Beer Cheese Soup is something you have to have tried this winter!
Beer and cheese form a delicious alliance in this soup and you won’t be able to resist the comforting flavors.
Make this quick low carb one pot soup asap tonight with the help of my how to video and clear process shots with steps.
I create my own version of this soup after having tried different variations in Europe.
My Austrian grandmother used to make a clear beer soup with egg yolk milk and sugar.
I was also inspired on our last trip to the Königssee lake in Bavaria Germany where we had a German Beer Cheese Soup.
You will love this soup if you are looking for intensive beer and cheese flavors combined with a creamy texture.
Beer and Cheese are obviously the main ingredients in this soup.
Therefore it’s super important that you pick the right quality ingredients if you want to make the best beer cheese soup tonight!
What’s the best beer for beer cheese soup?
I believe that a beer that you don’t like to drink, shouldn’t be added to your food.
Beer is the main ingredient in this soup and compliments with the cheese, so choose a beer that you would enjoy drinking too.
Pick a beer that is not bitter, that’s super important!
You can pick a lager or ale. Lager are cold fermented, ale are warm fermented.
Lager beers are usually lighter in flavor, ales are usually more complex and heavier. (there are exceptions too)
Pale light lager beer is usually a safe bet because they compliment most beer recipes.
If you are not sure what beer to use, you can’t go wrong with something like a Budweiser for example.
I used a Stiegel Bier (Bier from Salzburg, Austria) in the video below, which is similar to the international Budweiser Bier (not the Czech version).
In Bavaria, where the soup originated, they like to use Märzen Bier (Oktoberfest Lager).
Märzen Bier is a medium to dark beer and it’s well seasoned and quite intensive in flavor.
I recommend using a Märzen beer only if you know your beer and if you have cooked with beer in the past.
Yet, a Märzen beer will most definitely take this homemade beer cheese soup recipe to a whole new level!
What cheese is good for soup?
Pick a cheese with a low melting point
Look out for a strong-flavored savory semi-hard to hard cheese to make this cheesy soup.
How to make Beer Cheese Soup?
Brace yourself! Making this vegetarian low carb soup from scratch is beyond easy and quick as well!
You will only need one pot and not more than 30 minutes to prepare your own easy beer cheese soup.
Find all the ingredient details, instructions and the how to video in the recipe card at the bottom of this post.
Het up a pot over low to medium heat and melt the lard or butter.
Throw in the all-purpose flour and stir cook with the fats to smoothen it out.
Quickly pour in the milk and mix to combine all the ingredients over medium to high heat.
Then pour in the stock and season with nutmeg, black pepper, onion powder, and garlic powder.
Combine your soup and bring it to a rolling boil.
Cook your soup for another 5 minutes.
Reduce the heat to medium and pour in your beer.
Add the cheese and heavy cream too and season with salt to taste.
Combine it all and keep over medium to low heat.
The soup shouldn’t boil anymore or else the cheese will curdle and the soup will lose the beer flavors.
Just keep it all hot for another 3-5 minutes and keep on mixing.
How to serve Beer Cheese Soup?
We love our beer cheese soup as a main course dish for lunch or dinner at home.
Traditionally the soup comes with brown or black bread.
Feel free to serve up your soup with any other salad side dish.
The soup is rather heavy so you can enjoy it as a low carb meal on its own.
Can you freeze beer cheese soup?
You can store your beer soup in a Tupperware in the fridge or you can freeze it too for another day.
Simply pour it into the container and freeze.
To thaw, keep it out in the fridge overnight or place the frozen soup into a microwave container or into a cooking pot to thaw overheat.
Just make sure to never boil the soup or else the cheese will curdle. Just make it hot, that’s it!
Beer Cheese Soup FAQs
Beer Cheese Soup was originally prepared by Bavarians in Germany. The soup got popular across the borders, such as in Austria and Switzerland. Eventually, German immigrants in Wisconsin and neighboring states introduced this amazing soup to the American continent where it quickly turned into a favorite family meal.
Your beer cheese soup will get grainy if you used the wrong cheese and if you boiled the soup further after having added the cheese. High heat can cause your cheese soup to get grainy. Use a suitable cheese with a low melting point such as cheddar or gruyere.
- Obatzda Beer Cheese Dip
- Broccoli Cheese Soup
- Beer Cheese Sauce by thechunkychef.com
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Beer Cheese Soup Recipe
For the Soup
- Chives freshly chopped, *see Notes
- Heat up a pot and melt your lard or butter over low to medium heat.
- Add the flour and combine it with the lard over heat.
- Pour in the milk, keep over medium to high heat and combine quickly. Allow to cook down a bit while whisking continuously for about 2 minutes.
- Pour in the stock and season with nutmeg, black pepper, onion powder, and garlic powder. Mix it all well.
- Bring to a boil and allow the soup to cook for about 10 minutes at least.
- Reduce heat to medium and pour in your beer. Also, add the grated cheese, heavy cream and season with salt to taste. Mix it all well over medium to low heat.
- Allow the soup to simmer slowly over a lower to medium heat setting. The soup shouldn't boil anymore at this point because the cheese might curdle (get grainy) and you want to avoid that the beer flavors disappear.
- Serve hot with some chopped chives.
- Lard is the best choice for this soup but if you can’t get it, then just use butter. Try to avoid margerine because of the transfats (which are not that great for your health)
- Use a beer that you like to drink too. Your beer shouldn’t be bitter! More info in the post too.
- Use a sharp cheese with a low melting point such as cheddar or gruyere. More info in the post on top.
- Instead of chives oyu can try to use chopped fresh garden cress too. garden cress has a light sharp taste to it.
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