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!
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.
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.
- Add butter to a skillet and cook diced onion and minced garlic until onions are caramelized.
- 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.
- Using a soup pot, add remaining chicken broth, beer and onion mixture. Place over medium- high heat and bring to a boil, whisking often.
- Add milk, cream and mustard, whisk to combine.
- 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.
- Remove from heat.
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.
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.
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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.
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Beer Cheese Soup
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.