This easy Wisconsin beer cheese soup recipe with sharp Cheddar cheese truly satisfies on a cold winter night. Creamy and flavorful, this delicious soup is quickly made and perfect for game day or a simple family meal. It was so good, I even had seconds!
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It’s been a long time since I made beer cheese soup.
I used to make it in college using Campbell’s soup and though I loved that, I know this homemade version is so much better.
I don’t know what struck me, but with Manservant still out of town and a large block of Coastal Cheddar in the fridge, cheese soup popped into my head.
I’m sure glad it did because I’ve been eating this ambrosia all week.
I do love the combo of beer and cheese together and beer cheese dips are one of my faves.
For that matter this beer cheese stuffing is pretty good, too!
Table of Contents
What Makes this Wisconsin Beer Cheese Soup Recipe SO Good:
Well, it contains cheese. And the better the cheese you use, the better the soup.
I always recommend the best ingredients you can afford, so use the best cheese you can find.
And cheese is one of my favorite ingredients-go figure.
For best results don’t use pre-shredded cheese. Please!!!!
Aged cheddar is always great and in my case I used Coastal cheddar from the Jurassic coast of Britain.
Coastal Cheddar matures for 15 to 18 months and develops calcium crystals that give the cheese a nutty, crunchy, sweet flavor that I adore.
It’s also buttery and a bit salty and melts great!
If you haven’t tried it I highly recommend it.
Though it isn’t a Wisconsin cheese, it is what I had on hand.
Growing up in Illinois meant many summer drives to Wisconsin, which is an awesome cheese state.
Check out Fromagination for some new cheese ideas. (And no I’m not being paid for this link! It just looks so good!)
Beer Makes this Wisconsin Beer Cheese Soup Recipe Great!
Beer adds a ton of flavor to this Wisonsin beer cheese soup recipe so make sure to use good beer.
And yes, you use the whole bottle of beer, so make sure it’s one you like.
Now is not the time to break out the Miller Lite in the fridge.
It is the time to break out a pale ale, though.
If you are into beer, you want a beer with a lot of malt and not a beer with a lot of hops.
Malt adds a sweeter, caramel taste and hops adds an herby, sometimes bitter flavor.
This explains why I like ales more than I like IPA’s.
Yes, I learn something every day!
But back to cheese soup!
Ingredients: Wisconsin Beer Cheese Soup Recipe
Butter
Aromatics include carrots, onions, celery, Bay leaf and garlic
Flour
Chicken Broth or Veggie Broth, Beer, Heavy Cream or Half and Half (I used cream)
Flavor enhancers like Worcestershire sauce and dry mustard along with salt and pepper and a bit of cayenne
Cheese – Cheddar is usually used but you may experiment with other types of cheese such as Gouda, Colby, Swiss cheese, Gruyere and a touch of Parmesan
Use any great melting cheeses that have a lot of flavor.
How To Make the Best Wisconsin Beer Cheese Soup Recipe
Melt butter in a large Dutch oven or a 4 quart large saucepan over medium heat.
Add the aromatics and cook until they begin to soften.
Reduce heat and sprinkle all-purpose flour over veggies and cook another 3 minutes. DO not let this burn.
Add chicken broth, cream and beer while stirring and deglazing the bottom of your pot.
Simmer for 5 minutes then add the Worcestershire, mustard and salt and pepper.
Remove bay leaf and using an immersion blender, puree the soup to a smooth consistency.
It will still have texture from the carrots and because Coastal cheddar is white, the carrots were what made my soup look orange.
Just like orange cheddar!
Now add the cheese a handful at a time, stirring it in to melt.
Check for seasonings and serve with garnishes like popcorn or minced green onions or parsley.
Pro Tips for Making Beer Cheese Soup
Cheese can be salty so you may not need as much salt as the recipe calls for.
Black pepper and cayenne pepper are optional.
A dash of Tabasco hot sauce can also be used.
For chicken broth I use Better Than bouillion and mix it with hot water before adding to the soup.
Don’t have dry mustard? Use a big spoonful of Dijon mustard from the jar.
Want to zhuzh up this Wisconsin beer cheese soup recipe?
I sprinkle mine with popcorn and dill pickle seasoning. So good!
Of course this soup could also be topped with crisp bacon.
And you could add green chilies or some diced pickled jalapenos, but frankly, I love this soup for its simple Midwestern appeal.
This beer soup would be delightful served in bread bowls or with soft pretzels on the side, instead of these beer bread muffins, which also are very good.
Crusty bread on the side is also great and if you want a more filling meal add some beer brats.
Before making this Wisconsin beer cheese soup recipe, I checked several sources like my Kankakee Junior League cookbooks.
This cheese soup recipe contained similar ingredients in each of the recipes I found.
Yes, you could substitute leeks or green onions for the onions, but basically the recipe is the same.
I found this tasty beer cheese soup recipe on a Wisconsin cheese site that also has a crock pot recipe. Head on over if you want!
How To Reheat Leftover Cheese Soup
This creamy soup can be stored in an airtight container.
Leftover beer cheese soup can be reheated slowly on the defrost cycle of your microwave in individual bowls.
Place the soup in individual serving bowls and cover.
Reheat on power level 5 for 2 minutes at a time until the soup is hot.
No seperation and just another great bowl of delicious soup.
FAQ’s
Where did beer cheese soup come from?
Beer Cheese Soup originated in Germany in the 1600’s. Eventually it made its way here.
Who makes the most cheese in the US?
Wisconsin makes the most cheese in the US. If it was a country it would be the 4th largest cheese producing country in the world!
Can broccoli be added to cheese soup?
If that’s your jam, of course. Personally I think this is beer cheese soup and I’m happy to have it without broccoli!
This is a great cheese soup recipe and I know you will love it.
Loaded with flavor it is the perfect supper on a cold winter night!
And it saves you heading out to the local gastropub.
More Cheesy Recipes
Beer and Honey Semi-homemade Potato Chips with Onion Dip
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Beer Cheese Soup
- Prep Time: 40 Minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Category: Soup
- Cuisine: American
Description
This beer cheese soup is full of flavor and perfectly cheesy. Creamy and delicious, it comes together fast and is perfect for a cold winter’s night!
Ingredients
1/2 stick (1/4 cup) butter
1 large yellow onion, chopped (2 cups)
2 celery stalks, cut into 1/4-inch dice (1 cup)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 t minced garlic
1 bay leaf
1/3 cup all-purpose flour
1 3/4 cups chicken broth
1 (12 fl. oz.) bottle beer (preferably an ale)
2 cups half-and-half or heavy cream
1 T Worcestershire sauce
1 t dry mustard
1 t salt (taste before adding)
1/8 t cayenne pepper
12 oz. sharp Cheddar cheese, shredded (3 cups)
Fresh ground black pepper
Freshly popped popcorn
Dill Pickle seasoning, Crisp Bacon, Croutons (optional)
Instructions
Melt butter in a 4-quart saucepan or dutch oven over medium heat. Add onion, celery, carrot, garlic and bay leaf; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Reduce heat to medium-low and sprinkle flour over vegetables; cook another 3 minutes, stirring occasionally.
Add broth, beer and half-and-half or heavy cream gradually, stirring constantly; simmer, stirring occasionally, 5 minutes. Add Worcestershire sauce, mustard, salt and cayenne.
Remove bay leaf; purée soup with an immersion blender until fairly smooth (this step is not necessary, but gives a more appealing appearance and texture).
Add cheese gradually, stirring constantly, and cook another 3 or 4 minutes or until cheese is melted.
Serve immediately, top with fresh ground black pepper, and garnished with popcorn and dill pickle seasoning if desired. Crisp bacon is also good as are croutons!
Karen (Back Road Journal)
Wednesday 11th of December 2024
I've never had beer cheese soup, even on our many trips to Germany. Your recipe sounds like a must try.