Beer Cheese Soup

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Luscious, creamy, cheesy BEER CHEESE SOUP for your Thursday.  And this is the perfect complement to those soft pretzels we made the other day.

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This soup starts with sweating veggies in butter until softened and sweet.  Chicken (or veggie) stock adds body to the soup.  Add in your favorite light- to medium-bodied beer (like a pilsner, pale ale or wheat beer) and heavy cream and milk for richness.  Lots of sharp yellow cheddar dumped in for that melty cheesiness.  Worcestershire to taste.  Hot sauce to taste.  Mustard powder for depth.  Nutmeg for a little je ne sais quoi in the background.  Purée to smithereens for that smooth smooth.  I’m not even speaking in full sentences anymore.

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I have to admit: today I’m feeling the crash of a very productive day yesterday.  Does this ever happen to you?  I’m very uninspired writing this post so instead of forcing this and droning on and on, I will leave you with some action shots of some soft pretzel dippage into this delicious soup.

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Beer Cheese Soup

  • Author: Amanda
  • Yield: 6 to 8 servings
  • Category: Soups/Stews


Luscious, creamy beer cheese soup with soft pretzels for maximum dippage!


  • Olive oil, as needed
  • 1 large carrot, peeled and diced
  • 1/2 red bell pepper, diced
  • 2 shallots or 1/2 small onion, diced
  • 1/2 jalapeno, seeded and minced
  • 2 garlic cloves, minced
  • 1 stick (8 tablespoons) butter
  • 3/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable stock
  • One 12-ounce mild-flavored pale beer
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 12 ounces aged sharp yellow cheddar cheese, coarsely grated
  • 1-1/2 teaspoons Worcestershire sauce
  • Pinch of grated nutmeg
  • 1/2 teaspoon ground mustard
  • Hot sauce, to taste
  • Kosher salt and freshly ground black pepper


  1. In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium heat.  Add the carrots, red pepper, shallots, and jalapeno with a pinch of salt.  Cook, stirring, until the vegetables are softened, about 5 minutes.  Add the garlic and cook until fragrant, about 1 minute more.  Add the butter; once melted, add the flour, stirring with a wooden spoon.  Cook the flour for about 4 to 5 minutes, stirring often.
  2. Slowly whisk in the chicken stock, ensuring no lumps form. Add the beer, heavy cream and milk, stirring to combine.  Cook over medium-low heat for 15 minutes, until thickened slightly.
  3. Working in batches, transfer to the blender and puree until completely smooth (hold a kitchen towel over the lid while working with hot liquids in the blender).  
  4. Return the smooth soup to the pot and slowly whisk in the cheese. Add the Worcestershire, nutmeg, ground mustard and hot sauce, to taste.  Season with salt and pepper.  Serve hot.

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