Beer Cheese Soup


(5 votes) 4 5

This creamy concoction is the perfect bar soup with a little kick.

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Serving Size / Yield

4-6 servings


  • 3/4 C. butter
  • 1 C. diced onion
  • 1/2 C. diced celery
  • 1/2 C. diced carrots
  • 1 Tbs. crushed garlic
  • 1/2 C. all purpose flour
  • 2 C. chicken broth
  • 1 (12 oz.) can beer
  • 1 tsp. Worcestershire sauce
  • 2 C. heavy whipping cream
  • 1 Tbs. sugar
  • 2 tsp. dry mustard powder
  • 1/8 tsp. cayenne pepper
  • 5 C. shredded sharp cheddar cheese

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In a heavy stock pot, melt butter. Add onion, celery, carrots and sauté until onion is translucent. Add garlic and continue to sauté for another 1-2 minutes. Stir in flour and mix well. Add chicken stock/broth and bring to a boil over high heat. Reduce heat and add beer, Worcestershire sauce, and cream. Simmer for approximately 5 minutes, then add sugar mustard and cayenne, and simmer for 1-2 minutes longer. Add cheese and stir constantly until cheese is melted and soup begins to gently bubble. If soup is too thick, add additional cream or stock/broth to desired consistency. If too thin, make a roux of equal parts butter/flour and add to soup to desired consistency. If you want a completely smooth soup, puree in blender or with hand blender to get rid of tiny bites of vegetables. Serve, garnishing with a sprinkle of paprika.

Reviews (2)

  • Yeah, sounds great, but I am thinking a little too fattening..... might still try it though. I am sure I will just love it.

    Flag as inappropriate Sheryll_Rufus  |  December 30, 2009

  • I tried this soup for dinner tonight, It was quite tasty, but very rich. I served it with garlic cheese bread.

    Flag as inappropriate nanapat  |  January 10, 2008

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