Beer Cheese Soup is a cozy soup full of flavor. Made with bacon, beer, milk, cream, sharp cheddar and seasonings, it’s comfort in a bowl!
Soup season is one of my favorite seasons! There is not much better than sitting down to a steamy bowl of soup on a cool day. Whether it is a broth-y noodl-y soup like Chicken Udon , creamy like Ham and Potato Soup or hearty like Beef Stew with Red Wine, I am a HUGE soup fan.
And now it is time to add Beer Cheese Soup to the list because, you guys, this soup is SO comforting. So flavorful. And it is definitely going to be in our rotation on the regular.
Let’s talk about what you’ll need to make it:
Don’t be intimidated by the ingredients for this soup. Yes, it is kind of long but it is not too complicated and most of them you might even have on hand!
Making Beer Cheese Soup isn’t too involved and it comes together pretty quickly. Follow along with these step by step photos and instructions:
STEP #1: Cook bacon in a large pot over medium heat until bacon has rendered its fat and is browned. Transfer bacon to a paper towel lined plate and set aside. Reserve 1 tablespoon of pan drippings.
STEP #2: Add butter to reserved drippings and cook over medium heat until it melts. Stir in celery, onions and garlic. Cook until softened. Add in flour and cook 2 minutes.
STEP #3: Slowly pour in beer, you don’t want it to foam too much. Add in chicken broth, Worcestershire sauce, cayenne pepper, paprika and milk. Take a little bit of the hot broth and whisk it into the cream to temper it. Add tempered cream into the soup.
STEP #4: Add in shredded cheese 1 handful at a time. Stir until it melts. Simmer until soup thickens. Return bacon to the pot but reserve a bit for garnishing. Season to taste with salt and pepper.
STEP #5: Ladle into soup bowls and garnish with bacon bits, parsley, shredded cheddar and serve.
I like to serve this with plenty of bread for dipping!
Beer Cheese Soup will keep covered in the refrigerator for a few days. When it cools it will thicken significantly so as you warm it up you may need to add a bit more chicken broth.
Tempering cream means bringing the cream up to the temperature of whatever hot ingredient you’re adding it into. You do this by whisking in a bit of the hot broth before adding it to the soup. This helps prevent the cream from curdling when you add it.
I am a *big* fan of using a block of cheese and then shredding it myself. The reason is that pre-shredded cheese has anti-clumping things in the bag. So I find that flavor and texture is just not the same. You’ll be much happier with the results if you shred the cheese yourself.
Need more cheesy recipes? I’ve got you covered!
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