This decadent soup is a Wisconsin classic. Beer cheese soup is creamy and comforting with just the right amount of diced vegetables for great texture and complex flavor!

What is it?

Beer cheese soup is a comforting Wisconsin classic that features a creamy Cheddar broth that is infused with the rich flavor of beer. Most beer cheese soups have diced vegetables mixed in, but this is optional. If you are looking for an even heartier soup, pick up some freshly made bratwursts, chop them up, and add them to this creamy soup as well!

Ingredients & Substitutions

• Fresh vegetables - Carrots, yellow onion (can substitute sweet onion), celery, red bell pepper, jalapeno pepper, garlic.
• Olive oil - You can substitute any cooking oil, butter, or bacon grease.
• Butter
• All-purpose flour
• Half and half - Heavy cream is great too.
• Chicken stock - Vegetable stock or chicken broth are both good substitutes.
• Beer - For best results, a malty beer like an Octoberfest Marzen or Amber lager will be the best beer to use. However, even an American-style lager will be fine. Avoid using hoppy beers or the soup will taste bitter.
• Sharp cheddar cheese - Sharp cheddar is the best cheese for this soup because of its pronounced flavor, but you can substitute your favorite cheese as well.
• Dijon mustard - Stone ground mustard or brown mustard can be used instead.
• Worcestershire sauce
• Table salt
• Fresh ground black pepper
• Smoked paprika - Regular paprika can be substituted.
• Optional - If you want to add some heat, hot sauce or cayenne pepper can be added.

How to make it

To make this Wisconsin beer cheese soup recipe, begin by sauteing your carrots, onion, celery, and bell peppers in a Dutch oven with two tablespoons of cooking oil over medium heat. Let the vegetables cook until they are tender, then add the minced garlic and cook an additional two minutes.

Remove the vegetables from the pot with a slotted spoon and set them aside, then reduce the stovetop to low heat and melt butter and flour together to form a roux. Continue to stir the butter mixture for at least three minutes to cook out any raw flour taste. Then begin adding your half and half to the roux slowly, along with the chicken stock and beer. Continue to whisk as all of the liquid is added.

Finally, melt your pre-shredded cheese into the soup a handful at a time. Then return the sauteed veggies to the pot, along with seasonings and you are ready for dinner!

This hearty soup is great to serve with soft pretzels for dipping.

Storing and Reheating Leftover Beer Cheese Soup

Any leftover beer cheese soup should be stored in an airtight container in the refrigerator to prevent odors inside the fridge from seeping into the soup. The soup is best enjoyed within five days.

You can easily reheat beer soup in the microwave or gently warm in in a saucepan on the stovetop.

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This recipe was originally published on September 24, 2018.

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