• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Joe's Healthy Meals

  • Home
  • About
    • Privacy Policy
  • Recipe Index
    • Meals
      • Breakfast
      • Lunch
      • Main dish
      • Fruit
    • Side dishes
    • Seafood
      • Salmon
      • Shrimp
      • Tuna
      • Crab
      • Scallops
      • Seafood Pasta
      • Mixed Seafood
    • Appetizers
    • Sauces
    • Salads
    • Pasta
    • Desserts
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Condiments
    • Soup
    • Baking
    • Sandwiches
    • Tips
You are here: Home / soup / Easy Beer Cheese Soup Recipe

Easy Beer Cheese Soup Recipe

October 8, 2019 By Joe Boyle 2 Comments

19 shares
  • Facebook
Jump to Recipe

Last Updated on September 15, 2024

Beer cheese soup is an easy recipe to make and tastes fantastic. Have it as a first-course appetizer or as a main dish. It is sure to please.

2 bowls of beer cheese soup.

Jump To Contents:

Toggle
  • Beer Cheese Soup History
  • Making Beer Cheese Soup
  • Easy Beer Cheese Soup

Last week, the Minneapolis Star Tribune was celebrating 50 years of the Taste section. There was an article about how they would get suggestions from readers for restaurant recipes. The Taste editors would then ask the particular restaurant if they would like to share the recipe. As you can imagine, some restaurants shared and others, not so much. 

Beer Cheese Soup History

In the article, they republished the beer cheese soup recipe from Jax Cafe in Minneapolis. Jax has been at their location since the 1930’s and is still going strong. It is a $$$$ steakhouse and seafood restaurant. The beer cheese soup is not on the current menu but perhaps they have it occasionally as the soup de jour. 

I’ve never made beer cheese soup…but Hey!  What could be wrong with  BEER  and  CHEESE?  You know I had to try it.

Beer cheese soup in a bowl with croutons and green onion.

Making Beer Cheese Soup

I’ve made it twice. The first time strictly by the recipe. It calls for finely chopped onion, carrots and celery. The soup tasted fine, but I had a problem with the chunks of veggies. No matter how small you chop them, they are still noticeable in the mouth. I much prefer a creamier soup.

And for spices, the recipe calls for white pepper and seasoned salt and only 1/2 teaspoon of each!

Second time making it, (some things had to be fixed):  I chopped the vegetables, but not so finely this time, and simmered them in 2 cups of vegetable broth for 20 minutes. Then just pureed them in a blender which makes the soup much more mouth friendly, IMHO.

A little more beer, (twice as much), was added the second time. 

More seasoned salt, Lawry’s, (twice as much).

And the ingredient that just takes the recipe over the top...smoked paprika. And just 1/4 teaspoon. It’s like adding bacon bits to the soup…no kidding. It just amps up the flavor with smokiness and goes so well with the cheese.

Beer cheese soup with croutons and green onion.

I made some stovetop, skillet-browned croutons from a bread that MaryJo had just made. And chopped scallions as a garnish are a delightful spiciness in a spoonful of the soup. 

The printable recipe is below and you can also adjust the number of servings on the recipe card.

Here are a few of my favorite Soups to try:

  • Shrimp and Sausage Stew
  • Homemade Tomato Bisque
  • Broccoli Cheddar Cheese Soup
Beer cheese soup with croutons and green onion.

Easy Beer Cheese Soup

Very tasty soup that can be used as a first course or as a meal served with a side vegetable or salad.
5 from 1 vote
Print Pin Rate Save Saved Recipe
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: beer cheese soup recipe
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 servings
Calories: 369kcal
Author: Joe Boyle

Ingredients

  • 1/2 cup celery, small chopped 2 stalks
  • 1/2 cup carrots, small chopped 2 carrots
  • 1/2 cup yellow onion, small chopped 1/3 to 1/2 medium onion
  • 4 cups vegetable broth chicken broth can be substituted
  • 1/2 cup AP flour
  • 1 stick butter, melted, (8 tbsp)
  • 1 cup beer, your choice, lager, IPA, or stout
  • 1/2 lbs. sharp cheddar cheese, grated
  • 1/2 tsp white pepper
  • 1 tsp Lawry's seasoned salt
  • 1/4 tsp smoked paprika
  • croutons
  • chopped scallions
Prevent your screen from going dark

Instructions

  • In a 3 quart heavy sauce pan, add 2 cups of broth and all the chopped vegetables. Bring to a boil and then lower to a simmer, cover and cook for 20 minutes.
  • Place the broth and vegetables into a blender and puree 60 to 90 seconds until smooth. Place the puree back into the sauce pan and add the remainder of the broth and the cup of beer. Bring to a boil.
  • In a small bowl, melt the butter in a microwave, then add the flour and stir with a fork to combine. Add this roux to the boiling soup, stir and bring up to a boil again. Stir in the pepper, salt, and smoked paprika.
  • Remove the pan from the heat and allow to cool for 2 to 3 minutes. Then add the grated cheese and stir to melt.
  • Serve hot and garnish with croutons and chopped scallions if desired.

Notes

If you don't puree the vegetables, just chop them finely and cook for 15 minutes then follow the remaining instructions.
The beer I used was Founders, All Day IPA, which is pretty hoppy. The soup didn't taste of the hops when finished. Just use the beer of your choice. I haven't tried a heavy stout like Guinness yet. Next time I make it though!
Allow the broth to cool slightly before adding the grated cheese. At too high of a temperature, the proteins in the cheese do something weird and the cheese could get grainy. (Not a very scientific explanation, but that's all I know).
The croutons and chopped scallions are a very good accompaniment to the soup. Highly recommended.
The nutrition information is for 6 starter sized servings. A main course serving, (4 people), would be about 550 calories.

Nutrition

Serving: 6servings | Calories: 369kcal
 

Overhead view of beer cheese soup, with title in black lettering.
19 shares
  • Facebook

Filed Under: Appetizers, soup

Previous Post: « Cauliflower Pasta-Pancetta+Parmesan
Next Post: Pumpkin Bread Pudding with Caramel Sauce Recipe »

Reader Interactions

Comments

  1. Alan Howie

    October 9, 2019 at 12:58 pm

    5 stars
    I agree with your comment “what could be wrong with BEER and Cheese?”
    It looks like a perfect fit for our upcoming Fall weather in Minnesota. I will
    immediately submit this recipe to my soup monger.

    Reply
  2. sandra axelrod

    October 9, 2019 at 11:20 am

    Your version sounds far better Joe!! As soon as it gets a little cooler here in South Florida I will make this recipe. Thanks for sharing your much improved version!!!

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Joe profile picture.

           Hi, I’m Joe!

I know you can make healthy food using unprocessed, easy-to-find ingredients. Most of my recipes don’t take a lot of time to make, but taste amazingly good. Glad you found me…let’s get cooking.

About Me

Are you ready to make delicious meals from fresh ingredients? Come along and never miss a new recipe post.

Featured in

Companies that have featured me on their website.

Search for recipes

Copyright © joeshealthymeals.com 2013 - 2025 -     All Rights Reserved    
Privacy Policy   Web Accessibility Statement

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.