Beer Cheese Soup

Beer Cheese Soup

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.

Beer Cheese Soup

Servings 6


  • 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


  • 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.