Beer-Cheese Soup

GooseberryPatch's picture

Mar. 05, 2013

Cheesy and tangy, with a little bit of crunch, this hearty soup will warm you to your toes!


Butter 3 Tablespoon
Onion 1 , finely chopped
Carrot 1 , peeled and finely chopped
Celery stalk 1 , finely chopped
Jalapeno pepper 1 , seeded and chopped (Optional)
All purpose flour
Chicken broth 1 Cup (16 tbs)
Milk/Half and
Sharp cheddar cheese 2 Cup (32 tbs) , shredded (extra sharp)
Beer/Non alcoholic beer
Cayenne pepper 1/8 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Green onions 2 Tablespoon , chopped



1. In a large saucepan over medium heat, melt butter.

2. Add in onion, carrot, celery and jalapeño, if using, and saute until the vegetable are tender.

3. Sprinkle flour over the vegetable and stir to mix.

4. In a saucepan over medium heat, add together broth and milk or half-and-half; heat through.

5. Stream the hot milk mixture in to the vegetable mixture.

6. Lower the heat and simmer the vegetable milk mixture, stirring occasionally, until soup starts to thicken, about 4 to 5 minutes.


7. Add in the cheese and room temperature beer, and stir until the cheese melts completely.

8. Add in the seasoning and stir well to mix.


9. Serve hot in a soup bowl, garnished with chopped green onions and crusty bread if desired.


Omit jalapeno if you don’t like the soup to be spicy.

Sprinkle popcorn on top if desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 512Calories from Fat 295

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 803 mg33.46%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1 g4%

Sugars 8 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet