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posted by Amy Johnsonon February 16, 2015 (updated Sep 14, 2021) 45 comments »
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This Beer Cheese Soup is a bowl full of flavor and the perfect comfort food. You’ll find thisversion lightened up a bit too!
It’s chilly. No, not chilly. Down right freezing. It’s times like these that call for a warm bowl of deliciousness. ThisBeer Cheese Soupwill do just fine!
During my junior year in college I remember a roommate making Beer Cheese Soup one evening for a special beau. I caught glimpses of her prepping (and stressing) for the meal in between running to from classes. From what I observed it seemed like a big deal just for soup. Ever since, I’ve had it in my mind that Beer Cheese Soup was a challenge, so I never bothered with it. That was, until last week when I was craving comfort food, and ran across a recipe for a lightened up version of Beer Cheese Soup in The New Way to Cook Light from Cooking Light, one of my newest favorite cookbooks.
Seriously? I’d avoided making Beer Cheese Soup all these years? What a fuss over nothing. It really is simple. And it really is scrumptious. Simple and scrumptious, y’all. What better combo is there?
The soup came together in no time and disappeared just as fast. Although this lighter version uses a reduced-fat milk instead of heavy cream, it was still mighty rich and creamy. Serve alongside a salad, and/or a baked potato for the perfect lunch, or low-key weeknight meal. I can’t see how you’d be disappointed with this one. It’s one totally satisfying soup.
A few more soup recipes that will warm you up:
- Minestrone Soup Recipe
- White Bean and Roasted Mushroom Soup
- Verde Chicken Soup Recipe
- Perfect Potato Soup Recipe
Beer Cheese Soup Recipe
Beer Cheese Soup Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
A lighter version, but still a mighty rich and creamy. Serve alongside a salad, and/or a baked potato for the perfect lunch, or low-key weeknight meal.
Ingredients
- 3 tablespoons extra virgin olive oil (or enough to coat bottom of pan)
- 2 cups chopped onion (about 2 medium)
- 2-3 pinches salt and pepper
- 2 garlic cloves, minced
- 1 (12-ounce) bottle beer (I'd recommend a light beer or pilsner to avoid bitterness.)
- 3 cups fat-free, less-sodium chicken broth, divided
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 2 cups 2% reduced-fat milk
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups (5 ounces) shredded extra-sharp cheddar cheese
optional garnishes:
- fried bacon, crumbled
- finely chopped fresh chives
- sourdough bread, cut into 1-inch cubes and toasted in oven
Instructions
- Heat 3 tablespoons of olive oil in a heavy stock pot or dutch oven over medium-high heat. Add onion, along with a few pinches of salt and pepper, and sauté for about 4-5 minutes. Add garlic and sauté for 1 minute.
- Stir in beer and bring to a boil. Reduce heat and simmer for about 20 minutes, or until onion is tender.
- Carefully pour beer mixture and half of chicken broth (1 1/2 cups) into a blender. To avoid a mess, allow steam to escape by removing center piece of blender lid. Make sure blender lid is secure and place a clean towel over opening in blender lid. Blend until smooth. Set aside.
- Whisk together flour and 1/2 cup chicken broth. Add to stock pot and heat to bubbling over medium-high stirring continually for about 1-2 minutes.
- Return blended beer mixture to pan. Whisk to combine with flour/broth mixture. Stir in remaining 1 cup of broth and bring to a boil. Reduce heat, and simmer for about 10 minutes.
- Whisk in milk, and pepper. Cook for about 10 minutes or until slightly thickened.
- Remove pan from heat. Gradually stir in cheese until smooth.
- Optional: serve with bacon crumbles, chives, and/or bread cubes.
Notes
Lightly adapted from The New Way to Cook Light.
Did you make this recipe?
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Updated 2/16/15. Originally published 12/18/12.
Related Posts:
Appetizers Main Dishes
originally published on February 16, 2015 (last updated Sep 14, 2021)
45 commentsLeave a comment »
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What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...
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45 comments on “Beer Cheese Soup Recipe”
Ashley - baker by nature —Reply
Wow wow wow – I’ve spent my entire lunch break drooling over your site! I’m so happy to be your newest fan 😉 and this soup will definitely be happening soon.
kathy —Reply
My flour is clumping up in the soup
Amy —
Hey Kathy,
Did you whisk together the flour and milk before adding it to the soup? Other than that, I’m not sure what to tell you as it shouldn’t be clumping if you stir the flour/milk mixture in together. Hmmmm …
CJ —
How many does this recipe serve?
Cláudia Vasconcelos —Reply
Hello Amy
I am from Portugal, very far away ;.)
I made your beer cheese soup and it was a success!Thank you and I’ ll be around 😉
Kiss
CláudiaBonnie —Reply
Yum!!!
Tried the first recipe and it was delicious; can’t wait to try the later, lighter version.
AwesomeAmy Johnson —
This is the same one you tried. I just updated and reposted it today. 😉
Amy Basso@ Amysapron.net —Reply
The ultimate comfort food. Thanks for sharing!
alice from San Francisco —Reply
I boil diced potatoes in my version and puree them as a thickener. Eliminates the need for flour for those with gluten issues.
Amy Johnson —
That’s a perfect idea, Alice! Thank you for sharing.
Candi —Reply
GIRL! I was just teleported back to college! Anyone else? Yum.
Jennifer —Reply
This is my FAVORITE beer cheese soup recipe! I’m trying to figure out if I can crockpot it somehow since I won’t be home until later tonight. Any suggestions? I looked at other crockpot recipes but I LOVE this one and don’t want to ruin my taste for this soup 😉
Amy Johnson —
My only suggestion would be to get it going stove top then transfer to a crockpot on low? But I have not tested it that way to know for sure, and that kind of defeats the beauty of a crockpot having to start it stovetop then transfer it over.
Ruby —Reply
I was looking for a comforting soup during a blizzard today and this was perfect! It was awesome! So much easier than other recipes I’ve tried and so delicious! I didn’t change a thing. Thanks for this great recipe.
Amy Johnson —
It is so yummy during cold weather. Glad to hear that you found it easy to make, Ruby!
Katie —Reply
I had the same issue with flour clumping. I had to dump it and start over. Second time around, I added the chicken broth to the pan and then slowly whisked in the flour. I only used about the 1/2 the amount of flour the recipe called for, as it seemed to be plenty.
ANorth —Reply
I’m so sorry, I really wanted to like this recipe but it was too floury and super bland. Once you add the milk it doesn’t thicken up again. It 100% needs extra cheese and seasoning. I usually love beer cheese soup but this is not a recipe that I would recommend.
CG —Reply
Can someone please explain how 11/4 cups is 5 ounces (in the ingredients section for the cheese). Or how half the chicken broth is 11/2 cups (= 5.5) but it says we only need 3 cups in the ingredients section. Am I missing something here?
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