Beer Cheese Soup with Bacon and Broccoli

An easy homemade soup that's full of tender vegetables, smoky bacon, and rich cheese flavor!

Course Dinner, Lunch

Cuisine American

Keyword beer cheese soup, beer cheese soup recipe, cheddar beer soup

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 378kcal

Author Blair Lonergan

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

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.

- 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.