Beer-Cheese Velvet Soup Recipe photo by Perry Santanachote for Taste of Home
Total Time
Prep/Total Time: 25 min.
Our easy and delicious beer cheese soup combines rich cheddar cheese and robust beer for a comforting and flavorful meal. This creamy delight is perfect for cozy nights or casual gatherings.

Updated: Jun. 14, 2024

Beer cheese soup is a rich and flavorful dish that combines the creamy goodness of cheese with the robust taste of beer, creating a comforting and satisfying meal perfect for any occasion. This easy recipe is simple to follow and uses basic ingredients, making it an ideal choice for a cozy night in or a fun gathering with friends and family. By making this soup at home, you’ll enjoy a deliciously fresh and customizable dish with your favorite beer—or even non-alcoholic beer—that outshines any store-bought version.

Ingredients in Beer Cheese Soup

  • Butter: Butter adds richness to the soup and creates a flavorful base for it.
  • All-purpose flour: Flour acts as a thickening agent, giving the soup its creamy texture.
  • Beer: Choose a light beer for a subtle flavor, or substitute with a robust beer for a more pronounced taste. Just know that the flavor of the beer is prominent in this soup, so choose one you enjoy.
  • Chicken or vegetable stock: The stock provides a savory base and helps achieve the desired consistency. You can use vegetable stock if you want to keep the soup vegetarian.
  • Worcestershire sauce: The addition of Worcestershire enhances the umami taste, adding depth and complexity.
  • Ground mustard: Mustard adds a slight tang and sharpness and balances out the creamy cheese.
  • Cayenne: Add a little heat and zing to the soup with a dash of cayenne pepper.
  • Cheddar cheese: Cheddar delivers a tangy, robust cheese flavor essential for beer cheese soup. The sharper the cheddar, the bigger the flavor. You can use pre-shredded cheese for convenience, but note that pre-shredded cheese often contains anti-caking agents that can affect the soup’s texture. For best results, grate your own cheese.

Directions

Step 1: Make the roux

In a large saucepan, melt the butter over medium heat. Stir in the flour until blended, and cook for a few minutes to remove the raw flour taste.

Step 2: Add the beer, stock and seasonings

Slowly pour in the beer, stirring until smooth to avoid lumps. Then add the chicken stock, Worcestershire sauce, mustard, salt, pepper and cayenne. Bring to a boil, stirring constantly; cook and stir until thickened, one to two minutes.

Step 3: Add the cheese

Reduce heat and gradually stir in the cheese until melted.

Step 4: Garnish and serve

If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

Beer Cheese Soup Variations

  • Spice it up: Add diced jalapenos or a dash of hot sauce for a spicier version of this beer cheese soup.
  • Make it vegetarian: For a vegetarian version of this easy beer cheese soup recipe, use vegetable stock instead of chicken stock.
  • Amp up the smoke: Stir even more cooked, crumbled bacon directly into the soup to give it an extra smoky flavor.
  • Make it non-alcoholic: This soup can easily be made non-alcoholic by swapping the regular beer for your favorite NA variety.

How to Store Beer Cheese Soup

Store leftover beer cheese soup in an airtight container in the refrigerator for up to four days. Allow the soup to cool completely before sealing the container to prevent condensation.

Can you freeze beer cheese soup?

To freeze this beer cheese soup, let it cool completely and transfer it to freezer-safe containers, leaving some space for expansion. It can be kept in the freezer for up to three months. Thaw in the refrigerator overnight before reheating.

How do you reheat beer cheese soup?

Reheat the soup gently on the stove over medium-low heat, stirring occasionally until hot. You can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.

How long does beer cheese soup last?

Beer cheese soup lasts up to four days in the refrigerator, and up to three months in the freezer, when stored properly.

Can you make this soup ahead of time?

Beer cheese soup can be made ahead and stored in the refrigerator for up to four days. Reheat gently on the stove before serving.

Beer Cheese Soup Tips

Can I use a different type of cheese?

Absolutely feel free to experiment with different cheeses like Gouda or pepper jack, though we do recommend cheddar for its sharp flavor and melting properties.

Is it possible to make this soup without beer?

You can substitute beer with additional chicken stock, but it will alter the flavor profile. If you’re looking for a non-alcoholic option, the best substitute is non-alcoholic beer, which is popular now and easier to source than it has been in the past.

Beer Cheese Soup

Prep Time 25 min
Yield 8 servings (1-1/2 quarts)

Ingredients

  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 1 bottle (12 ounces) light beer
  • 4 cups chicken or vegetable stock, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded cheddar cheese
  • Optional: Bread bowls, crumbled bacon and shredded cheddar cheese

Directions

  1. In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne.
  2. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

Nutrition Facts

3/4 cup: 450 calories, 36g fat (22g saturated fat), 102mg cholesterol, 925mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 17g protein.

This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
Recipe Creator