Beer Cheese Soup is an amazing easy comfort food that comes out creamy even without using heavy cream. The result is a hearty soup with a combination of creamy texture and lots of cheesy goodness. A perfect dish as a main course on a cold day.
How do you make Beer Cheese Soup without cream?
You probably wondered: do I need to put cream in soups?
In general, you can add heavy cream, but from my experience, that’s not necessary at all. Instead, I often use dairy-free cream cheese to make a delicious soup with an amazing and creamy texture. This does not only work for soup recipes but is a truly versatile ingredient. Check out myCreamy Mac and Cheese,Tuna Noodle Casserole,Million Dollar Spaghetti, orGnocchi Soup for inspiration.
Of course, this creamy beer cheese soup with cream cheese is no exception, because flavors and texture are on the spot. Yet you can be sure it always turns out right like you eat in an amazing restaurant.
Why do you put beer in soup?
The truth is that adding beer to your soup gives it a rich, deep, and bold earthy flavor.
The flavor develops when you let the soup simmer for a while, but instead of cooking this comforting soup for hours, you can easily make it in under 30 minutes at home.
What is the best beer to use in soup?
I believe that lager is the ideal kind of beer to incorporate into soups, as it is not overpoweringly hoppy. Wheat beer is a good option, too. It’s important to note that if you use a beer with a strong hop flavor, the soup may turn out much bolder in taste.
Does the alcohol cook out of beer cheese soup?
Beer cheese soup recipes always use beer as the main ingredient. When you add beer to the soup, the alcohol content reduces by 80% due to cooking. If you prefer, try a non-alcoholic beer as a substitute.
Reasons to Love this Cheddar Beer Soup
This creamy soup combines the comforting flavors of cheddar and beer. Who doesn’t love or want that?
From start to finish you can have it on your table in under 30 minutes, and no immersion blender is needed to make a smooth soup.
Pantry staples are used, but the final result will taste like you eat in a restaurant.
You can easily make a double or triple batch.
Always turns out right, because you put in very, very little effort to make them.
Great for entertaining or game day, this beer cheese soup recipe will be a hit any time of the year you make it.
What is beer soup made of?
For a flavor base, I saute diced onions and garlic and we go further and make a roux from beer and vegetable broth. We stay away from often-used chicken stock.
To make everything extra cheesy and delicious: I use of course cheddar (dairy-free, yet use whatever you like and want of course).
For more flavor and topping: crispy bacon bites (these are naturally plant-based), scallions, and chives to make the final result over the top delicious.
How to make Beer Cheese soup
Make sure you have your equipment for this beer cheese soup recipe ready on your side:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Your measuring cups
- A cutting board and knife
- Cheese grater if you need to grate your cheese
- Bowls for serving your beer cheese soup
Now, first, add 1 tbsp butter to your soup pot, melt butter, and then add diced onions, bacon and pressed garlic. Season with a pinch of salt and black pepper. Cook them while stirring for around 3 minutes, then remove them from the pot.
To make the roux (soup broth) as a base, add the remaining butter to the top. When melted whisk in the flour and brown it for no more than 2 minutes. Keep stirring the whole time.
Still stirring, slowly pour in the vegetable broth. The soup should start thickening up quickly. Then carefully pour in the beer. Don’t go too fast because it might foam. Bring to a simmer on medium heat and wait for about 7 minutes to reduce the alcohol content.
To make everything creamy, rich, and decadent add cheddar and cream cheese. Put some 3/4 of the bacon, chives, and scallions mixture you prepared in the first step into the soup. Cook for 2 minutes more.
Serve in bowls and add the remaining bacon, onions, chives, and scallions mixture to each bowl on top.
Leftovers and storing instructions
Leftover Beer Cheese Soup stays great for 4 days in an airtight container stored in the fridge. You can reheat your soup on low heat or in the microwave.
What are good side dishes to serve up with beer cheese soup?
Beer cheese soup is delicious as it is, but if you ever wondered what side dishes are going great with beer cheese soup, here are some inspirations:
- Any pretzels like you see in my step-by-step pictures. The texture of pretzels and the saltiness are great for beer cheese soup.
- To get creative: Make pretzel bread bowls by hollowing out a round pretzel bread loaf and adding beer cheese soup inside.
- Sourdough or rye bread,
- Mustard
- Spice everything up: by adding hot sauce or cayenne pepper as much as you like.
Other soup recipes to try
- Pumpkin Soup
- Broccoli Cheddar Soup
- Dumpling Soup
- Taco Soup
- Mulligatawny Soup
- Cabbage Roll Soup
Try out this easy Beer Cheese Souop recipe and share your remakes with pictures on Instagram or Facebook.
Enjoy, Florian!
Best Beer Cheese Soup Recipe
Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Beer Cheese Soup is an amazing easy comfort food that comes out creamy even without using heavy cream. The result is a hearty soup with a combination of creamy texture and lots of cheesy goodness. A perfect dish as a main course on a cold day.
Ingredients
- 8 oz beer
- 1/3 cup flour
- 7 oz non dairy cream cheese
- 2 cups vegetable broth
- 7 tbsp dairy free butter, divided
- 10 oz vegan cheddar
- 1/2 cup onion, chopped
- 3 cloves garlic, pressed
- 6 oz vegan bacon
- 4 scallions, chopped
- 1/3 cup chives, chopped
- salt, pepper to taste
Instructions
- First, add 1 tbsp butter to your soup pot, melt butter, and then add diced onions, bacon and pressed garlic. Season with a pinch of salt and black pepper. Cook them while stirring for around 3 minutes, then remove them from the pot.
- To make the roux (soup broth) as a base, add the remaining butter to the top. When melted whisk in the flour and brown it for no more than 2 minutes. Keep stirring the whole time.
- Still stirring, slowly pour in the vegetable broth. The soup should start thickening up quickly. Then carefully pour in the beer. Don't go too fast because it might foam. Bring to a simmer on medium heat and wait for about 7 minutes to reduce the alcohol content.
- To make everything creamy, rich, and decadent add cheddar and cream cheese. Put some 3/4 of the bacon, chives, and scallions mixture you prepared in the first step into the soup. Cook for 2 minutes more.
- Serve in bowls and add the remaining bacon, onions, chives, and scallions mixture to each bowl on top.
Notes
- Leftover Beer Cheese Soup stays great for 4 days in an airtight container stored in the fridge. You can reheat your soup on low heat or in the microwave.
Nutrition Information:
Yield: 6Serving Size: 1.5 cup
Amount Per Serving:Calories: 520Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 889mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 24g
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