We always look forward to making beer cheese soup when fall comes around.   It’s a perfect meal after a day of corn mazes and pumpkin picking, or alongside a bonfire.

This is our favorite beer cheese soup to date – it’s an adaptation of a recipe we found from Better Homes and Gardens.

We’ll often make Southern Living’s amazing homemade soft pretzels with the soup.  (They have a great honey mustard dip recipe too.)

If we’re making the soup for a larger group, we’ll at least double the recipe and serve it in bread bowls.  You can buy the bowls, but we usually make Pretzel Bread Bowls from A Beautiful Mess.

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Beer Cheese Soup

Servings 6

Ingredients

• 1/4 cup butter
• 1 medium onion, chopped
• 1 medium carrot, diced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1/2 cup flour
• 1/2 teaspoon dry mustard
• 4 cups vegetable broth
• 1 12 oz bottle beer (we use Coors Light)
• 1 cup light cream
• 2 cups small broccoli florets
• 2 cups diced potatoes
• 12 oz sharp cheddar cheese
• 1/2 teaspoon Worcestershire sauce
• dash Tabasco sauce

Instructions

• Melt butter over medium heat in a large pot.  Add onion, carrot, and green onions, and cook, stirring occasionally, until vegetables are tender, about 10 minutes.  Add garlic and cook an additional minute.  
• Stir in flour and dry mustard.  Very gradually add broth, stirring after each addition until smooth.  Increase heat to medium high and cook until thickened and bubbling.
• Add beer and cream, then broccoli and potatoes.  Bring to a boil, then reduce heat and simmer, stirring occasionally, until vegetables are tender, about 12 minutes. 
• Remove from heat and gradually add cheese, stirring until melted.  Stir in Worcestershire and Tabasco sauces.