📋 Easy Beer Cheese Soup Recipe

blue bowl of beer cheese soup with spoon in it and pot, beer mug and bottle of beer in the background

5 from 1 vote

📋 Easy Beer Cheese Soup Recipe

This Easy Beer Cheese Soup recipe is quick and simple to make with cheddar cheese and Cheez Whiz and is unbelievably delicious! And you don't even have to like beer (or Cheez whiz) to love this creamy soup! It's the ideal soup for Father's Day.

Course dinner, lunch

Cuisine American

Keyword beer, cheese, soup

Special Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 263kcal

Author Terri Gilson

Equipment

Ingredients

4 cups chicken broth
1 cup Cheez Whiz (half of a 16 ounce jar)
1 ½ cups milk * I use 1%
1 ½ cups sharp cheddar cheese (low-fat)
1 cup beer
1 tablespoon Worcestershire sauce
2 cups mushrooms, sliced
⅛ teaspoon Lawry's seasoning salt
2 tablespoon unsalted butter
¼ cup all-purpose flour
¼ cup olive oil
¼ cup chopped chives

Garnish

additional chopped chives, if desired

US Customary - Metric

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Instructions

Sauté mushrooms in butter and seasoning salt under mushrooms are tender but still firm.
2 cups mushrooms, sliced, ⅛ teaspoon Lawry's seasoning salt, 2 tablespoon unsalted butter
Add broth, milk, Cheez whiz, cheddar cheese, Worcestershire sauce and beer. Whisk over medium-high stirring until melted and smooth.
4 cups chicken broth, 1 cup Cheez Whiz (half of a 16 ounce jar), 1 ½ cups milk, 1 ½ cups sharp cheddar cheese (low-fat), 1 tablespoon Worcestershire sauce, 1 cup beer
Mix flour and oil until paste forms.
¼ cup all-purpose flour, ¼ cup olive oil
Add to broth and cook until it starts to thicken.
Add chives. Continue to cook on medium heat, whisking frequently until it thickens even more. then reduce to simmer.
¼ cup chopped chives
Simmer for about 10 additional minutes over medium-low heat. Texture should be like heavy cream but consistency will be thick like gravy.
if not thickened enough, add more roux, then simmer for about 10 more minutes until desired thickness is reached minutes.

Garnish

Garnish with additional chives
additional chopped chives, if desired

Notes

Expert Recipe Tips:

- Use freshly grated cheese. Pre-shredded cheese contains anti-caking agents that can affect the soup’s texture, making it grainy. Grating sharp cheddar from a block will give you the smoothest, creamiest soup.

- Add the cheese gradually. To avoid clumping, add the cheese a handful at a time, stirring constantly, and make sure the soup is warm but not boiling when you add it. High heat can cause the cheese to separate and become grainy.

- Choose the right beer. A mild, smooth beer like Miller Genuine Draft, a lager, or a pale ale works best. Avoid overly bitter beers like IPAs, as they can overpower the soup.

- Sauté mushrooms for extra flavor. Cooking mushrooms with butter and seasoning salt before adding them to the soup deepens the umami flavor and enhances the overall taste.

- Keep the heat low after adding dairy. Once you add milk and cheese, keep the heat at medium-low to prevent curdling. High heat can cause the milk to scorch or the cheese to separate.

- Adjust the thickness to your liking. If the soup is too thick, add a little more broth or milk. If it’s too thin, let it simmer longer or add more roux (flour and oil mixture).

- Balance the flavors. If the soup tastes too bitter from the beer, add a splash of Worcestershire sauce or a small amount of honey/sugar to balance it out.

- Serve it hot. Beer cheese soup thickens as it cools, so serve it immediately for the best texture. If reheating, do so gently over low heat and stir frequently.

🌡️Storage

Store this easy beer cheese soup in an airtight container in the fridge for up to 4 days, whether you make it in advance or have leftover beer cheese soup.

It freezes well in a sealed container for up to 3 months.

Nutrition