Beer Cheese Soup with Bacon for Chilly Evenings

When the weather starts cooling down, I start thinking about all the cozy soups I want to make, and this beer cheese soup quickly became one of my favorites. It’s creamy, cheesy, savory, and loaded with crispy bacon, with just enough beer flavor to make it unique without overpowering the sharp cheddar. Serve it with crusty sourdough, pretzels, or a warm sandwich for an easy fall dinner everyone will love.

Reader Summary

In this recipe, you’ll learn:

• How to make creamy beer cheese soup from scratch
• Why a lager or pilsner is better than an IPA for this recipe
• How to make a simple roux using bacon drippings, butter, and flour
• How to get the smoothest, creamiest cheese by adding it gradually
• How to troubleshoot soup that is too thick, too thin, or grainy
• The best breads, pretzels, and sandwiches to serve with beer cheese soup
• How to properly store and reheat leftover soup

If you’re in the mood for more cozy soups, take a look at some of my other favorites, including Homemade Broccoli Cheddar Soup, Easy and Creamy Instant Pot Potato Soup Recipe, Creamy Wild Rice Soup with Rotisserie Chicken, and Cozy Roasted Tomato Basil Soup For Chilly Days. They’re all great options to add to your fall dinner rotation.

The First Time I Had Beer Cheese Soup

The first time I ever had beer cheese soup, I was living in Plano, Texas, in the Dallas-Fort Worth area.

There was a little cafe close to my hair salon that I loved stopping at for a soup and sandwich lunch. One afternoon, I noticed beer cheese soup on the menu. I had never heard of it before, which is honestly surprising considering how much I love soup, but I decided to order it.

I completely fell in love with it!!

It was creamy and cheesy, with just enough beer flavor. And when I dipped my sandwich into the bowl, the soup coated every bite. I remember thinking, Where has this soup been all my life?

It quickly became one of my favorite soups to order for my little afternoon café lunches.

So when I started coming up with recipes for this year’s Savory Soup Sundays, I knew beer cheese soup needed to be on the list.

I wanted to make a version at home that had all of the things I loved about that first bowl: plenty of sharp cheddar, a creamy texture, a little beer flavor, and something savory to balance all that richness.

That’s where the bacon comes in.

We used Modelo for this recipe because it’s one of the beers we like to drink, so it seemed like a natural choice for the soup, too. You can use whatever lager or pilsner you enjoy.

We actually couldn’t find 12-ounce cans when we made this, so we bought a 25-ounce can instead. We used 12 ounces for the soup and had the rest to enjoy with dinner.

I have to say, that’s a pretty good use of a beer.

For serving, I’m making a ham, cheddar, and Honeycrisp apple panini to go alongside ours. The salty ham, sharp cheddar, and sweet-tart apples give you a nice contrast to the rich, creamy soup.

And of course, there will be sourdough involved!

Why You’ll Love This Beer Cheese Soup

• It’s creamy and cheesy. Sharp cheddar gives this soup plenty of cheesy flavor without needing a long list of ingredients.
• The bacon adds tons of flavor. We cook the bacon first and use those flavorful drippings to sauté the vegetables.
• It’s easy enough for a weeknight. The whole recipe takes about 50 minutes from start to finish.
• The beer adds depth. A mild lager or pilsner gives the soup a subtle malty flavor that pairs beautifully with sharp cheddar.
• It’s perfect for fall. This is exactly the kind of hearty soup I want when the evenings start getting chilly.
• It’s made for dipping. Crusty sourdough, pretzels, and sandwiches all work beautifully with this creamy soup.

Ingredients for Beer Cheese Soup

Bacon

You’ll need four strips of bacon, cut into small pieces. The bacon gets cooked until crisp, and you’ll use half in the soup and save the rest for topping each bowl.

Don’t discard those bacon drippings. They’re going to give your vegetables a great savory base.

Onion and Celery

Half of a medium onion and two finely chopped celery stalks add flavor and a little texture to the soup.

Cook them in the bacon drippings until they’re soft and lightly browned.

Butter and Flour

Butter and flour come together to make a roux, which thickens the soup.

You’ll cook the flour for a minute or two after adding it to the melted butter. This cooks out the raw flour flavor before you start adding the liquid.

Garlic

Two to three cloves of freshly minced garlic add another layer of savory flavor.

Chicken Broth

Chicken broth makes up the liquid base of the soup and balances the richness of the cheese and cream. I had leftover chicken carcass and vegetable scraps so I made a half gallon jar of my homemade broth and used it in this recipe. It tastes better and its a no-waste alternative to store bought!

Beer

You’ll need 12 ounces of beer, preferably a lager or pilsner.

I don’t recommend using an IPA. The hops can be quite strong and bitter, and they can overpower the cheddar and other flavors in the soup.

We used Modelo, but use a lager or pilsner that you enjoy drinking.

Heavy Whipping Cream

Half a cup of heavy cream gives the soup its rich, creamy texture.

Worcestershire Sauce

A teaspoon of Worcestershire sauce adds savory depth and helps balance the richness of the cheese and cream.

Dijon Mustard

A teaspoon of Dijon adds a little tang and complements the sharp cheddar.

Cayenne Pepper

Just a pinch gives the soup a little warmth. It shouldn’t make the soup spicy, but you can adjust the amount to your taste.

Sharp Cheddar

You’ll need two cups of freshly grated sharp cheddar.

I highly recommend grating your own cheese from a block. It tends to melt more smoothly than pre-shredded cheese.

Cream Cheese

I added 2 tablespoons of cream cheese for added smoothness.

I recommend letting the cream cheese come to room temperature before adding to achieve the smoothest texture. When I made this it was a last minute experiment and I added it straight from the fridge. The outer part can soften and melt while the inside stays firmer, leaving little chunks. This absolutely does not take away from the overall experience. It is DELICIOUS…it just doesn’t look as smooth.

*A failure-proof method I have learned now is you can cut up your cream cheese, put it in a small bowl, and add a small bit of hot soup to the bowl. Stir well until creamy, then add into the pot with the rest of the soup!

Scallions

Chopped scallions go on top of the finished soup for a little freshness and color.

How to Make Beer Cheese Soup

1. Cook the Bacon

Cut four strips of bacon into small pieces and add them to a large soup pot.

Cook over medium heat for about 10 minutes, stirring occasionally, until the bacon is crisp.

Transfer the bacon to a paper towel-lined plate to drain. Leaving it uncovered for a few minutes will also help it crisp up as it cools.

Leave the bacon drippings in the pot.

2. Sauté the Onion and Celery

Add the chopped onion and celery to the bacon drippings.

Cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened and lightly browned.

3. Add the Butter, Garlic, and Flour

Add the butter and minced garlic to the pot.

Once the butter has melted, add the flour and whisk everything together.

Cook the flour mixture for 1–2 minutes, stirring frequently. This is your roux, and it will help thicken the soup.

4. Slowly Add the Chicken Broth

Slowly pour in the chicken broth while whisking constantly.

Take your time with this step. Whisking as you add the broth helps dissolve the flour and prevents lumps from forming.

Continue whisking until the broth is incorporated and the mixture is smooth.

5. Add the Beer, Cream, and Seasonings

Pour in the beer and heavy cream.

Then add the Worcestershire sauce, Dijon mustard, and cayenne pepper.

Stir in half of the cooked bacon, reserving the other half for topping the soup.

6. Simmer the Soup

Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes.

Stir occasionally while it simmers.

You want the soup to reduce enough that it becomes noticeably thicker and creamier. If it’s still too thin after 15 minutes, let it simmer for a few additional minutes.

7. Add the Cheeses

This is the step where you want to slow down a little.

Remove the soup from the heat.

Gradually add the freshly grated cheddar, stirring after each addition until the cheese has completely melted before adding more.

Don’t dump all two cups of cheese into the pot at once. Adding it gradually helps the cheese melt evenly and gives you a much smoother soup.

Once all of the cheddar cheese has melted, taste the soup and add salt and pepper if needed. I added a couple of pinches of salt.

Finish with the cream cheese. Stir until well blended and creamy. This step is optional but one I would not recommend skipping!

8. Serve

Ladle the hot soup into bowls and top with the remaining crispy bacon and chopped scallions.

Serve immediately with crusty sourdough bread, sourdough croutons, soft pretzels, or a warm sandwich.

Tips for the Best Beer Cheese Soup

Use Freshly Grated Cheese

For the smoothest beer cheese soup, grate the cheddar yourself.

Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.

Add the Cheese Slowly

This is one of the biggest things you can do to prevent clumpy cheese.

Add the cheddar a little at a time while stirring continuously. Wait until each addition has melted before adding more.

Remove the Soup From the Heat Before Adding Cheese

Don’t add the cheddar while the soup is boiling.

High heat can cause the cheese to separate, become oily, or turn grainy instead of melting smoothly.

Don’t Skip the Roux

The butter and flour mixture gives the soup structure and helps it become thick and creamy.

Make sure to cook the flour for 1–2 minutes before adding your broth.

Let the Soup Reduce

The uncovered simmer isn’t just about cooking the ingredients together. It also allows excess liquid to evaporate, which helps give the soup that thick, creamy consistency.

Taste Before Adding Salt

Bacon, cheddar, chicken broth, Worcestershire sauce, and beer can all contribute salt. Taste the finished soup before adding additional salt.

What If My Beer Cheese Soup Is Too Thick?

If the soup becomes thicker than you’d like, add a small splash of chicken broth or heavy cream.

Stir well and continue adding a little at a time until you reach the consistency you prefer.

What If My Beer Cheese Soup Is Too Thin?

Let the soup continue to simmer uncovered for a few more minutes.

Remember that the soup will also thicken as it cools slightly, so don’t add additional thickener too quickly.

What If My Cheese Clumps?

If your cheese starts clumping, remove the soup from the heat if you haven’t already.

Continue stirring gently and add a small splash of warm cream or chicken broth if needed.

The best way to prevent this is to use freshly grated cheese, add it gradually, and avoid boiling the soup after the cheese is added.

How to Serve Beer Cheese Soup

Beer cheese soup is rich and creamy, so I love serving it with something that gives you a little contrast and something to dip into the bowl.

Sourdough Bread

A thick slice of crusty sourdough is one of my favorite choices. The tanginess of sourdough works beautifully with the sharp cheddar.

Sourdough Croutons

If you have sourdough that needs to be used up, turn it into croutons and pile them on top of the soup.

The crispy bread against the creamy soup is hard to beat.

Soft Pretzels

Beer and pretzels are already a pretty great combination, so dipping a soft pretzel into beer cheese soup is an obvious choice.

A Warm Sandwich

Soup and sandwiches are one of my favorite combinations, and this soup was practically made for dipping.

For ours, I’m serving it with a ham, cheddar, and Honeycrisp apple panini. The salty ham, melty cheddar, and crisp, slightly sweet apple balance the richness of the soup.

I’ll be sharing that panini recipe separately, so you’ll be able to make the whole combination together.

How to Store Beer Cheese Soup

Allow leftover soup to cool slightly, then transfer it to an airtight container and refrigerate.

Beer cheese soup will keep in the refrigerator for about 3–4 days.

For the best texture, store the crispy bacon topping separately and add it when you’re ready to serve.

How to Reheat Beer Cheese Soup

Beer cheese soup is best reheated slowly.

Warm it over low to medium-low heat on the stovetop, stirring frequently. Try not to let it come to a boil.

If the soup has thickened considerably in the refrigerator, add a splash of chicken broth or heavy cream while reheating until it reaches the consistency you like.

You can also reheat individual portions in the microwave. Use shorter intervals and stir between each one so the soup heats evenly.

Can You Freeze Beer Cheese Soup?

I don’t recommend freezing this soup.

Because it contains both heavy cream and melted cheese, the texture can change during freezing and thawing. The soup may separate or become grainy once reheated.

For the best results, refrigerate your leftovers and enjoy them within a few days instead.

Frequently Asked Questions

What kind of beer is best for beer cheese soup?

A lager or pilsner is the best choice for this recipe. They have a relatively mild, clean flavor that complements the sharp cheddar without taking over the soup.

Can I use an IPA in beer cheese soup?

I wouldn’t recommend it. IPAs tend to have a much stronger hop flavor and bitterness, which can overpower the cheese and make the finished soup taste more bitter than you’d expect.

Can I use a different cheese instead of cheddar?

Yes. Sharp cheddar is my favorite because it gives the soup a strong cheese flavor, but you can replace some or all of it with other good melting cheeses such as Monterey Jack, Colby, or Gruyère.

Why is my beer cheese soup grainy?

A grainy cheese soup is usually the result of high heat or adding the cheese too quickly.

Remove the soup from the heat before adding the cheddar, use freshly grated cheese, and add it gradually while stirring.

How do you keep cheese from clumping in soup?

Grate the cheese yourself and add it a little at a time.

Stir continuously as each addition melts completely before adding the next. Also, make sure the soup isn’t boiling when you add the cheese.

How do you thicken beer cheese soup?

This recipe uses a butter-and-flour roux to thicken the soup, and the uncovered simmer helps reduce the liquid.

If your soup is still too thin, continue simmering it uncovered for a few more minutes.

How do you thin beer cheese soup?

Add a small amount of chicken broth or heavy cream and stir until the soup reaches your preferred consistency.

Add it gradually so you don’t thin the soup too much.

Can I make beer cheese soup ahead of time?

Yes. You can make it ahead and reheat it gently on the stovetop.

Keep the heat low and avoid boiling the soup, especially after the cheese has been added.

How long does beer cheese soup last in the refrigerator?

Stored in an airtight container, beer cheese soup will keep in the refrigerator for about 3–4 days.

Can you freeze beer cheese soup?

I don’t recommend it. The cheese and cream can separate during freezing and thawing, which can leave you with a grainy or uneven texture.

Can you taste the beer in beer cheese soup?

Yes, but the beer shouldn’t overpower the soup when you use a mild lager or pilsner. It adds a subtle malty flavor and depth that pairs especially well with sharp cheddar.

What goes well with beer cheese soup?

Crusty sourdough, sourdough croutons, soft pretzels, and warm sandwiches all pair beautifully with beer cheese soup.

A ham and cheddar sandwich with Honeycrisp apples is especially good because the salty, savory, and slightly sweet flavors balance the richness of the soup.

Can I make beer cheese soup without bacon?

Absolutely. The bacon adds smoky flavor and gives you flavorful drippings for sautéing the vegetables, but you can leave it out.

If you’re skipping the bacon, use butter or another cooking fat to sauté the onion and celery.