-ounce bottle wheat beer
- 2 cups vegetable broth (or chicken)
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 1 cup whole milk
- 8 ounces shredded mild cheddar cheese
- 4 ounces shredded smoked cheddar cheese
- salt and black pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, celery, carrots, jalapenos, garlic, dry mustard, paprika, smoked paprika and salt. Saute for 10 minutes until the vegetables have softened.
- Add the beer and broth and heat to a low simmer.
- Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 6 minutes, whisking the mixture often.
- Add the mixture to the simmering soup, and let cook for 5 more minutes. The soup will begin to thicken.
- Whisk in the milk and simmer again for 10 minutes. Remove from heat let the soup cool down for 5 minutes.
- Add the cheddar and smoked cheddar cheeses and stir together, until the cheese is completely melted. Season with salt and black pepper to taste and serve.
Notes
Recipe adapted from Pinch of Yum.
Nutrition Information
Serving: 1/6th of recipe, Calories: 441kcal (22%), Carbohydrates: 25g (8%), Protein: 18g (36%), Fat: 30g (46%), Saturated Fat: 17g (85%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 84mg (28%), Sodium: 1362mg (57%), Potassium: 421mg (12%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 4850IU (97%), Vitamin C: 25.6mg (31%), Calcium: 480mg (48%), Iron: 0.9mg (5%)
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