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This easy beer cheese soup recipe includes broccoli and bacon for a quick lunch or a satisfying dinner on chilly autumn days. Pair a cozy bowl with a kale apple salad and a hot skillet of cornbread or homemade soft pretzels!
Table of Contents
Smoky bacon, tender vegetables, and a cheesy beer broth make this cheddar beer cheese soup recipe the absolute best! On a cool fall evening, nothing compares to a warm bowl served with plenty of cornbread, Aunt Bee’s 3-ingredient buttermilk biscuits, homemade soft pretzels, or a loaf of crusty no-knead Dutch oven bread for dipping. If you love homemade soups as much as we do, be sure to try my grandmother’s hamburger soup, this healthy Crock Pot vegetable soup, or a classic chicken noodle soup, too!
What is beer cheese soup made of?
Traditionally, beer soup was a roux-based soup made with beer. Sometimes poured over bread, this dish was served for breakfast in medieval Europe. Needless to say, the meal has undergone some major changes over the centuries. Today, beer cheese soup still starts with a roux and includes beer — but the similarities largely end there!
Also called Wisconsin beer cheese soup or cheddar beer soup, the German immigrants who settled in Wisconsin are often credited for the popularity of this rich, cheesy soup today. You’ll find the cozy, delicious treat in almost any bar throughout the state!
A pot of beer cheese soup typically starts with a roux (made with flour and butter or bacon drippings), broth and/or cream, plenty of sharp cheddar cheese, and of course, beer! It might be thickened with starchy potatoes, and it often includes bacon for a rich, smoky taste.
We’ve added broccoli and carrots for more flavor and texture in this recipe, which yields a slightly unconventional cross between a classic broccoli cheese soup and a traditional beer cheese soup. It’s the best of both worlds!
Why You Should Put Beer in Soup
Cooking with beer adds a deep, earthy flavor to recipes like soups, stews, and chili. We love it in this beef and beer chili, in this beer cheese dip, and in this beer cheese soup, since it gives the meals a subtle malty, yeasty flavor, while the sugars provide a subtle sweetness in the background.
The Best Beer to Use in SOUP
This is definitely a matter of personal preference. For a subtle, light beer flavor, try a light lager (such as a 12-ounce bottle of Miller Lite). This tends to go over well with kids!
For a more robust flavor, many folks recommend a beer with a well-balanced malty backbone, such as browns, pale ales, ambers, Vienna lagers, or Oktoberfest lagers — all of which pair nicely with the other ingredients in the recipe. Stay away from IPAs, which can give the soup a bitter flavor.
Does the alcohol cook out of beer cheese soup?
No, the alcohol will not cook out of the soup in this recipe since you wait to add the beer at the end of the cooking time. The alcohol is well diluted in the larger pot of soup; however, if you prefer an alcohol-free dish, just use a nonalcoholic beer. You’ll still get that great flavor!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pot of beer cheese soup. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Bacon: adds a rich, smoky flavor to the soup.
- Butter: paired with some bacon fat, this combines with flour to make the roux.
- Onion: for earthy, savory flavor. Any variety is fine — sweet onion, yellow onion, or white onion.
- All-purpose flour: combines with the butter and bacon grease to make the roux that thickens the soup.
- Chicken broth: the liquid base of the soup. Use homemade broth when available, or low-sodium or reduced sodium chicken broth so that you can control the saltiness of your dish.
- Broccoli and carrots: add flavor and texture to the soup, while also bulking up the dish and making it more filling and satisfying.
- Sharp cheddar cheese: grate a block by hand for the best texture and flavor.
- Cream cheese: for smooth, creamy richness. Make sure that your cream cheese is at room temperature. This takes the place of the heavy cream that other similar recipes call for.
- Beer: see my notes above for picking the right beer for your pot of soup. We typically go with a mild lager (like Miller Lite) to keep it more subtle and kid-friendly!
- Dijon mustard: for a hint of zesty tang.
- Hot sauce: for a bit of kick in the background. Add more to taste, or omit this ingredient entirely.
- Sweet paprika: for even more flavor.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
How to Make Beer Cheese Soup
This Wisconsin beer cheese soup recipe comes together easily on the stovetop in less than 1 hour. I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Fry bacon in a large Dutch oven. Remove to a plate.
- Sauté the onion in the bacon drippings and butter.
- Sprinkle flour over top to make a roux.
- Whisk in the chicken broth.
- Stir in the broccoli and carrots. Simmer for about 15-20 minutes.
- Add the cheeses, beer, Dijon, hot sauce, paprika, and bacon. Whisk until the cheese melts.
- Ladle into bowls and garnish with toppings.
What to Serve with Beer Cheese Soup
Here are some sides that go well with a bowl of beer cheese soup:
- Kale Apple Salad with Bacon, Feta, and Creamy Poppy Seed Dressing (shown here), Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, House Salad with Candied Pecans, or Classic Caesar Salad
- Homemade Soft Pretzels
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
- Cast Iron Cornbread (shown here), Sour Cream Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Broccoli Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Butter Cornbread
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or One-Bowl Cranberry Orange Muffins
- Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette
- Fried Apples or Baked Apple Slices
Preparation and Storage Tips
Properly stored in an airtight container, the soup will last in the fridge for 3-4 days.
To Reheat: Place the soup in a pot and warm over a low flame on the stovetop, just until heated through. Be careful not to let the soup boil, or the cheese may curdle. You can also reheat individual portions in the microwave for 1-2 minutes on high.
Can you freeze beer cheese soup?
I do not recommend freezing these leftovers. Dairy-based soups tend to separate or curdle after freezing, resulting in an undesirable texture.
If you’d like to freeze this soup to use another day, you’ll need to do so before adding the cheese. Prepare the soup through Step 3, and then allow the mixture to cool to room temperature. Package in an airtight container and freeze for up to 3 months.
When ready to serve, thaw the soup in the fridge overnight. Warm the mixture over low heat. Proceed with Step 4, being careful not to let the mixture boil.
Recipe Variations
- This recipe serves about 8-10 people (it makes a big pot of soup!). If you are serving a smaller family, cut all of the ingredients in half. The cooking instructions remain the same.
- Include some minced garlic or a dash of garlic powder if you like. Mustard powder is a nice addition, and you can substitute cayenne pepper for the hot sauce to give it some kick. Try adding a stalk or two of celery to the pot with the onions, too.
- For a vegetarian soup, use vegetable broth or vegetable stock instead of chicken broth, and omit the bacon. Substitute an extra tablespoon of butter for the bacon drippings.
- If you like a thicker, smoother soup, use a blender or immersion blender to puree a small portion of the soup after Step 3 (before adding the cheeses). Leave plenty of visible broccoli florets and carrots in the soup for a little bit of texture.
Tips for the Best Beer Cheese Soup Recipe
- Fresh or frozen broccoli florets will work in this recipe. If using frozen broccoli, thaw and drain first.
- Use a block of cheddar that you grate yourself — not a bag of pre-shredded cheese. The pre-shredded cheese will not melt as smoothly into the soup.
- Use a block of full-fat cream cheese, make sure that it’s at room temperature, and dice it into small cubes. This will help the cheese melt smoothly into the hot soup without curdling or separating.
- Do not boil the soup after you stir in the cheeses, or the soup may curdle.
More Easy Soup Recipes to Try
Chicken Vegetable Soup
1 hour hr
Beef Barley Soup
1 hour hr 50 minutes mins
Easy French Onion Soup
1 hour hr 30 minutes mins
Beer Cheese Soup with Bacon and Broccoli
Ingredients
- 8 strips bacon, chopped
- 3 tablespoons butter
- 1 small onion, diced (about 1 cup)
- ½ cup all-purpose flour
- 8 cups (64 ounces) reduced-sodium chicken broth
- 8 cups fresh broccoli florets, chopped
- 2 large carrots, peeled and grated
- 3 cups (12 ounces) grated sharp cheddar cheese
- 1 (8 ounce) package cream cheese, cubed and softened at room temperature
- 1 (12 ounce) bottle beer or nonalcoholic beer, at room temperature
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce (or more to taste)
- ½ teaspoon sweet paprika
- Kosher salt and ground black pepper, to taste
- Optional garnish: sliced green onion; chopped fresh herbs; additional shredded cheese; additional crispy bacon; sour cream; croutons
Instructions
- In a large Dutch oven, fry bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings in the pot.
- Add the butter to the pot with the bacon drippings. Increase the heat to medium-high. When the butter melts, add the onion and cook, stirring regularly, until starting to soften, about 3-5 minutes. Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes. Slowly whisk in the chicken broth until incorporated.
- Add broccoli and carrots. Bring to a boil, then reduce the heat and simmer (uncovered) until the soup thickens slightly and the vegetables are tender, about 15-20 minutes.
- Reduce the heat to the lowest temperature. Stir in the cheddar, cream cheese, beer, Dijon, hot sauce, paprika, and bacon (reserve some of the cooked bacon if you'd like to use it for a garnish on top of your soup). Whisk gently until all of the cheese melts, about 5-7 minutes. Do not let the mixture boil. Taste and season with salt and pepper, if desired. Ladle into individual bowls and garnish with optional toppings.
Notes
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- Fresh or frozen broccoli florets will work in this recipe. If using frozen broccoli, thaw and drain first.
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- Use a block of cheddar that you grate yourself — not a bag of pre-shredded cheese. The pre-shredded cheese will not melt as smoothly into the soup.
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- Use a block of full-fat cream cheese, make sure that it’s at room temperature, and dice it into small cubes. This will help the cheese melt smoothly into the hot soup without curdling or separating.
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- Do not boil the soup after you stir in the cheeses, or the soup may curdle.
