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Dijon Cheese and Beer Soup recipe

Dijon Cheese and Beer Soup recipe


  • Recipes
  • Dish type
  • Soup
  • Cream and cheese soup

A simply delectable soup. If you love cheese and beer, then this recipe is for you! Sauteed celery, carrots and onion are simmered in a cheese and beer-flavoured chicken stock, before being blended until smooth.

40 people made this

IngredientsServes: 8

  • 30g butter
  • 125g celery, chopped
  • 125g carrots, chopped
  • 160g onion, chopped
  • 1.2 litres chicken stock
  • 225g Cheddar cheese, grated
  • 60g plain flour
  • 1/2 teaspoon Dijon mustard
  • 350ml beer

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken stock and bring to the boil; reduce heat and simmer 20 minutes. Puree mixture in a liquidiser, food processor or using a hand blender. Return to pot over medium heat.
  2. Toss Cheddar with flour and stir a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.

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Reviews & ratingsAverage global rating:(42)

Reviews in English (36)

by G Cramer

Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies, then the beer. Husband went back for seconds...-27 Dec 2007

by scoddin

I really enjoyed this recipe. Instead of the shredded cheese, I use Cheese Whiz - which makes it really creamy. Thanks for sharing!-29 Jan 2007

by Stacey Anderson

PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to make this one again.-05 Nov 2008


Recipe: Tasty Beer Cheese Soup

Beer Cheese Soup. But I feel it's my job to be honest with you and the honest truth is that if I were still a teacher instead of a. This is creamy, silky smooth, not too cheesy but cheesy enough, and very pleasantly flavored. I'm also a Wisconsin native and have had my share of Beer Cheese Soup around this fair state.

I'm not sure much else needs to be said and I can probably just give you the recipe and end the post now, right? Plus, the carrots give the soup a brighter, more cheesy looking color. 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. You can have Beer Cheese Soup using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Beer Cheese Soup

  1. It’s 1/2 lb of Bacon, diced.
  2. It’s 1/2 cup of Celery, finely diced.
  3. You need 1/2 cup of Onion, finely diced.
  4. It’s 3 clove of Garlic, minced.
  5. Prepare 1 tsp of Thyme.
  6. Prepare 1/4 tsp of Cayenne pepper.
  7. It’s 12 oz of Beer, lager or pilsner works well.
  8. It’s 2 cup of Chicken broth.
  9. You need 1 cup of Heavy cream, or half n half.
  10. You need 1/4 cup of Flour, more or less.
  11. You need 5 oz of Sharp cheddar cheese.
  12. It’s 5 oz of Medium cheddar cheese.
  13. You need 2 oz of Smoked cheddar cheese.
  14. It’s 1 of as needed Salt & pepper.

This recipe has Canadian bacon for smoky flavor and crunchy garlic croutons on top. This Easy Beer Cheese Soup is so rich, so creamy, and loaded with bacon, veggies, beer, dijon Nutrition Facts. Everyone needs beer cheese soup in their lives during the chilly winter months. Great as a weeknight meal or game day snack, this soup is a true bowl of comfort.

Beer Cheese Soup instructions

  1. Brown the bacon in a large saucepan or skillet. Remove from pan and let drain on paper toweling..
  2. Add the onion, celery, garlic & spices to the bacon drippings. Cook and stir until veggies are completely softened.
  3. Add the flour into the pan and whisk in. Add just enough flour to create a thick roux but not dry. Let the roux cook for a minute or 2..
  4. Add the beer. Whisk and cook until thickened and foam subsides..
  5. Add the chicken broth and cream. Again whisk an bring to a soft boil..
  6. Meanwhile shred all the cheese. ***do use block cheese and shred yourself. Pre-shredded cheese has an additive to keep it separate and it will not melt as well..
  7. Add the cheese in a handful at a time. Whisk and cook, adding remaining cheese until completely incorporated..
  8. Bring the soup up to a simmer. Blend with an emersion blender if desired..
  9. Top with bacon crumbles. Other topping options: chives, croutons, popcorn..

It has a few simple ingredients. There are beer soups and cheese soups in Germany and also some soups thickened with bread, so I kept that in mind and tried to create something of my own. A fall and winter dish that we've served at. They're the top two food groups in Wisconsin. And in the frigid Wisconsin winters, there's no better way to warm up than with soup.


Irish Beer Cheese Soup

if you&rsquove never had, you&rsquore in for a treat. I recently had some cheddar beer soup from my grocery and man, was it good. With St. Pat&rsquos Day coming up and all things Irish in the air, I decided to tweak that midwestern version by using some Irish beer and Irish cheese.

This is a fairly simple and straightforward soup to make at home. The hardest part for me was grating all the cheese by hand, not my thing. I usually ask Meathead to do it but he wasn&rsquot home, darn.

The soup starts with sautéing some onion, celery and garlic, some seasoning, and then butter and flour. Basically, it&rsquos a very flavorful roux. The onions, celery and garlic need to be very finely diced, so I recommend using the food processor. It does the job, it&rsquoll look a little mushy, but that&rsquos what you want so the soup is smooth, no bits of onion and celery floating around in it. I do this all the time for Italian gravy, my friend taught me so years ago.

Once the roux is done, time to add the chicken stock, beer and milk

then all that glorious cheese. Stir, keep stirring, and in about 20 minutes you&rsquoll have beer cheese soup. Finish it off with some Dijon mustard and Worcestershire, and then be prepared to ooh and aah over that first spoonful.

Irish Beer Cheese Soup, a perfect winter soup and St. Patrick&rsquos Day treat. You can serve it in a bread bowl if you wish, topped with scallions, snipped chives, toasted sourdough croutons or even bacon. This is such a beautifully simple soup, rich and full of flavor

comfort in a (bread) bowl. Enjoy, Kelly

Looking for more St. Patrick&rsquos Day inspiration? How about some Irish Soda Bread, Corned Beef and Cabbage and Chocolate Mint Cake? You can&rsquot go wrong with that lineup!

If you&rsquove tried this Irish Beer Cheese Soup, please rate it below in the comments and let me know how it went

I love hearing from you! HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK for all the latest updates.


Cooking

1. In soup pot, melt the butter over medium heat.

2. Add the onion, celery, garlic, ground mustard and sprinkle with salt and pepper. Sauté the mixture for 15 minutes.

3. Sprinkle flour over vegetables and cook 1 minute, stirring constantly.

4. Add the chicken stock, Dijon mustard and Worcestershire sauce simmer for 15 minutes.

5. Add the ale simmer for 5 minutes.

6. Using an immersion blender, purée the soup until smooth. If you do not have an immersion blender, purée 2 cups at a time in blender or food processor.

7. Add the grated cheeses and cream to the pot and stir until completely melted.

8. Add salt and pepper to taste add red pepper flakes if desired.

GET THE GOODS

Give this soup a local spin with beers and cheeses from our area. Check the websites for availability.


  • For best results, use an aged sharp cheddar cheese that is not pre-shredded
  • Let the half-n-half sit out a while before adding it otherwise, it will curdle
  • If you want a thicker soup, add another slurry of water and flour you may have to adjust the seasonings
  • Make sure the stove is on low heat when you add the slurry
  • If you want a super smooth texture, use an immersion blender or food processor

Store Wisconsin Beer Cheese Soup in the fridge for up to three days freezing is not recommended, as the soup gets grainy. Reheat in microwave or on stovetop.

Serve this creamy cheddar cheese soup with Irish soda bread or, top it with cooked popcorn like the natives do.


This keto friendly soup recipe is quick and easy to make, but does need a few base ingredients to really give it some flavor. Obviously, you want the beer taste to come through, but there needs to be a balance so it isn’t too overpowering.

A standard soup uses a mirepoix, which is a mixture of onions, celery, and carrots. Many time this is what creates a rounded out flavor profile for the broth of a soup. For this recipe, I used a little red pepper, some yellow onion, and fresh garlic.

Start by heating your pot over medium heat, add the butter and let it melt. Toss in your pepper, onion, and garlic and cook until fragrant and translucent. One step many people often overlook, is to season their veggies. I like to add a little salt and pepper here to ensure a good flavor profile. Additionally, I like a little Dijon and coconut aminos (or soy sauce) to help add a little punch too!

Once the veggies are cooked, I add in about 4 oz. of cream cheese. Use a wooden spoon to smash down the cream cheese into the cooked veggies to help soften it. Once the cream cheese is mixed in well, add in the chicken stock and beer, whisking until the cream cheese is dissolved. Finish this step off by bringing it to a boil (the alcohol in the soup will cook off so don’t panic if you take leftovers to work and people think you’re getting beer drunk at 11:30 am).

Because we eliminated a classic roux (equal parts flour and butter used to thicken soups and sauces), you might be wondering how to thicken a keto soup? Don’t stress! Believe it or not, I find that by only adding cream cheese and the cheddar cheese, the soup becomes thick enough to be rich and creamy.

If you prefer a slightly thicker soup, add in 1-2 tempered egg yolks as an option or sprinkled in a tiny bit of xanthan gum.

My final tip for making this soup recipe, is to grate your own cheddar cheese! Pre-shredded cheese is coated in processed products to help prevent sticking and clumping while it is in the package, making it harder to melt and become cohesive within the soup (you don’t want the cheese to separate from the sauce).

The best part about this soup? I can prep it in about 10 minutes and it takes about 15 minutes tops to cook too, making this whole recipe come together in under 30 minutes! I find that the leftovers make a great meal prep and that this soup takes on more flavor the next day (like my chipotle chili or chicken chili recipes too).

Want something delicious to dip into this soup? Try my Easy Cast Iron Keto Focaccia Bread recipe or these Keto Cheddar Biscuit Bombs With Beer Cheese Sauce too, both are pure keto comfort food!

Not ready for a hot soup recipe? Save this one to Pinterest for later and when you do make it, be sure to share it all with me over on Instagram too! I’d love to hear your thoughts! Stay warm but don’t stay hungry….


How to Make Beer Cheese Soup

If you've never made Beer Cheese Soup before, you might be surprised by how easy it is to prepare. You only need about half an hour for this quick, decadent recipe!

You'll start by sautéing the veggies (onions, carrots, and celery), along with a bay leaf, in a little butter. After the veggies have softened (it takes about 10 minutes), you'll season them with garlic, paprika, and cayenne.

Next, you'll add flour to help thicken the soup, then slowly stir in the beer and broth. Make sure to whisk constantly as you add the liquids to eliminate any clumps.

After a few minutes of simmering, the soup will thicken. Beer Cheese Soup is often served pureed, and if you'd like a smooth soup, now's the time to do it.

I recommend using an immersion blender to puree this soup. You can just stick it right in the pot and blend, rather than transferring the soup to a blender . which is always a messy process. Make sure to remove the bay leaf first, and if your pot is nonstick, hold the blender slightly above the bottom. That way, you won't scratch its surface.

If you're like me and enjoy a little texture, you don't need to puree the soup. It's up to you.

Next, you'll stir in a little Dijon mustard and heavy cream, and then it's time to add the cheese . the best part! Add the cheddar a handful at a time, whisking the soup until it's smooth.

Season your vegetarian Beer Cheese Soup to taste with salt and pepper, then serve it topped with a sprinkle of green onions. And that's all there is to it . wasn't that easy?

Tip: Make sure to shred the cheddar cheese yourself. Pre-shredded cheese is coated with additives to keep it from clumping, and it won't melt as well.


30 Minute German Beer Cheese Soup

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.

I’d love for you to keep in touch! You can enter your email address at the bottom of this page to get new recipes sent to you. Join me on Facebook and Pinterest!!


The Preparation

  • 3 cups chicken stock
  • 1 (12-oz) low carb beer
  • ½ cup heavy whipping cream
  • 2 teaspoons xanthan gum
  • 6 slices cooked bacon, crumbled
  • 12 ounces shredded cheddar
  • 1 tablespoon butter
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • ½ small red bell pepper, diced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

Beer Cheese Soup

Beer Cheese Soup is creamy, cheesy and the perfect comfort food to warm you up on a cold day. Serve up this easy Beer Cheese Soup recipe in a bread bowl and garnish with some bacon and chives for the perfect meal.

When the weather turns cold, I am a huge fan of SOUP! Cold weather is such a rarity here in Florida that when the temperature drops below 65 degrees, you would think we were being invaded by an outright snow blizzard.

Besides, you know it’s serious when you have to switch up your flip flops for real shoes and you are late for work because you couldn’t even find those so-called ‘real shoes’. Right there, that tells you that you need something warm and comforting to easy you back into a civilized state and a salad just isn’t going to hit the spot. Out comes the soup pot and I am a happy girl. Especially if that cheesy soup is creamy and has beer in it… like this easy, quick Beer Cheese Soup recipe.

DO I NEED TO USE BEER IN THIS BEER CHEESE SOUP RECIPE?

The easy answer to this question is.. No! You most certainly do not need to use beer in this recipe but since it is a Beer Cheese Soup recipe, you may want to see if you can possibly find a non-alcoholic lager to substitute for the beer flavor. If you are not a fan of beer at all, feel free to leave it out and you will still have a wonderful cheese soup.

HOW DO I MAKE BEER CHEESE SOUP?

Start by adding butter to your soup pot and melting over medium high heat. Add in your carrots, celery, garlic and onion and cook for 2 -3 minutes. Next, you want to sprinkle in the flour and whisk together, cooking for another minute. Once that is done, add in your chicken stock, milk and cream and bring to a low boil, whisking constantly. Once boiling, stir in beer, reduce heat to medium and add in the dijon, worchestershire, seasonings and cheese. Stir until melted and let cook for 10-15 minutes before serving your Beer Cheese Soup or longer if you have the time.

Garnish the Beer Cheese Soup with some bacon and chives and serve up with some good crusty bread.

Heaven in a bowl, my friends!

Looking for more soup ideas? Be sure to check out my Pasta e Fagioli, my Easy Homemade Chicken Noodle Soup and my Easy Chicken Tortilla Soup!

Enjoy! – Heather

If you like food as much as I do, obviously we should be best friends now! Be sure to follow me on Facebook, Twitter and Pinterest … and yup, even Instagram

Have you made this recipe yet? If you have tried this recipe, please take the time and leave me a Comment / Rating and let me know how you liked it .

Your feedback and comments mean the world to me and help ME write recipes better recipes for YOU!**


Directions

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.