This easy German Beer Cheese Soup recipe combines the robust flavors of German beer and cheddar cheese to make a rich, creamy soup that’s good to eat on any cold day.
Yep, you heard me! German Beer Cheese Soup recipe for 30 Minute Mondays!
You’re going to love this beer and cheese soup – it is so simple to put together but the flavor tastes like it took all day.
Plus, it’s made from a bunch of ingredients that you probably already have lying around. I bet you even have one lonely carrot shoved into the bottom of your produce drawer just waiting to be called to action.
Alright, enough about lonely carrots. Let’s talk about this cheddar beer soup.
You’ll need to make a very personal decision when you decide to make this soup. It’s about your beer preferences. If you love, love, love beer and are just dying to find a way to eat it rather than drink it, go with a full-bodied ale.
If you want the beer to be a playful accompaniment to all the cheese, opt for something a little more subtle, like a wheat beer or pilsner.
If this is your first time making beer soup, I’d suggest starting with something a little less strong since the beer flavor gets amplified as it cooks down and thickens. So, if you pick too strong of a beer, the soup could end up more bitter than you like.
If you don’t care about the beer or the cheese and you’re just here to look at the cute soup bowls, here’s a link to get some of your own.
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Here’s the Recipe!
30 Minute German Beer Cheese Soup Recipe
Ingredients
- 4 Tablespoons unsalted butter
- 1 carrot - finely chopped
- 1 large yellow onion - diced
- 2 cloves peeled garlic - minced
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup half-and-half
- 16 ounces beer
- 1 Tablespoon Dijon or stone-ground mustard
- 10 ounces sharp cheddar - shredded
- Salt & Pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.
- Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
- Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
- Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
- Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
I made with Pabst blue ribbon coffee beer. 11 oz, and omitted the mustard. Has a chocolate taste, so the cheese and chocolate ( fondue soup I called it) served as small portion of soup as a “dessert soup” was good!
Any idea how Corona would work in this? It’s what I have at home.
Give it a try and let us know. My guess is that it will work fine in the recipe, but not have as bold of a taste.
I made this last night ,pretty bad ,bitter taste ,I don’t think it needed the carrot or mustard ,will make again ,but without these 2 things . my wife also said it tasted funny ,bitter ,Pete
Hi, Peter! Which beer did you use?
We made this tonight and used a Labatts Blue and it came out great! Serve with warm,fresh bread and Irish butter and this was a huge hit! Very filling and perfect on a very cold, snowy night in Upstate NY! Thank you for sharing and I look forward to trying another one of your recipes!
I made this to the letter – against my better judgment. I didn’t use heavy cream, and turned the heat up before I added the beer and sure enough, it curdled the milk/half-and-half. Dijon mustard was also too sweet since plenty of sweetness came from the onion and carrot. Next time I would use heavy cream, make sure the cream temp was really low before adding the beer, and use Coleman’s spicy mustard.
What does “to the letter mean”?