Beer-Cheese Soup


Cayenne provides a bit of heat in this creamy beer-cheese soup. Using a mild beer adds the perfect amount of flavor without overpowering the dish. The sharp Cheddar cheese adds a rich, savory flavor. Serve with your preferred toppings and a piece of crusty bread to sop up the leftovers.

a recipe photo of the Beer-Cheese Soup in a bowl with spoons beside it
Photo: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Active Time:
40 mins
Total Time:
40 mins
Nutrition Profile:


  • 2 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, finely chopped

  • ½ cup finely chopped yellow bell pepper

  • 1 tablespoon finely chopped serrano peppers (2 small)

  • ¼ cup all-purpose flour

  • 1 (12-ounce) bottle ale or lager beer

  • 2 cups reduced-sodium chicken broth

  • 1 cup half-and-half

  • 1 teaspoon Dijon mustard

  • 12 ounces sharp Cheddar cheese, shredded (about 3 1/2 cups)

  • ½ teaspoon ground pepper

  • teaspoon salt

  • teaspoon cayenne pepper

  • Crumbled crispy bacon, chopped scallions and/or finely chopped fresh chives (optional)


  1. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper and serranos; cook, stirring occasionally, until the vegetables are tender and slightly browned, 8 to 10 minutes.

  2. Add flour; cook, stirring often, until the vegetables are coated, about 1 minute. Slowly stir in beer; cook, stirring constantly and scraping the bottom of the pot with a wooden spoon in figure-8 motions, until thickened, about 1 minute.

  3. Add broth, half-and-half and mustard, stirring until combined. Bring the mixture to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from heat. Whisk in cheese, pepper, salt and cayenne until melted and combined, about 1 minute. Working in batches, pour the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until pureed to desired consistency, 1 to 2 minutes. (Use caution when blending hot liquids.) Ladle the soup into 6 bowls. Top with bacon, scallions and/or chives, if desired.

To make ahead

Refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, or microwave at 30% power, stirring occasionally, about 5 minutes. (If the mixture separates, repeat the reheating process.)

Nutrition Facts (per serving)

383 Calories
28g Fat
13g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 383
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 16g 32%
Total Fat 28g 36%
Saturated Fat 14g 70%
Cholesterol 70mg 23%
Vitamin A 898IU 18%
Vitamin C 25mg 28%
Vitamin D 14IU 4%
Vitamin E 1mg 4%
Folate 39mcg 10%
Vitamin K 2mcg 2%
Sodium 495mg 22%
Calcium 453mg 35%
Iron 1mg 6%
Magnesium 24mg 6%
Potassium 161mg 3%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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