30 Minute German Beer Cheese Soup

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.

30 Minute German Beer Cheese Soup Recipe (Oktoberfest!)

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.

30 Minute German Beer Cheese Soup (Oktoberfest!)

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.

30 Minute German Beer Cheese Soup (Oktoberfest!)

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

30 Minute German Beer Cheese Soup

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.

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 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


  1. Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.
  2. Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
  3. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
  4. Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
  5. 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.




Serving Size:


Amount Per Serving: Calories: 600|Total Fat: 43g|Saturated Fat: 26g|Trans Fat: 1g|Unsaturated Fat: 14g|Cholesterol: 127mg|Sodium: 724mg|Carbohydrates: 24g|Fiber: 2g|Sugar: 5g|Protein: 23g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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September 22, 2014 | Last Updated on January 13, 2021 by Linda

56 thoughts on “30 Minute German Beer Cheese Soup”

    • 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.

  1. 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

  2. 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.


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