This Beer Cheese Soup recipe hits that sweet spot with a creamy, sharp flavor from the cheddar and a deep, earthy flavor from the beer. Best of all, it is done in less than 30 minutes!
It's the perfect dish to celebrate the beer holiday, Oktoberfest, as is this German barley sausage soup!
This recipe is one I learned to make in my German kitchen years ago.
📃 Why it Works
The most widely consumed alcoholic drink and the most beloved dairy product in the world merged in one rich and hearty soup! If you love cheese and beer, then this is the perfect dish for you!
Bring the Oktoberfest party into your own home with this quick and easy home-cooked beer and cheese soup and copious amounts of German beer!
📜Fun fact
Not surprising considering how Europeans love their beer, this soup was actually served as breakfast during the middle ages. There are several written accounts of modern rulers enjoying this as part of their morning meal as a restorative broth.
Beer soup was brought in the US's mid-western region, mainly in Wisconsin's state, by groups of German settlers during the 19th and early 20th centuries.
Wisconsin is known to be "America's Dairyland" and is famous for producing masses of fine-tasting cheese. So it was almost inevitable that this dairy product was added to the original beer soup recipe! The result - luscious soup!
🛒 Ingredients and Notes
What cheese is best to use?
We recommend sharp cheddar for this recipe for two reasons:
- First - and this is widespread knowledge to cheese lovers out there - this type of cheese melts so beautifully! The vivid and sharp flavors only get better as it liquefies and turns into a silky and gooey puddle of goodness!
- Second, the sharp flavor evens out the bitterness coming from the beer.
Though this recipe only takes about half an hour to make, the deep, earthy flavor from the beer gives the impression that it was simmered for hours.
What beer to use?
Beer is the third most popular drink- after water and tea. So it is not so surprising that enterprising people have found a way to incorporate beer in dishes.
Beers have so many flavors, nuances, and elements that elevate the taste and texture of certain types of food like meats, stews, soups, and even desserts.
With the wide selection of ales and lagers to choose from, selecting a beer to use for your soup can be tricky. A thought to keep in mind: If you don't like drinking it, you won't like eating it!
I prefer to use light beer, a pale lager like a Pilsner. I highly recommend it, especially if you are trying this for the first time.
If you want to go full-on with the beer, you can choose darker, stronger brews like a stout or a full-bodied ale.
Just a word of caution, though - hoppy beers like IPAs can leave a bitter taste on your soup that can be unpleasant. So choose wisely!
For a kid-friendly soup, use non-alcoholic beer.
🔪 Instructions
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
- You make it by frying bacon and cooking vegetables in the bacon grease, then dust it with flour and sweat it for a minute until it turns golden brown.
- Then you add the milk, broth, and beer, together with a few spices and flavorings to make a roux, and finally the cheddar cheese.
- Add beer gradually, mixing after each addition.
- Use grated or shredded cheese to allow for even and quick melting.
- Do not add the cheese cold; it should be at room temperature. Sudden change in temperature causes coagulation and fat separation that forms into clumps and creates grease.
- You don't want a stringy and curdled consistency, so add cheese last and gradually. Keep the temperature low, and do not let it reach boiling point.
- Stir frequently but not vigorously. Excessive stirring will result in proteins to clump and the formation of lumps in your soup.
👉 Variations
- Add a diced tart apple (such as Granny Smith) to the vegetables.
- Crispy bacon and French fried onions are perfect texture contrast to a smooth, silky soup, but you can omit it altogether if you don't like it.
- Top the soup with toasted cubes of rustic bread (such as rye, pumpernickel, or whole grains farmer's bread) and anchovies. Anchovies are very salty, as is bacon, so omit the bacon if using anchovies as a garnish, and use butter to sauté the veggies.
- Spice your soup with a dash, or more, of crushed red pepper flakes or chili powder, for a little zip in this recipe.
- Use a combination of cheddar and Gouda cheese.
- Make garlic chips to sprinkle on top of the soup by frying garlic slices in olive oil until golden brown.
- Serve the soup over peeled, diced, and then boiled potatoes or with Laugenecken or even crispy cheese toasts.
Can I make it vegetarian?
This soup can easily adapt to a vegetarian alternative by merely leaving out the bacon and replacing the chicken with vegetable broth..
Oktoberfest is the celebration that demands you eat hearty food before you lift steins and make toasts, like these German classics:
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
German Beer Cheese Soup
EQUIPMENT
- Dutch oven or a nonstick saucepan
- whisk
Ingredients
- 4 bacon slices, diced
- 1 large yellow onion, diced
- 1 carrot, finely chopped or grated
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cup whole milk , or half-and-half
- 1 cup reduced-sodium chicken broth
- 1 can or bottle beer , (about 10-12 oz.)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- Salt & pepper, to taste
- 3 cups sharp cheddar, shredded
- French fried onions, for garnish
Instructions
- In a Dutch oven over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble; set aside.
- To the bacon fat, add the onions, carrots, and garlic. Cook over moderate heat, occasionally stirring until vegetables begin to soften, about 5 minutes. Add the flour and mix well. Cook, frequently stirring, for 2-3 minutes or until the flour turns golden brown.
- Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until foam subsides. Stir in Worcestershire sauce, mustard, salt, and pepper.
- Add cheese by handfuls, stirring constantly, but gently, and cook until cheese is melted, 3 to 4 minutes (do not boil). Stir in half of the crumbled bacon.
- Ladle soup into bowls and top with remaining bacon. Garnish with French fried onions and sliced green onion, if desired. Serve with your favorite beer!
Notes
- Add beer gradually, mixing after each addition.
- Use grated or shredded cheese to allow for even and quick melting.
- Do not add the cheese cold; it should be at room temperature. Sudden change in temperature causes coagulation and fat separation that forms into clumps and creates grease.
- You don't want a stringy and curdled consistency, so add cheese last and gradually. Keep the temperature low, and do not let it reach boiling point.
- Stir frequently but not vigorously. Excessive stirring will result in proteins to clump and the formation of lumps in your soup.
- This soup can easily adapt to a vegetarian alternative by merely leaving out the bacon and replacing the chicken with vegetable broth.
- Serve with pretzel buns or crusty bread.
- Find additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Nutrition
Update Notes: This recipe was originally published in February 2016 and updated in September 2020 with new photos and recipe tips.
Nicole says
Hi! I'm curious how well this soup would keep in a slow cooker set on warm (I'd like to take it for future potlucks)? Thanks!
Jas says
I haven't tried it myself so I can't tell you with 100% accuracy, but I wouldn't keep it warm longer than 2-3 hours because the soup can curdle and separate. Just make sure it doesn't simmer again.
Milena | Craft Beering says
I just saw this recipe on Pinterest - love it!! It is now officially a part of my Cooking with Beer board:) Beer cheese soups are so tasty!!
Jas says
Thanks, Milena! I have to check out your board and save some recipes. I only have one other beer recipe on the blog. I also add beer to my lamb and pork roasts. It just deepens the flavor lovely! 🙂
Joy @ Joy Love Food says
Oh my goodness, this looks amazing, I love cheddar beer soup and wish I had a big bowl of this in front of me right now, yum! Thanks for sharing at What'd You Do This Weekend?!
allthatsjas says
Thank you, Joy, and thanks for stopping in 🙂 Hope your week is wonderful!
Jess says
Oh my goodness this looks absolutely divine! I especially love your foot-tography 🙂 Totally pinning, have a great day! xo
allthatsjas says
Lol, I totally checked my photos to see if I accidentally captured my foot. Gave me a small panic attack, haha. Thanks for stopping in and making me laugh 😀
Alli @ Tornadough Alli says
Sign me up for a huge huge huge bowl of this!!! Loving this so much girl! You'll be featured at tonight's Throwback Thursday party! Hope to see you there!!
allthatsjas says
Aw, thank you so much, Alli! What an honor! Wishing you a lovely rest of the day 🙂
Quinn Caudill says
This sounds perfect and great pics. Thanks for sharing with us on Throwback Thursday & can't wait to see what you’ll bring this week!
allthatsjas says
Thank you, Quinn! Have a nice day 🙂
Helen Fern says
One of my favorite soups!! Thanks for sharing on the "What's for Dinner" linky party!
allthatsjas says
Thanks and thanks for hosting!
frugal hausfrau says
I have such a weakness for beer cheese soup - I think this looks outstanding! Thanks for stopping by Throwback Thursday! We can't wait to see what you'll have for us next week!
Mollie
allthatsjas says
Thank you, Mollie, and thanks for hosting!
Alli @ Tornadough Alli says
Yes please! Sign me up for a vat of this! This looks seriously amazing girl!! Num. Thanks for sharing with us at Throwback Thursday!!
allthatsjas says
Hi, Alli! Thank you so much and thanks for stopping in 🙂
Jessy @ The Life Jolie says
Ok, this seriously looks delicious! Cheese is always a good this and I'm also a big soup fan. Pinning to make!
allthatsjas says
Thanks, Jessy! Hope you like it 🙂
Mary-the boondocks blog says
That is one interesting combination. I don't drink beer at all, would you recommend this for a non-beer drinker Jas. I'm a wine girl myself.
allthatsjas says
Of course, Mary! This soup won't get you drunk 🙂 Thanks for stopping in!!!
Bam's Kitchen says
Holy Cow girl!! You have hit the jackpot with this man cave winning beer and cheddar soup! Your door bell should be ringing soon, it will be my boys.... LOL Loving all your special touches on this soup and your photos are drool worthy. Sharing and pinning!
allthatsjas says
Lol! You can all come over 🙂 Thanks, Bobbi!
Jasna says
Nisam ljubitelj piva (kao napitak), ali ovu tvoju supu bih bas trebala isprobati. Izgleda fantasticno!
allthatsjas says
Hvala Jasna! Nisam ni ja bas za pivo, cak ni vino najvise volim koktele ako cu bas nesto piti. Inace draga voda, ha ha.
Caroline @ Shrinking Single says
I love cooking with beer. It adds such a great flavour. This looks like a fabulous addition to my beer recipe collection 🙂
allthatsjas says
I love cooking with beer and wine too, Caroline. Sometimes I even put it in the food 😀 Thanks for stopping in!
Ann says
Beer and cheddar in a soup? Now that's something I haven't come across before! I've done it all wrong eating them separately when I could be slurping them all at once! Lol. Looks delish though! X.
allthatsjas says
Ha,ha...stick with me kid and you'll learn a lot more 😉
Ann says
Oh! I'm sticking around. 😀 😀 😀
allthatsjas says
Good! Thank you 😀