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Bowl of beer cheese soup topped with shredded cheese and crumbled bacon.
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5 from 6 votes

Beer Cheese Soup

Hearty and comforting, this Beer Cheese Soup is smokey, creamy and loaded with flavor. Ready in 30 minutes on the stovetop this soup is a great weeknight meal idea!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 579kcal
Author: Serene


  • 4 slices bacon
  • 1 stalk celery chopped
  • ½ cup onion diced
  • 1 bell pepper seeds removed, diced
  • 2 cloves garlic minced
  • ¼ cup all purpose flour
  • 1 (12 ounce) beer
  • cups chicken broth
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese shredded
  • ½ tsp paprika
  • salt & pepper to taste


  • Cook the bacon in a large dutch oven or stock pot over medium-high heat. Cook the bacon to desired crispness. Remove the bacon and leave the grease.
  • Add the celery, onion, and bell pepper. Stir while sautéing for about 5 minutes until the veggies are tender and the onion is translucent. Add in the garlic and cook an additional 30 seconds.
  • Add the flour and stir until the vegetables are coated in the flour. Cook for 2-3 minutes.
  • Add the beer, chicken broth and heavy cream. Stir until fully combined. Bring to a boil then lower the heat to medium.
  • Continue to cook for another 15 minutes.
  • Remove the pot from the heat and stir in the sharp cheddar cheese. Stir while the cheese melts.
  • Add the paprika. Add the salt and pepper to taste. 
  • Serve soup warm garnished with parsley, more shredded sharp cheddar cheese and crumbled bacon on the top.


*Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
  • Smooth Texture: If you’re wanting to get a smooth texture, you can use an immersion blender and blend up the soup, this would blend in the veggies and allow the flavor to remain.
  • Thicker: Add potatoes and blend for a thicker soup. Or if you want something with less carbs, you can add cauliflower and blend. Simply add the potatoes or cauliflower and let simmer in the soup until softened. Use an immersion blender to blend up and create a smooth, thick texture to the soup.
  • Beer: My preference when making this for my family (which includes children) is to use a pilsner, this is a nice light option that doesn’t impart a heavy flavoring. Avoid hoppy beers as this can create a bitter flavor in the broth. 
  • Leftovers: store in the refrigerator in a sealed container for 3-4 days. Reheat on the stovetop or in the microwave. 


Serving: 1bowl | Calories: 579kcal | Carbohydrates: 14g | Protein: 20g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 140mg | Sodium: 870mg | Potassium: 298mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2553IU | Vitamin C: 41mg | Calcium: 460mg | Iron: 1mg