Easy Beer Cheese Soup Recipe

This Easy Beer Cheese Soup is so rich, so creamy, and loaded with bacon, veggies, beer, dijon, THREE ooey, gooey, cheeses, and more! 

Bowl of beer cheese soup garnished with jalapeño and red pepper flakes being held

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    <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make </a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#what_beer_to_use">What beer to use</a></li><li><a class="" href="#alternative_cheeses">Alternative cheeses</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

One of my favorite things to do is cozy up with a steaming hot bowl of soup. And what better soup to do that with than one that involves beer, cheese, AND bacon? (The answer is none. This is the ultimate cozy soup.) I mean, come on! I’ll take a whole pot, please and thanks!


  • Bacon – creates texture and provides a smokiness to the soup.
  • Butter – gives the soup an even creamier texture.
  • Celery, Carrots, and Onion – adds texture to the soup. The classic veggie combo!
  • Garlic – adds that creamy, nutty flavor.
  • Salt and Pepper – brings out the flavor of the other ingredients and adds a bit of spice.
  • Flour – thickens the broth.
  • Chicken Broth – the base for the soup.
  • Beer – any beer will do. Use your favorite. We really like an IPA for a full-bodied flavor!
  • Worcestershire Sauce – gives the soup just a hint of tanginess.
  • Dijon Mustard – adds some heat and flavor.
  • Cream Cheese – makes the soup extra creamy and adds a bit of tang.
  • Sharp Cheddar Cheese – adds amazing flavor and holds up nicely next to the flavor of the beer.
  • Pepperjack Cheese – adds just a little bit of a spice kick.

How to make beer cheese soup

This soup is ridiculously easy and SO yummy!

  1. Cook bacon in a large stockpot. Remove.
  2. Cook veggies then add flour, broth, worcestershire sauce, and mustard.
  3. Stir in cheeses.
  4. Blend in a Vitamix or other high-powered blender until velvety smooth.
  5. Serve, garnish, and enjoy!

Only five steps to creamy perfection in a bowl!

I also LOVE to eat this soup with my homemade air fryer pretzel bites. They are the perfect addition to this already delicious meal!

If you’re not in a cheesy mood, definitely check out these Easy Soup Recipes for other great, cozy soup options!

Close-up of pretzel bite being dipped into soup

What beer to use

My favorite type of beer to drink are IPAs, so that’s the beer I chose to use for this recipe. That being said, you can definitely use your favorite type of beer instead and it is sure to be equally as delicious! If you’re not a huge beer fan, use something light like a lager.

What’s your favorite type of beer? Let me know in the comments below!

What cheese is best for beer cheese soup?

Personally, I love the combination of the cheeses I used in this recipe: cream cheese, sharp cheddar, and pepper jack. The cream cheese makes this soup ultra creamy with a subtle tang, the sharp cheddar adds a bunch of flavor, and the pepper jack adds smooth creaminess with a hint of spice.

If you want to give other cheeses a try, use mild or white cheddar in place of the sharp cheddar and/or monterey-jack cheese in place of the pepperjack cheese. Although it may change the flavor of the soup a little bit, it will definitely still taste SUPER yummy!

What cheeses would YOU try?

Overhead shot of soup with garnishes and spooon

How to store

This soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat on the stove or in the microwave until warm!

Spoonful being taken out of bowl of soup with pretzel bites sitting in front and bottle of beer in the background

This soup is absolutely packed with flavor and perfect for a relaxing night in. Eat, drink, and be cozy!

– Jennifer

Bowl of beer cheese soup from the side with a spoon being put into the soup


Easy Beer Cheese Soup

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This Easy Beer Cheese Soup Recipe is so rich, so creamy, and loaded with bacon, veggies, beer, dijon, THREE ooey, gooey, cheeses, and more! 
Course Soup
Cuisine American
Keyword cheesy, cozy, indulgent
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 435kcal


  • Vitamix
  • Stockpot


  • 4 slices bacon
  • 2 tablespoons unsalted butter
  • 1 stalk celery finely diced
  • 1 carrot finely diced
  • 1/2 yellow onion finely diced
  • cloves  garlic minced or pressed
  • 1/4  teaspoon  salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • (12 oz) bottle beer we like an IPA and used Bell’s Two Hearted
  • tablespoon  Worcestershire sauce
  • tablespoon  Dijon mustard
  • (8 oz) package cream cheese cubed and softened to room temperature
  • (8 oz) block sharp cheddar cheese shredded
  • (8 oz) block pepper jack cheese shredded
  • Air fryer pretzel bites for serving


  • Cook bacon in a large stockpot over medium heat until cooked to your liking. Remove bacon (leaving the bacon fat), set aside, and crumble.
  • In the same stockpot, melt butter with the bacon fat over medium heat.
  • Once melted, stir in celery, carrot, onion, garlic, salt, and pepper.
  • Cook until the veggies are very tender, about 5-10 minutes. Stir regularly.
  • Slowly whisk in flour.
  • Cook, whisking constantly, for 2 minutes.
  • Slow whisk in broth, beer, Worcestershire sauce, and dijon mustard.
  • Simmer for 10 minutes, stirring regularly.
  • Remove stockpot from heat, then stir in all three cheeses, a little bit at a time.
  • If you add the cheese too quickly, it won’t melt well.
  • Carefully pour the soup into your Vitamix or high powered blender and blend until smooth.* You could also use an immersion blender directly in the stockpot, although it won’t be as smooth.
  • Start blending slowly so the soup won’t explode everywhere.
  • Pour the blended soup back into the stockpot.
  • Stir in bacon.
  • Taste and re-season, if necessary.
  • Serve with air fryer pretzel bites and enjoy!



*If you don’t have a large blender, you may need to blend the soup 1/2 at a time.

This soup is VERY rich. A little goes a long way.


Calories: 435kcal | Carbohydrates: 8g | Protein: 18g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 925mg | Potassium: 256mg | Sugar: 2g | Vitamin A: 2180IU | Vitamin C: 7.5mg | Calcium: 459mg | Iron: 1.1mg

This post was originally published on Dec 17, 2018 and has been updated to provide more detailed information. 

The post Easy Beer Cheese Soup Recipe appeared first on Show Me the Yummy.

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