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Beer Cheese Soup

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close up overhead shot of a bowl of Beer Cheese Soup topped with bacon bits and green onions
Creamy and cheesy, this beer cheese soup is a delicious choice to keep you warm all winter.
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Table of Contents
  1. Beer Cheese Soup Ingredients
  2. How To Make This Beer Cheese Soup Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This beer cheese soup will get two thumbs up from the whole family. Creamy, rich, and cheesy, this comforting soup is packed full of flavors and will warm you up on even the coldest of days.

Our butternut squash soup and broccoli cheese soup are two more soup recipes that are creamy, delicious, and filling.

close up shot of a bowl of Beer Cheese Soup topped with bacon bits and green onions with a slice of cheese bread

Beer Cheese Soup Ingredients

Beer Cheese Soup raw ingredients that are labeled

You’ll need:

  • 8 ounces thick-cut bacon, diced into ½-inch pieces (once the bacon has cooked, you will reserve 2 tablespoons of the grease)
  • 4 tablespoons unsalted butter
  • 1 cup yellow sweet onion, chopped
  • ½ cup yellow bell pepper, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons seasoning salt (I used Lowry’s brand)
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup all-purpose flour
  • 1 (32-ounce box) low-sodium chicken broth
  • 1 (12-ounce bottle) lager beer (I used Budweiser (NOT Bud Light), Coors, Miller, or Michelob)
  • 1 cup heavy cream
  • 1 (16-ounce block) sharp cheddar cheese, shredded
  • 1 (8-ounce block) Monterey jack cheese, shredded
  • ½ cup green onions, chopped (for garnish)

Optional Cheese bread

  • 1 french baguette, cut into 1-inch thick pieces
  • 4 tablespoons unsalted butter
  • 2 cups Monterey jack cheese, shredded

PRO TIP:

When choosing the best beer for this hearty soup recipe, I used a standard lager beer, NOT the light version. The light beer versions do not add very much flavor to the soup. Some alternate beers would be Sam Adams, Michelob, Heineken, or Yuengling traditional. If you have a favorite craft beer, I would suggest it be similar to one of these lager beers. I would stay away from some of the flavored or fruity beers like chocolate or orange or stouts as they will alter the outcome flavor of your beer cheese soup.

SUBSTITUTIONS AND ADDITIONS

PEPPERS: I like to use a yellow bell pepper in this flavorful soup recipe for the color; however, you can use an orange or red pepper if you want. Remember that they may change the color of the soup once pureed.

BEER: Budweiser, Coors, Miller, Michelob all work well with this recipe. If you prefer to skip the beer, you could opt for a non-alcoholic option of these. Heineken 0.0, Coors Edge, and Budweiser Zero all work.

If you want to completely avoid the beer, you can substitute broth for the beer, although you will lose the “beer cheese” taste of the soup.

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How To Make This Beer Cheese Soup Recipe

PRO TIP:

If you have an immersion blender, you can use that in your stockpot to puree the soup and vegetables. If you do so, you will omit step 5 as it will not be necessary.

STEP ONE: In a medium skillet, on medium heat, cook the bacon pieces for 20 minutes, stirring occasionally, so the pieces do not burn. The bacon should be cooked all the way through and crispy. Once cooked, using a slotted spoon to allow the grease to remain in the skillet, remove the bacon and place it on a paper towel-lined plate to drain the excess grease. Set aside for garnish. Reserve 2 tablespoons of the bacon fat. While the bacon is cooking, you can prepare your other ingredients.

Beer Cheese Soup process shot of bacon pieces cooked on a skillet then placed on a paper towel

STEP TWO: In an 8-quart stockpot, on medium-high heat, add the reserved bacon grease, butter, chopped onions, chopped yellow bell pepper, minced garlic, thyme leaves, seasoning salt, black pepper, and cayenne pepper. Saute for 8 to 10 minutes until the vegetables are soft and tender.

Beer Cheese Soup process shot of ingredients in a pot

STEP THREE: Add the all-purpose flour, stir to allow the flour to absorb into the butter and vegetables. Add the bottle of lager beer and stir to incorporate, making sure that there are no lumps.

Beer Cheese Soup process shot of flour and beer added to the pot

STEP FOUR: Add the low-sodium chicken broth and stir, making sure there are no lumps of flour remaining. Simmer for 10 minutes. The soup will start to thicken as it simmers.

Beer Cheese Soup process shot of chicken broth added to the pot

STEP FIVE: Pour the soup into the container of a blender, with the lid on, and blend on medium-high for 30 seconds to 1 minute. 

PRO TIP:

Make sure to slightly vent to the top of the lid to allow the steam to escape while blending.

Beer Cheese Soup process shot of soup poured into a blender and then blended

STEP SIX: Transfer the pureed soup back to the stockpot on low heat, and stir in the heavy cream.

Beer Cheese Soup process shot of pureed soup placed back in the pot and added with heavy cream

STEP SEVEN: Add the shredded sharp cheddar and Monterey jack cheeses. Stir to melt the cheese into the soup until smooth. Turn off the heat to the stockpot.

Beer Cheese Soup process shot of cheeses added to the soup

STEP EIGHT: For the optional cheese toast: Turn the oven to broil. Line a rimmed baking sheet with aluminum foil. Place the french bread slices onto the tray in an even layer. Butter each piece of bread and top with 2 tablespoons of shredded Monterey jack cheese. Place the tray of cheese bread under the broiler for 30 seconds to 1 minute or until golden and melted. 

PRO TIP:

If you did not want to make the optional cheese bread to serve with this soup, you could serve your soup in bread bowls and garnish your soup with the cooked bacon crumbles, green onion, and an additional sprinkle of shredded cheese.

Beer Cheese Soup process shot of French bread topped with cheese and baked on a baking sheet

How To Serve

To serve this creamy soup, ladle the soup into individual bowls, top with a sprinkle of chopped green onions and crispy bacon crumbles. You can serve it with a piece of cheese bread on the side if desired. You can keep your beer cheese soup warm in the stockpot on low heat to keep the extras warm and ready for seconds. This soup would be perfect either as a main course or appetizer depending on your menu plans.

Storage

IN THE FRIDGE: You can store extra cheddar beer soup in an airtight container, in the refrigerator, for up to 3 days. You can reheat your beer cheese soup on the stovetop, on medium-low heat, until it comes up to a simmer and reaches your desired temperature.

IN THE FREEZER: We don’t recommend freezing this beer and cheese soup because the cheese and cream in it won’t fare well. It is best to make this when you are ready to enjoy it.

overhead shot of a pot of Beer Cheese Soup

You will love the creamy texture and rich flavor of this cheesy soup. Topped with crisp bacon and full of incredible flavor, when served with bread for dipping, you will have a cozy meal to warm you up.

FREQUENTLY ASKED QUESTIONS

Can I use different types of cheeses in this recipe?

This delicious soup would be tasty with several different types of melted cheese. Try to pick ones with a sharper rather than milder flavor to give your soup a little zing.

What is the best kind of beer in this recipe?

You can pick your favorite beer for this recipe. Just make sure it isn’t a lighter beer as it won’t give your soup very much flavor.

Can I freeze this soup?

We don’t recommend freezing this beer and cheese soup because the cheese and cream in it won’t fare well. It is best to make this when you are ready to enjoy it.

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close up overhead shot of a bowl of Beer Cheese Soup topped with bacon bits and green onions

Beer Cheese Soup

5 from 2 votes
Creamy and cheesy, this beer cheese soup is a delicious choice to keep you warm all winter.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 8 ounces thick-cut bacon, diced into ½-inch pieces (once the bacon has cooked, you will reserve 2 tablespoons of the grease)
  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, chopped
  • ½ cup yellow bell pepper, chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons seasoning salt, I used Lowry’s brand
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup all-purpose flour
  • 32 ounces low-sodium chicken broth
  • 12 ounces lager beer, Budweiser (NOT Bud Light), Coors, Miller, or Michelob
  • 1 cup heavy cream
  • 16 ounces sharp cheddar cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded
  • ½ cup green onions, chopped – for garnish

Cheese bread (optional)

  • 1 french baguette, cut into 1-inch thick pieces
  • 4 tablespoons unsalted butter
  • 2 cups Monterey Jack cheese, shredded

Instructions
 

  • In a medium skillet, on medium heat, cook the bacon pieces for 20 minutes, stirring occasionally, so the pieces do not burn. The bacon should be cooked all the way through and crispy. Once cooked, using a slotted spoon to allow the grease to remain in the skillet, remove the bacon and place it on a paper towel-lined plate to drain the excess grease. Set aside for garnish. Reserve 2 tablespoons of the bacon grease. While the bacon is cooking, you can prepare your other ingredients.
  • In an 8-quart stockpot, on medium-high heat, add the reserved bacon grease, butter, chopped onions, chopped yellow bell pepper, minced garlic, thyme leaves, season salt, black pepper, and cayenne pepper. Sauté for 8 to 10 minutes until the vegetables are soft and tender.
  • Add the all-purpose flour, stir to allow the flour to absorb into the butter and vegetables. Add the bottle of lager beer and stir to incorporate, making sure that there are no lumps.
  • Add the low-sodium chicken broth and stir, making sure there are no lumps of flour remaining. Simmer for 10 minutes. The soup will start to thicken as it simmers.
  • Pour the soup into the container of a blender, with the lid on, and blend on medium-high for 30 seconds to 1 minute. Make sure to slightly vent to the top of the lid to allow the steam to escape while blending.
  • Transfer the pureed soup back to the stockpot on low heat, and stir in the heavy cream.
  • Add the shredded sharp cheddar and Monterey Jack cheeses. Stir to melt the cheese into the soup until smooth. Turn off the heat to the stockpot.

Cheese bread (optional)

  • Turn the oven to broil. Line a rimmed baking sheet with aluminum foil. Place the french bread slices onto the tray in an even layer. Butter each piece of bread and top with 2 tablespoons of shredded Monterey Jack cheese. Place the tray of cheese bread under the broiler for 30 seconds to 1 minute or until golden and melted.

Notes

  • When choosing the best beer for this hearty soup recipe, I used a standard lager beer, NOT the light version. The light beer versions do not add very much flavor to the soup. Some alternate beers would be Sam Adams, Michelob, Heineken, or Yuengling traditional. If you have a favorite craft beer, I would suggest it be similar to one of these lager beers. I would stay away from some of the flavored beers like chocolate or orange as they will alter the outcome flavor of your beer cheese soup.
  • If you have an immersion blender, you can use that in your stockpot to puree the soup and vegetables. If you do so, you will omit step 5 as it will not be necessary.
  • BEER: Budweiser, Coors, Miller, Michelob all work well with this recipe. If you prefer to skip the beer, you could opt for a non-alcoholic option of these. Heineken 0.0, Coors Edge, and Budweiser Zero all work.
 
Note: Make sure to slightly vent to the top of the lid to allow the steam to escape while blending.
 
Note: If you did not want to make the optional cheese bread to serve with this soup, you could serve your soup in bread bowls and garnish your soup with the cooked bacon crumbles, green onion, and an additional sprinkle of shredded cheese.

Nutrition

Sodium: 1667mg | Calcium: 901mg | Vitamin C: 21mg | Vitamin A: 1933IU | Sugar: 2g | Fiber: 2g | Potassium: 409mg | Cholesterol: 199mg | Calories: 925kcal | Trans Fat: 1g | Monounsaturated Fat: 22g | Polyunsaturated Fat: 4g | Saturated Fat: 41g | Fat: 71g | Protein: 39g | Carbohydrates: 30g | Iron: 3mg
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  1. Jeannette Shields says

    5 stars
    This looks very good and sounds very easy and quick to make. However, I don’t drink , is there something I can use as a replacement, like more broth? If there is no replacement, can you give me some names, like Budweiser or Miller Light or Pabst Blue Ribbon? I don’t know what “lager” means. Thank you for the recipe and for the help. I really enjoy getting your emails and the various recipes.

    • Layne Kangas says

      Hi, Jeannette – the simple answer is to look for beers that are very common like Budweiser, Coors, Miller, Michelob, etc. If you get the “lite” version of these brands then the flavor will not be quite as rich, and the color not as deep, but will still taste good. If you want to totally skip the alcohol but still have the flavor you can opt for a NON-alcoholic version of most all these brands, just ask the clerk to direct you in the right direction). Heineken 0.0 is highly rated along with Coors Edge and Budweiser Zero to name a few. You could also substitute broth if you want to omit it all together but you will lose that “beer cheese” taste. A Lager is a way it is fermented and the types of yeast used to brew it. You’ll want to stay away from specialty beers with fruity flavors, etc, or from deep beers like Stouts. Enjoy!

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