Home » Main Dishes » Soups » Beer Cheese Soup

Beer Cheese Soup

Beer Cheese Soup served up in homemade bread bowls is just as comforting and delicious as it sounds.  Made with two kinds of cheese, dark lager, a touch of creamy and smoky bacon for one of the most delicious flavor combinations ever!

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


I’ve made Spicy Beer Cheese Fondue and it’s always a hit for parties and celebrations, so I knew everyone would love this soup. It was my husband’s idea to make the homemade bread bowls to serve it in and it was genius.

Beer Cheese Soup in a bread bowl - text overlay for pinterest

Ingredients for Beer Cheese Soup:

  • Butter
  • Onion
  • Garlic Cloves
  • Chicken Broth
  • Cornstarch
  • Dark Lager Beer, we used Shiner Bock
  • Heavy Cream
  • Whole Milk
  • Brown Mustard
  • Kosher Salt
  • Black Pepper
  • Red Pepper
  • Cheddar Cheese
  • Smoked Gruyere
  • Bacon
  • Bread Bowls for serving
  • Parsley for garnish

How to Make Beer Cheese Soup:

  • Cook the Bacon in the Oven and drain on paper towels. Crumble and set aside.

sauteed onions in a skillet

  • Add butter to a skillet and cook diced onion and minced garlic until onions are caramelized.

Blended onions, broth and corn starch

  • Add 1 cup of broth, corn starch and onion mixture into a blender or food processor and blend until smooth. I used my stick blender and it makes for easy cleanup.

Pouring Shiner Bock beer into a soup pot

  • Using a soup pot, add remaining chicken broth, beer and onion mixture. Place over medium- high heat and bring to a boil, whisking often.

Cream and milk in a beaker measure, small bowl of brown mustard

  • Add milk, cream and mustard, whisk to combine.

Beer Cheese Soup seasoned with salt pepper and red pepper

  • Season with salt and red pepper.
  • Lower heat to simmer.
  • Whisk in shredded cheeses and continue to cook until cheese is melted and smooth, do not bring the soup back to a boil, keep at a low simmer.

Beer Cheese Soup in a soup pot

  • Remove from heat.

Beer Cheese Soup with bacon and parsley on a saucer with a soup spoon

How to Store and Reheat:

Store leftover soup in an airtight container, these deli containers are my favorite. Refrigerate up to 3 days. Beer cheese soup does not freeze well.

Reheat over low heat, do not bring to a boil. Whisk until heated through, about 8 – 10 minutes.

Beer Cheese Soup in a bread bowl

What Beer is Best for Cheese Soup?

We chose our favorite dark lager, Shiner Bock. If you like the flavor of beer a dark lager is a great choice; however if you are not a fan of beer, choose a lighter beer to make the soup.

What is the Best Cheese to Use for Beer Cheese Soup?

I highly recommend a really good cheddar to start with. Cabot Vermont Extra Sharp Cheddar is my absolute favorite. We also use a bit of smoked gruyere which has lots of flavor and is a very melty cheese. Gouda is another great option.

You might also like Broccoli Cheese Soup that is ready in under an hour or this Ham Soup that has a nice cheesy broth and is loaded with chunks of ham, pasta and hearty vegetables.

Beer Cheese Soup on a plate

More Delicious Soup Recipes

Soup is always a comforting and delicious meal. These simple soup recipes are tried and true family favorites that you will want to make again and again.

Overhead view of beer cheese soup with bacon in a bread bowl

It is perfect soup weather right now and I hope you will give this Beer Cheese Soup in Bread Bowls a try soon. It’s a hearty and delicious, stick to your ribs kind of meal that everyone loves.

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 6-8 servings

Beer Cheese Soup

Bread bowl of beer cheese soup topped with bacon and parsley

Beer Cheese Soup served up in homemade bread bowls is just as comforting and delicious as it sounds. This is the soup you will be craving after one bite

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 5 slices bacon, cooked and crumbled
  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1/4 cup corn starch
  • 24 ounces dark lager beer, we used Shiner Bock
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons brown mustard
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons Black Pepper
  • pinch of red pepper
  • 14 ounces shredded sharp cheddar cheese
  • 2 ounces shredded smoked gruyere cheese
  • Bread Bowls for Serving
  • fresh parsley for garnish

Instructions

    Cook diced onion and minced garlic in butter over medium heat until onions are caramelized. 

Mix 1 cup of broth, corn starch and onion into a blender or food processor and blend until smooth. I used my stick blender. 

Add remaining chicken broth, beer and onion mixture to a soup pan. Place over medium- high heat and bring to a boil, whisking often. 

Season with salt and red pepper. 

Whisk in milk, cream and mustard.

Lower heat to simmer.

Mix in shredded cheeses slowly, whisking until combined. Continue to cook until cheese is melted and smooth, do not bring the soup back to a boil, keep at a low simmer. 

Serve in bread bowls and top with crumbled bacon and parsley. 

Notes

Store leftover soup in an airtight container in the refrigerator up to 3 days. Freezing is not recommended.

Reheat in a saucepan over low heat, whisking until heated through, about 10 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 567Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 110mgSodium: 1596mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 23g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

Leave a Reply

Your email address will not be published. Required fields are marked *