This beer cheese soup recipe is rich, creamy, and comforting. It's extra delicious with crispy bacon and the perfect blend of seasonings, quick and easy to make and customize with your favorite cheeses and beer.
Serve with these Jalapeno Cheddar Biscuits or these Buffalo Chicken Sliders.
Beer Cheese Soup Recipe
If you have never tried Beer Cheese Soup, my friends, you own it to yourself to make this recipe tonight!
I grew up in Illinois, just over the border from Wisconsin, and I grew up with this amazing dish. Beer cheese soup is a gift from Wisconsin that keeps on giving.
What's to Love about Beer Cheese Soup?
- Cheese + Beer! Seriously, it's such a perfect combination. Take all the flavors of your favorite Beer Cheese Dip and turn it into a soup. It doesn't get any better than this.
- It's Quick and Easy to Make. You can have this soup ready in about 30 minutes. I love easy.
- You Can Make This Soup Your Own. It's very easy to use any of your favorite beers, and swap in any of your favorite cheeses. And the amount of cheese! Go ahead and make your beer cheese soup extra cheesy.
Let's talk about how to make beer cheese soup, shall we?
Beer Cheese Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Bacon. Big flavor builder here.
- Vegetables. Onion, bell pepper, jalapeno (for spicy), garlic.
- Seasonings. Smoked paprika, fresh or dried thyme, red pepper flakes, salt and pepper. Plus hot sauce for extra flavor.
- Butter and All Purpose Flour. To make the roux for thickening the soup.
- Beer. I’m using Wisconsin Spotted Cow . See the Recipe Notes for options.
- Chicken Broth. You can use vegetable broth.
- Heavy Cream. Or half and half for a bit lighter.
- Cheese. I’m using a mix of sharp cheddar cheese and pepper jack – use your favorite melty cheeses!
- For Garnish. Fresh chopped parsley or green onion or scallions, red pepper flakes, extra shredded cheese, extra crumbled bacon.
How to Make Beer Cheese Soup - the Recipe Method
Cook the bacon in a large pot or Dutch oven over medium heat until crispy, 6-7 minutes, then set it aside to drain on paper towels.
Drain off most of the bacon grease, then cook down the onion, peppers, and garlic until softened, 5-6 minutes.
Add the seasonings, then melt the butter in the pot.
Stir in the flour and cook, constantly stirring, 2-3 minutes. This will help thicken the soup.
Pour in the beer, stir 2-3 minutes to thicken, then stir in the chicken broth and heavy cream.
Simmer the soup for 10 minutes, then add the cheese a bit at a time, until it is completely melted through.
Stir in the cooked bacon and you're good to go!
Boom! Done! Your beer cheese soup is ready to serve. Quick and easy, isn't it? Nice and cheesy! Garnish with extra crumbled bacon, chopped scallions or green onion, maybe some parsley, red pepper flakes, extra shredded cheese. Yum!
Recipe Tips & Notes
- Beer Options. Choose a beer with flavor you enjoy. Lighter beer like pale ale or lager adds crisper, subtler flavors. Dark beer is more robust and sometimes sweet – too much may overwhelm the cheese flavor.
- Cheese Options. Melty cheese is best. Cheddar cheese is very popular, though pepper jack is great, as well as colby, Monterey jack, and others. Use a combination. Also use a block of cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that affect texture.
Storage & Leftovers
Leftover beer cheese soup will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently in a pot on the stove top to enjoy again.
You can also freeze it for 2-3 months in freezer containers, though soups with dairy can sometimes turn a bit grainy after freezing.
That's it, my friends. I hope you enjoy this easy beer cheese soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
- Souper Cubes - Great for freezing soups!
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
More Easy Soup Recipes
- Chicken Enchilada Soup
- Stuffed Pepper Soup
- Cabbage Soup
- Roasted Red Pepper Soup
- Taco Soup
- Roasted Tomato Soup
More Recipes You Might Enjoy
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Beer Cheese Soup Recipe
Ingredients
- ½ pound bacon roughly chopped
- 1 small onion diced
- 1 red bell pepper diced
- 1 jalapeno pepper diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme chopped (or use 1 teaspoon fresh)
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- Dash of hot sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 12 ounces lager-style beer I’m using Wisconsin Spotted Cow – see the Recipe Notes for options
- 2 cups chicken broth
- 2 cups heavy cream
- 12 ounces shredded cheddar cheese plus more for garnish (I’m using a mix of cheddar and pepperjack – use your favorite melty cheeses!)
- For Garnish. Fresh chopped parsley or green onion or scallions, red pepper flakes, extra shredded cheese, extra crumbled bacon
Instructions
- Heat a large pot to medium heat and add the bacon. Cook 6-7 minutes, or until the bacon is crispy. Remove the bacon and set it onto paper towels to drain.
- Drain off most of the bacon grease, leaving 1-2 tablespoons. Add the onion, bell pepper, and jalapeno pepper. Cook for 5 minutes to soften.
- Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
- Stir in the smoked paprika, thyme, red pepper flakes, salt and pepper, and hot sauce. Stir in the butter until melted through.
- Stir in the flour and cook for 2-3 minutes, constantly stirring.
- Pour in the beer and stir until the mixture thickens, 2-3 minutes.
- Stir in the chicken broth and heavy cream, then reduce heat to simmer. Simmer for 10 minutes to let the flavors develop.
- Stir in the shredded cheese a bit at a time, until it is completely melted through.
- Stir in the cooked bacon and remove from heat. Taste and adjust for salt.
- Serve into bowls and garnish with fresh chopped herbs, red pepper flakes, crumbled bacon, shredded cheese. Enjoy.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 12/13/24 to include new information, photos, and video. It was originally published on 11/12/23.
Linda says
Love your recipes. Today was refrigerator soup day, had portobello mushrooms that had to be used. Fried them in there too. Added 2 large potatoes that had to be used; peeled and diced. Also had home made ham stock used instead of chicken stock. Fabulous! Thank you.
Mike Hultquist says
Boom! I love it! Very customizable. Thanks for sharing, Linda!