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20 minute beer cheese soup
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Beer Cheese Soup

Beer Cheese Soup is a hearty dinner that is perfect for cold days. It's creamy, flavorful, and full hearty ingredients to keep you satisfied. Easy to make and ready in about 20 minutes.
Course dinner, Main Course
Cuisine American
Keyword beer, cheese, soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • ½ teaspoon extra virgin olive oil
  • 1 small onion finely chopped
  • 1 ½ cups carrots cut in small cubes
  • ¾ cup celery chopped
  • 2 garlic cloves minced
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 12 oz light beer | 355 ml
  • 2 cups vegetable stock | 16.90 fluid ounces | 500 ml
  • 1 tablespoon Worcestershire sauce
  • ¾ cup whole milk | 5.98 fluid ounces | 177 ml
  • 1 cup heavy cream | 6.76 fluid ounces | 200 ml
  • 1 cup sharp cheddar cheese shredded | 200 g | 7.05
  • 1 cup mild cheddar cheese shredded | 200 g | 7.05
  • sea salt and ground pepper to taste

Garnish

  • Chives
  • Cheesy bread

Instructions

  • In a large saucepan or pot, heat oil over medium low heat. Add onion, carrots, celery and garlic with bay leaves. Cook until vegetables are tender. It will take about 5 minutes.
  • Add butter, stir until completely melted. Remove bay leaves. Sprinkle the vegetables with flour while stirring continuously.
  • Pour the beer, vegetable broth, Worcestershire sauce, milk and heavy cream. Keep stirring to combine completely. Bring liquid to a simmer.
  • Add cheese little by little to allow it to melt nicely. Season to taste.
  • Serve immediately hot with chives and cheesy bread.

Notes

**For the cheese - the ounces are given for an exact equivalent to the metric measurement listed - you can use ounces if you wish to weigh the cheese - otherwise I like to round up and use a standard 1 cup measurement.