This Beer Cheese Soup is a rich and decadent delight, packed with savory bacon, tender vegetables, and a blend of sharp cheddar and gruyere cheeses, all infused with the robust flavor of malt beer. It’s the ultimate comfort food for a cozy night in or a festive gathering.
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of bacon, beer, and a blend of cheeses creates a deeply satisfying taste.
- Rich and Creamy: The roux-thickened broth and melted cheeses give this soup a luxurious texture.
- Perfect for Any Occasion: Whether it’s a casual dinner or a special event, this soup is always a hit.
- Hearty and Satisfying: A bowl of this soup is a meal in itself, perfect for chilly evenings.
Ingredients
- Thick Cut Bacon: Provides a smoky, savory base.
- Yellow Onion: Adds a sweet, aromatic flavor.
- Large Carrot: Contributes sweetness and texture.
- Celery Stalks: Adds a fresh, crisp flavor.
- Minced Garlic: Provides a pungent, savory note.
- Butter: Adds richness and flavor to the roux.
- All-Purpose Flour: Thickens the soup to a creamy consistency.
- Chicken Broth: Forms the liquid base of the soup.
- Malt Beer: Adds a robust, hoppy flavor.
- Whole Milk: Contributes creaminess and richness.
- Worcestershire Sauce: Adds a savory, umami depth.
- Mustard Powder: Provides a subtle tang and spice.
- Paprika: Adds a smoky, sweet flavor.
- Salt & Pepper: Enhances the overall flavor.
- Sharp Cheddar Cheese: Adds a sharp, tangy flavor.
- Gruyere Cheese: Contributes a nutty, slightly sweet flavor.
- Sliced Green Onions: For garnish, adding a fresh, vibrant touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Cook the Bacon
Cook bacon in a large pot over medium-high heat. Remove and set aside to cool. Chop into coarse bits, reserving some for garnish.
Step 2: Sauté the Vegetables
Remove excess bacon grease, leaving about 3 tablespoons. Add onion, carrot, and celery. Sauté until tender. Add garlic and sauté for another minute.
Step 3: Create the Roux
Add butter and whisk in flour to create a roux. Slowly pour in chicken broth, whisking to create a smooth sauce.
Step 4: Add Beer and Milk
Pour in beer, milk, Worcestershire sauce, mustard powder, paprika, salt, pepper, and most of the bacon bits. Bring to a boil, then reduce heat and simmer.
Step 5: Melt the Cheese
Add cheddar and gruyere cheese, stirring until melted and combined. Remove from heat.
Step 6: Garnish and Serve
Serve soup with reserved bacon bits and sliced green onions for garnish.
Pro Tips for Making the Recipe
- Use a high-quality malt beer for the best flavor.
- Shred the cheese yourself for smoother melting.
- Adjust the amount of beer to your taste.
- Add a dash of hot sauce for a spicy kick.
How to Serve
- Serve with crusty bread or pretzel rolls for dipping.
- Top with croutons or toasted bread cubes.
- Pair with a side salad for a balanced meal.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop or in the microwave until heated through.
Freezing
Freezing is not recommended as the creamy texture of the soup may change.
FAQs
1. Can I use a different type of beer?
Yes, but malt beer works best. Avoid very hoppy IPAs or overly sweet beers.
2. Can I use different cheeses?
Yes, other good melting cheeses like Monterey Jack or fontina can be used.
3. Can I make this soup without bacon?
Yes, but the bacon adds a significant amount of flavor. You can use smoked paprika for some smokiness.
4. Can I make this soup thicker?
Yes, add more cheese or create a thicker roux by using more flour and butter.
Print
The BEST Beer Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main-course, soup
- Method: Stovetop
- Cuisine: American
Description
This rich and decadent Beer Cheese Soup is the ultimate comfort food. Crispy bacon, tender vegetables, and a blend of sharp cheddar and Gruyère cheeses are simmered in a flavorful beer broth, creating a creamy and satisfying soup. Perfect for a cozy night in or a casual gathering.
Ingredients
- 8 strips thick-cut bacon, divided
- 1 yellow onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 12 ounces beer (malt beer recommended)
- 2 cups whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- Sliced green onions, for garnish
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Remove from the pot and set aside on paper towels to cool. Once cooled, chop the bacon into coarse bits, reserving 3-4 tablespoons for garnish.
- Sauté Vegetables: Remove all but 3 tablespoons of the bacon grease from the pot. Add the diced onion, carrot, and celery. Sauté until tender and the onions are translucent, about 8-10 minutes.
- Add Garlic and Roux: Add the minced garlic and sauté for another minute. Add the butter and whisk in the flour to create a roux. Slowly pour in the chicken broth, whisking constantly to create a smooth sauce.
- Add Beer and Seasoning: Pour in the beer, milk, Worcestershire sauce, mustard powder, paprika, salt, pepper, and most of the chopped bacon (reserve some for garnish). Bring to a boil, then reduce heat to low and simmer for 10-15 minutes.
- Add Cheese: Add the shredded cheddar and Gruyère cheeses, stirring until melted and smooth. Remove the pot from heat.
- Serve: Ladle the soup into bowls and garnish with the remaining bacon bits and sliced green onions.
Notes
- You can use any type of beer you like, but a malt beer or amber ale is recommended for the best flavor.
- For a thicker soup, simmer for a few minutes longer.
- Adjust the seasonings to your taste preferences.
- If you don’t have Gruyère cheese, you can use another type of melting cheese, such as Monterey Jack or Swiss.
- Make sure to add the cheese off the heat to prevent it from becoming grainy.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
