Beer Cheese Soup: The Cozy Pub-Style Bowl You’ll Crave All Winter

When the temperature drops and the couch calls your name, nothing hits the spot quite like a steaming bowl of beer cheese soup. It’s creamy, comforting, and just the right amount of indulgent—basically the culinary equivalent of a fuzzy blanket and your favorite movie.

This cheddar beer soup recipe is pub-style comfort you can make at home in just 35 minutes. Think creamy cheese soup meets hearty flavor from sautéed veggies, sharp cheddar, and a splash of light beer for depth. And yes, it pairs beautifully with a hunk of crusty bread… or a soft pretzel if you’re feeling fancy.

I first had this dish in a tiny Midwestern pub, where the bartender swore their secret was “more cheese than you think is reasonable.” I took that advice to heart, and friends, I have zero regrets. Now, it’s one of my most requested cold-weather recipes—especially during game days. Whether you’re serving it up for the family or for a crowd, it’s bound to get cheers (and maybe some second helpings before halftime).

Why You’ll Love This Beer Cheese Soup

• Ready in just over half an hour.

• Rich, creamy, and full of flavor.

• Customizable heat—mild or a little spicy.

• Perfect for cozy nights, game-day gatherings, or a quick dinner.

• Freezes beautifully for future “don’t feel like cooking” days.

Ingredients

Soup Base

• ¼ cup (57 g) butter

• 1 small onion, diced (about ½ cup / 80 g)

• 1 medium jalapeño pepper, seeded & diced (about ¼ cup / 30 g)

• 1–2 medium carrots, finely grated (about ½ cup / 60 g)

• ¼ cup (15 g) diced chives

• 1 teaspoon (5 g) minced garlic

• 1 teaspoon (5 ml) Worcestershire sauce

• 1 teaspoon (6 g) salt

• ½ teaspoon (2.5 g) pepper

• ¼ teaspoon (0.5 g) dry mustard powder

• 2 cups (480 ml) chicken stock

• 12 oz (355 ml) light beer or lager

Cheese Sauce

• ¼ cup (57 g) butter

• ¼ cup (30 g) all-purpose flour

• 1 ½ cups (360 ml) half and half

• 5 cups (500 g) sharp cheddar cheese, shredded

Optional Garnishes

• Cooked & crumbled bacon

• Popcorn or croutons

Step-by-Step Instructions

1. Start the base: Melt butter in a large pot over medium heat.

2. Add onion, jalapeño, carrots, chives, garlic, Worcestershire, salt, pepper, and mustard powder. Cook 8–10 minutes until veggies are softened.

3. Pour in chicken stock and beer. Lower heat to simmer while you make the cheese sauce.

4. Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until lightly golden.

5. Slowly pour in half and half, whisking until thickened.

6. Remove from heat; stir in shredded cheddar until smooth. For an ultra-creamy finish, blend with an immersion blender.

7. (Optional) Blend the soup base for a smoother texture.

8. Combine cheese sauce with soup base, whisking well. Simmer on low for 10 minutes.

9. Serve hot with your choice of garnishes.

Tips for the Creamiest Cheese Soup

• Shred your own cheese. Pre-shredded varieties can make the soup grainy.

• Beer choice matters. Light lagers keep it mild; try an amber or pale ale for bolder flavor.

• Don’t boil after adding cheese. High heat can cause separation—low and slow is the way.

• For a milder heat, skip the jalapeño or remove all seeds and membrane.

• Want extra richness? Swap half the chicken stock for more half and half.

A Little Story from My Kitchen

This soup became a tradition in my house during football season. My husband calls it “halftime gold” because I serve it with soft pretzels right before the third quarter. Once, I made it for a neighborhood potluck, and I didn’t even get a bowl—people went back for seconds before I could grab a ladle. Now, I make a double batch and stash one portion in the freezer… because trust me, the craving for creamy cheese soup can hit any time.

What to Serve with Beer Cheese Soup

• Soft pretzels for dunking (obvious, but essential).

• Thick slices of sourdough to soak up every drop.

• A crisp side salad for a little freshness.

• Apple slices—yes, seriously. The sweet crunch is amazing with sharp cheddar.

• Roasted sausages for a hearty meal.

How to Store

• Fridge: Keep in an airtight container for up to 4 days.

• Freezer: Cool completely, then store in freezer-safe bags or containers for up to 3 months.

• Reheat gently: Low heat on the stove works best—too high and the cheese can split.

FAQs

Can I make it vegetarian?

Yes! Swap the chicken stock for vegetable broth and use a vegetarian-friendly beer.

What if I don’t like beer?

You can use more chicken stock instead, but the beer flavor mellows as it cooks—it won’t taste like a pint in a bowl.

Can I use a different cheese?

Cheddar is classic, but a mix of cheddar and Gruyère is delicious.

Is it spicy?

The jalapeño gives mild heat, but you can adjust by adding or removing seeds—or skipping it entirely.

Rich, cheesy, and soul-warming, this beer cheese soup is proof you don’t have to hit the pub for the ultimate comfort bowl. With its silky texture, deep cheddar flavor, and hint of beer, it’s a recipe you’ll return to whenever cold weather sets in—or you just want a bowl of pure happiness.

Discover more delicious recipes by following me on Facebook and Pinterest.

Beer Cheese Soup

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• Author: Olivia Hartwellen
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

A rich and creamy pub-style soup made with sharp cheddar, light beer, sautéed vegetables, and a touch of spice from jalapeño. This cozy comfort bowl comes together in just 35 minutes and is perfect for chilly nights, game-day gatherings, or whenever you’re craving hearty, cheesy goodness.

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Ingredients

Scale 1x2x3x

Soup Base:

• ¼ cup (57 g) butter

• 1 small onion, diced (about ½ cup / 80 g)

• 1 medium jalapeño pepper, seeded & diced (about ¼ cup / 30 g)

• 1–2 medium carrots, finely grated (about ½ cup / 60 g)

• ¼ cup (15 g) diced chives

• 1 tsp (5 g) minced garlic

• 1 tsp (5 ml) Worcestershire sauce

• 1 tsp (6 g) salt

• ½ tsp (2.5 g) pepper

• ¼ tsp (0.5 g) dry mustard powder

• 2 cups (480 ml) chicken stock

• 12 oz (355 ml) light beer or lager

Cheese Sauce:

• ¼ cup (57 g) butter

• ¼ cup (30 g) all-purpose flour

• 1 ½ cups (360 ml) half and half

• 5 cups (500 g) sharp cheddar cheese, shredded

Optional Garnishes:

• Cooked & crumbled bacon

• Popcorn or croutons

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Instructions

• In a large pot over medium heat, melt butter for the soup base.

• Add onion, jalapeño, carrots, chives, garlic, Worcestershire sauce, salt, pepper, and mustard powder. Cook 8–10 minutes until vegetables soften.

• Stir in chicken stock and beer. Lower heat to a simmer while preparing cheese sauce.

• In a separate saucepan, melt butter for cheese sauce over medium heat. Add flour and whisk for 1–2 minutes until lightly golden.

• Slowly pour in half and half, whisking until thickened.

• Remove from heat; stir in shredded cheddar until smooth. Blend with an immersion blender for an ultra-creamy texture, if desired.

• (Optional) Blend soup base for a smoother finish.

• Combine cheese sauce with soup base, whisking until fully incorporated. Simmer on low for 10 minutes.

• Serve hot, topped with your choice of garnishes.

Notes

Shred your own cheese for a smoother soup; pre-shredded can make it grainy.

Choose beer based on flavor preference—light lager for mildness, amber or pale ale for bolder taste.

Avoid boiling after adding cheese to prevent separation.

Omit jalapeño or remove seeds for less heat.

Swap half the chicken stock for more half and half for extra richness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American