Best Beer Cheese Soup Recipe with Super Creamy Result

Beer Cheese Soup is an incredibly easy comfort food that comes out creamy even without using heavy cream. The result is a hearty soup with a combination of creamy texture and lots of cheesy goodness. A perfect dish as a main course on a cold day.

Soft pretzels are dipped in cheese and beer soup.

How to make beer and cheese soup without cream?

You’ve probably wondered: should I put cream in soups?

Usually you can add heavy cream, but in my experience it’s not necessary at all. Instead, I often use dairy-free cream cheese to make a delicious soup with an amazing, creamy texture. This not only works for soup recipes but is also a truly versatile ingredient. Check out my Creamy Mac and Cheese, Tuna Noodle Casserole, Million dollar spaghettiOr Gnocchi Soup for inspiration.

Of course, this Creamy Beer and Cream Cheese Soup is no exception, as the flavors and texture are on point. Yet you can be sure that it still feels like you’re eating in an amazing restaurant.

The ingredients needed to prepare cheese and beer soup are collected on a wooden board.The ingredients needed to prepare cheese and beer soup are collected on a wooden board.

Why do you put beer in soup?

The truth is that adding beer to your soup gives it a rich, deep, bold earthy flavor.

The flavor develops when you let the soup simmer for a while, but instead of cooking this comforting soup for hours, you can easily make it in less than 30 minutes at home.

Step-by-step images showing how a basic roux is made.Step-by-step images showing how a basic roux is made.

What is the best beer to use in soup?

I think lager is the perfect beer to add to soups because it’s not too hoppy. Wheat beer is also a good option. It’s important to note that if you use a beer with a strong hop flavor, the soup may taste much bolder.

Does alcohol cook from beer cheese soup?

Beer and cheese soup recipes always use beer as the main ingredient. When you add beer to soup, the alcohol content drops by 80% through cooking. If you prefer, try a non-alcoholic beer as a substitute.

Beer is added to the base roux.Beer is added to the base roux.

Reasons to Love This Beer and Cheddar Soup

This creamy soup combines the comforting flavors of cheddar and beer. Who doesn’t like or want that?

From start to finish, you can have it on your table in less than 30 minutes, and no hand blender is needed to make a smooth soup.

Pantry staples are used, but the end result will taste like eating in a restaurant.

You can easily make a double or triple batch.

It always turns out okay, because you put very, very little effort into making them.

Perfect for entertaining or game day, this beer cheese soup recipe will be a hit any time of year you make it.

Step-by-step images showing how cheddar cheese and cream cheese are added to the beer cheese soup base.Step-by-step images showing how cheddar cheese and cream cheese are added to the beer cheese soup base.

What is beer soup made from?

For a flavor base, I sauté diced onions and garlic and take it a step further and make a roux from beer and vegetable stock. We avoid the often used chicken broth.

To make it even more cheesy and delicious: I of course use cheddar (dairy-free, but use whatever you like and want of course).

For added flavor and topping: crispy bacon bits (they’re naturally plant-based), green onions and chives to make the end result delicious.

Diced onions and bacon are fried in a pan, then added to the soup.Diced onions and bacon are fried in a pan, then added to the soup.

How to Make Beer and Cheese Soup

Make sure you have your equipment by your side for this beer cheese soup recipe:

  • Large saucepan or Dutch oven
  • Wooden spoon
  • Suspicious
  • Your measuring cups
  • A cutting board and a knife
  • Cheese grater if you need to grate your cheese
  • Bowls to serve your beer and cheese soup

Now first add 1 tablespoon of butter to your pot, melt the butter, then add the diced onions, bacon and pressed garlic. Season with a pinch of salt and black pepper. Cook them, stirring, for about 3 minutes, then remove them from the pot.

To make the roux (soup stock) as a base, add the remaining butter on top. Once melted, add the flour and brown for 2 minutes maximum. Keep stirring all the time.

Still stirring, slowly pour in the vegetable stock. The soup should begin to thicken quickly. Then carefully pour in the beer. Don’t go too fast as it could foam. Bring to a boil over medium heat and wait about 7 minutes to reduce the alcohol content.

Top view showing the final creamy cheese and beer soup.Top view showing the final creamy cheese and beer soup.

To make it creamy, rich and decadent, add cheddar and cream cheese. Place about 3/4 of the bacon, chives, and scallion mixture you made in the first step into the soup. Cook for another 2 minutes.

Serve in bowls and add remaining bacon, onion, chives and scallion mixture to each bowl.

Leftovers and Storage Instructions

Leftover beer cheese soup keeps well for 4 days in an airtight container stored in the refrigerator. You can reheat your soup over low heat or in the microwave.

Top view of a large Dutch oven with beer cheese soup and soft pretzels in the background.Top view of a large Dutch oven with beer cheese soup and soft pretzels in the background.

What are some good side dishes to pair with beer and cheese soup?

Beer cheese soup is delicious as is, but if you’ve ever wondered what side dishes pair well with beer cheese soup, here is some inspiration:

  • All pretzels as you see in my step by step photos. The pretzel texture and salty taste are perfect for beer cheese soup.
  • To get creative: Make pretzel bread bowls by hollowing out a round pretzel loaf and adding beer cheese soup inside.
  • Sourdough or rye bread,
  • Mustard
  • Spice it up: add as much hot sauce or cayenne pepper as you like.

A soft pretzel covered in beer and cheese soup is held in hand.A soft pretzel covered in beer and cheese soup is held in hand.

Other Soup Recipes to Try

Collage of two photos of cheese and beer soup with recipe title text.Collage of two photos of cheese and beer soup with recipe title text.

Try this easy Cheese and Beer Souop recipe and share your remakes with photos on Instagram Or Facebook.

Enjoy, Florian!

Ingredients

  • 8 ounces of beer

  • 1/3 cup flour

  • 7 oz dairy-free cream cheese

  • 2 cups of vegetable broth

  • 7 tablespoons dairy-free butter, divided

  • 10 ounces vegan cheddar

  • 1/2 cup onion, chopped

  • 3 cloves of pressed garlic

  • 6 ounces vegan bacon

  • 4 green onions, chopped

  • 1/3 cup chives, chopped

  • salt, pepper to taste

Instructions

  1. First, add 1 tablespoon of butter to your pot, melt the butter, then add the diced onions, bacon, and pressed garlic. Season with a pinch of salt and black pepper. Cook them, stirring, for about 3 minutes, then remove them from the pot.The ingredients needed to prepare cheese and beer soup are collected on a wooden board.The ingredients needed to prepare cheese and beer soup are collected on a wooden board.
  2. To make the roux (soup stock) as a base, add the remaining butter on top. Once melted, add the flour and brown for 2 minutes maximum. Keep stirring all the time. Step-by-step images showing how a basic roux is made.Step-by-step images showing how a basic roux is made.
  3. Still stirring, slowly pour in the vegetable stock. The soup should begin to thicken quickly. Then carefully pour in the beer. Don’t go too fast as it could foam. Bring to a boil over medium heat and wait about 7 minutes to reduce the alcohol content. Beer is added to the base roux.Beer is added to the base roux.
  4. To make it creamy, rich and decadent, add cheddar and cream cheese. Place about 3/4 of the bacon, chives, and scallion mixture you made in the first step into the soup. Cook for another 2 minutes.Step-by-step images showing how cheddar cheese and cream cheese are added to the beer cheese soup base.Step-by-step images showing how cheddar cheese and cream cheese are added to the beer cheese soup base.
  5. Serve in bowls and add remaining bacon, onion, chives and scallion mixture to each bowl.Diced onions and bacon are fried in a pan, then added to the soup.Diced onions and bacon are fried in a pan, then added to the soup.

Remarks

  • Leftover beer cheese soup keeps well for 4 days in an airtight container stored in the refrigerator. You can reheat your soup over low heat or in the microwave.

Nutritional information:

Yield: 6

Portion: 1.5 cups

Amount per serving:

Calories: 520Total fat: 31gSaturated fat: 11gTrans fat: 0gUnsaturated fats: 13gCholesterol: 0 mgSodium: 889 mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 24g

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