This Beer Cheese Soup is rich and robust, with a little tang, and so delicious packed with three different types of cheese, vegetables, and bacon!

If you love this soup, you’ll definitely want to make our bacon cheeseburger soup, too!

Easy Beer Cheese Soup

Just like wine, I’m not a beer drinker, but I sure do love to cook with it. My beer bread is a favorite and so is this beer cheese soup. Might be all the cheese included!

Made with a variety of vegetables, chicken broth and cream, salty bacon, and three different types of cheese, this soup recipe is very hearty and extremely flavorful.

Ingredients Needed

Here’s what you’ll need to make this beer cheese soup recipe.
(Scroll below to the printable recipe card for details and measurements.)

• Vegetables – Onion, scallions, carrots, broccoli, and potatoes make this dish hearty and filling.
• Garlic – For wonderful aromatics and flavor.
• Butter – To sauté the vegetables.
• Beer – A cup of room temperature beer is added for just the right amount of beer taste without being overwhelming. (See note below.)
• Chicken broth – Opt for low-sodium so the soup isn’t overly salty.
• Heavy cream – Gives the soup a rich and creamy texture.
• Flour – A bit of flour helps thicken the soup.
• Cheese – Sharp cheddar, Monterey Jack cheese and Parmesan are all included!
• Bacon – Cooked crispy bacon adds great smoky and salty flavor, which pairs perfectly with beer.
• Seasonings – Dry mustard, Worcestershire sauce, hot sauce, salt and pepper give this soup great depth of flavor.
• Croutons – For serving, optional.

How to Make Beer Cheese Soup

Making this beer cheese soup is very easy. Just have all your ingredients prepped and the steps are simple.
(Scroll below to the printable recipe card for details and measurements.)

1. Sauté some of the vegetables. In a large Dutch oven pot warm butter over medium-heat. Add the onion and carrot; sauté until they become tender, stirring occasionally. Stir in the garlic and scallions and cook until fragrant. Season with salt and pepper.
2. Add in the flour and mustard. Stir in the flour and dry mustard (mixture will be thick) and mix until no white patches remain.
3. Pour in the liquids and remaining vegetables. Slowly pour in the broth; cook and stir until flour is dissolved. Add beer, cream, potatoes, and broccoli.
4. Simmer. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, stirring occasionally.
5. Add in the cheeses, bacon, and seasonings. Stir in the hot sauce, Worcestershire sauce, and bacon. Stir in all three cheeses until melted.
6. Serve. Ladle into bowls, top with the croutons, crumbled bacon, and diced scallions.

Tips for Success

• Cut the vegetables into uniform pieces. Having all the vegetables relatively the same size ensures they’ll cook at the same time.
• Use freshly grated cheese. Prepackaged shredded cheese is coated in cellulose, which blocks out moisture that causes it to clump. Freshly shredded cheese has so much more flavor and also melts better.
• Thin it out. Due to the cream and all the cheese, this is a thick soup. If you’d like it thinner, just add some extra broth at the end.
• Have the beer be room temperature. Cold beer will add too much carbonation to the soup and at the same time cool it down.
• What type of beer to use in beer cheese soup? I used Lagunitas IPA, but just make sure to use a beer that you really enjoy drinking on its own because you will definitely be able to taste it in this soup.

Serving Suggestions

Pretzels and beer love one another, so pretzel bread is a perfect pairing for beer cheese soup. A slice of beer bread or cheese bread on the side would be delish.

I like to top portions of the soup with croutons, crumbled bacon, and diced scallions fresh chives, which all add texture and color.

Proper Storage

• Storing leftovers. Allow anything leftover to cool completely, then store in an airtight container in the refrigerator. It will keep for 3 days.
• How to reheat. To reheat beer cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add a little broth or milk to loosen the soup. Cheese and cream-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.
• Can I freeze beer cheese soup? Due to the high amount of dairy in this beer cheese soup, we don’t recommend freezing it. Soups with dairy tend to separate and become grainy once thawed. It’s much better to just enjoy this soup fresh.

More Soup Recipes:

• Hungarian Mushroom Soup
• Chicken Pot Pie Soup
• Chicken Alfredo Tortellini Soup
• Chile Relleno Soup
• French Onion Soup
• Broccoli Cheddar Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!