This incredibly creamy Creamy Beer Cheese Soup comes together in about 30 minutes and all in one pot for a quick dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Perfect for a chilly evening, it’s like a warm hug in a bowl!
Ingredients You’ll Need
For this delicious creamy beer cheese soup, I’ve got a list of simple ingredients that you likely have on hand or can grab easily from the store. Here’s what you’ll need:
- 1 tablespoon butter : Because, really, butter makes everything better!
- 1 onion, chopped : Any onion will do! I often reach for yellow onions.
- 2 cloves garlic, minced : Seriously, who doesn’t love the smell of garlic cooking? It’s comforting and aromatic.
- 1/4 cup all-purpose flour : This will help create a nice thick base for our soup.
- 2 cups vegetable broth : Feel free to use chicken broth if that’s what you have.
- 1 cup Irish beer : I love using a stout or any other dark beer; it adds a rich flavor. (But, you can totally substitute with extra broth if you want it non-alcoholic!)
- 2 cups shredded cheddar cheese : Because cheesy is how we roll!
- 1/2 cup heavy cream : For that ultra-creamy texture, trust me on this one!
- 1 teaspoon paprika : Just a pinch of smokiness that makes this soup pop.
- Salt and pepper to taste : A couple pinches of salt and pepper always helps to elevate flavors.
Let’s Get Cooking!
Step-by-Step Instructions
Start with a Sizzle (5 minutes) : In a large pot, melt the butter over medium heat. Once it’s nice and bubbly, add the chopped onion and garlic. Oh my goodness, the smell of that butter and garlic, just delightful! Sauté until the onion is translucent, about 4-5 minutes, stirring occasionally to avoid any burning.
Make It Thick (2 minutes) : Stir in the flour. This is where the magic happens! You’ll want to cook it for about 1-2 minutes, which helps form a roux, a fancy word that means it’ll help thicken everything up!
Pour in the Good Stuff (10 minutes) : Gradually whisk in the vegetable broth and beer. Bring the mixture to a simmer, then reduce the heat to low. And don’t forget to scrape the yummy bits off the bottom as you whisk, that’s where the flavor is!
Cheesy Time (3-4 minutes) : Stir in the shredded cheddar cheese until it’s melted and creamy. This is when your soup transforms into pure gold! I always find myself sneaking a taste (or two… or three).
Finish with a Touch (2-3 minutes) : Add the heavy cream, paprika, and a couple pinches of salt and pepper for taste. Mix well and cook until it’s hot all the way through, about 2-3 minutes.
Serve it Up! : Serve hot with crusty bread on the side, or if you’re fancy, some fresh herbs sprinkled on top. Trust me; your family will applaud you!
Why I Love This Recipe
This is my go-to recipe when I want something comforting and straightforward, especially after a long day of juggling mom life! I’m a real sucker for anything hearty and creamy, and this soup never disappoints. The best part is you can use whatever you’ve got on hand, and it always ends up tasting amazing!
Plus, it’s a family favorite! My kids can’t get enough of it, and honestly, neither can I. We often pair it with some homemade croutons or cheese quesadillas, and it’s just the perfect cozy night in, you know?
If you loved this creamy beer cheese soup, be sure to check out my delicious Coconut Curry Noodle Soup, my Creamy Cowboy Soup, or my Pumpkin Turkey Soup!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! This is the kind of recipe you can whip up after a busy day and still enjoy a homemade dinner.
One Pot Wonder
Minimal cleanup required! Seriously, you’ll only use one pot for the whole process. That means less stress for you, and who doesn’t love that?
Budget-Friendly
Uses affordable, everyday ingredients. You probably have most of them in your pantry already. Talk about a win-win!
Comfort Food
Loaded with tons of flavor. The combination of cheddar cheese and beer creates a rich and warm flavor that just wraps you up in happiness.
Customizable
Use whatever ingredients you have. If you don’t have beer, use extra broth. No heavy cream on hand? Substitute it with whole milk! The possibilities are endless!
Serving and Storage Tips
Serving Suggestions
- This creamy beer cheese soup is perfect for dipping with crusty bread or crackers on the side.
- You can top it off with crispy bacon bits, green onions, or even croutons for that added crunch!
Storage
- It keeps well in the fridge for up to 3 days in an airtight container. So, leftovers are definitely a thing, and they taste even better the next day!
Reheating Instructions
- To reheat, simply warm it up on the stove over medium heat, stirring occasionally. If it’s too thick for your liking, add a splash of broth or milk to loosen it up.
Freezer Friendly?
- Yes! This soup is freezer friendly. Just make sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
So, there you go! Dive into the creamy goodness of this beer cheese soup. Give it a whirl this week and bring some warmth into your home. Trust me, it’s as easy as whisking the ingredients together and will quickly become your go-to recipe!
And hey, food is really about bringing people together, you know? Enjoy every bite! For more Recipes Follow Us in our Pinterest.
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Easy Creamy Beer Cheese Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This incredibly creamy beer cheese soup comes together in about 30 minutes and is perfect for a cozy family meal.
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup Irish beer (or extra broth for non-alcoholic)
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent, about 4-5 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the vegetable broth and beer, bringing the mixture to a simmer. Scrape the bottom for flavor.
- Stir in the shredded cheddar cheese until melted and creamy.
- Add the heavy cream, paprika, and salt and pepper. Cook until hot throughout, about 2-3 minutes.
Notes
Serve hot with crusty bread or top with fresh herbs and crispy bacon bits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
