Okay… help me.

Beer Cheese Soup in Easy Homemade Whole Wheat Bread Bowls I howsweeteats.com

I need a soup intervention. A souptervention, if you will.

It’s all I’ve been craving and all I’ve been wanting and this would be super awesome if it wasn’t still like 80 degrees, but whatever. Brush it off.

Beer Cheese Soup in Easy Homemade Whole Wheat Bread Bowls I howsweeteats.com

When I made bread bowls on Sunday I knew exactly what I was going to fill them with. And I do mean exactly. The only answer was this specific soup. The cheese soup base has been in our family for ages (it was one of the first recipes I ever rambled about here) and obviously it could only get better with beer. I mean, beer in soup!

It’s one of those things I only get so often, occasionally showing it’s face during random Octoberfest celebrations and in restaurants that have no business serving such a high maintenance soup. And it definitely is high maintenance, but anything with cups upon cups of gooey, shredded cheese is. You can’t just let it sit there people. It’s needs a little spoon lovin’… like, constantly.


Beer Cheese Soup in Easy Homemade Whole Wheat Bread Bowls I howsweeteats.com

I promise it’s 100% worth it. Our favorite way to eat this cheese soup is with red peppers and crisp bacon tossed in at the end, but it really is a fabulous base for a traditional beer cheese soup (I think carrots and celery and other disgusting things I’m not friends with have a place there) or seeing where your own spin takes you. Add some green bell peppers, add jalapeños, add chicken… seriously, do whatever you want. And yes – it tastes like beer. You should probably enjoy beer – even just a teeny bit – to enjoy this soup. Or maybe this soup will make you like beer. Which would be a pretty cool benefit.

Beer Cheese Soup in Easy Homemade Whole Wheat Bread Bowls I howsweeteats.com

And yes, you should definitely dip a billion pieces of bread in it. But you didn’t hear that from me.

Beer Cheese Soup in Easy Homemade Whole Wheat Bread Bowls I howsweeteats.com


Beer Cheese Soup

Yield: serves 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


3 slices thick-cut bacon, chopped
1 sweet onion, finely diced
1/2 red pepper, finely diced
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons flour
2 cups of your favorite beer (I find that lighter wheat beers work best)
1 cup half and half
4 ounces sharp white cheddar, freshly grated
4 ounces extra sharp yellow cheddar, freshly grated
4 ounces colby jack, freshly grated
fresh herbs (I like cilantro) for garnish
salt and pepper to season if needed
easy whole wheat bread bowls


Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, them remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally. Increase heat to medium-high and add in butter. Once sizzling, which in flour and cook for 3-4 minutes until flour is nutty and golden. Add in beer and stirring constantly, cook for 5 minutes so they alcohol cooks out and the mixture somewhat thickens.
Add in half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve immediately. Garnish fresh chopped herbs over top if desired.

[Because any cheese soup can get "gloppy" after it sits, I suggest making this as close to serving time if possible. If the mixture gets too thick, add a bit more liquid (beer, milk, broth) and stir over low heat. That is also how I recommend re-heating the soup as well.]

[this soup is adapted from my aunt's cheese soup]

Beer Cheese Soup in Easy Homemade Whole Wheat Bread Bowls I howsweeteats.com

I can now rest easy.

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121 Responses to “Beer Cheese Soup.”

  1. #
    Alysha @Shesontherun — September 13, 2012 @ 5:09 pm

    I’m from WI, so I gravitate to beer cheese soup like a bee to honey. These photos are gorgeous.


    • marianne — October 7th, 2013 @ 9:20 pm

      WI girl here! Can’t wait to make this!!!


  2. #
    Kate G. — September 13, 2012 @ 6:23 pm

    It is cold and rainy tonight in the northern burbs of Chicago and this would be SOOO yummy to eat right now!!! Looks delicious!! Definitely adding it to my list of things to make this fall!!


  3. #
    GamerGirl — September 13, 2012 @ 7:38 pm

    Omgomgomg! Soooo how much cheese do you think I’ll need to buy in order to fill a bathtub with this stuff. ;)


  4. #
    j3nn — September 13, 2012 @ 8:45 pm

    I need to get a set of soup spoons like you have, they’re so nice! Love anything in a bread bowl, but cheesy soup is definitely one of the best things to fill them. :)


  5. #
    Nicole — September 13, 2012 @ 11:14 pm

    You just keep finding ways for me to keep falling in love with you. I might make this for one of my tailgating parties. Good job!


  6. #
    Laura — September 14, 2012 @ 1:09 am

    Delicious. And can I just say I totally sympathize. I love soup, I love fall food, and it is just still too stinkin’ hot!


  7. #
    JulieD — September 14, 2012 @ 2:11 am



  8. #
    Michelle — September 14, 2012 @ 2:49 am

    Holy. Hell. Yum.

    That is all.


  9. #
    stacy t — September 14, 2012 @ 11:34 am

    my butt just became two sizes bigger. *sigh*


  10. #
    Colette @ JFF! — September 14, 2012 @ 12:41 pm

    Wow, this is something the boys would love!


  11. #
    Audra@The-Baker-Chick — September 14, 2012 @ 1:13 pm

    Jessica- as a born and raised Wisconsin Girl- this soup is making me so darn homesick! It looks so creamy and delicious. I can’t wait to make for a football Sunday.


  12. #
    Kelsey — September 16, 2012 @ 3:54 pm

    Beer & cheese – my 2 favorite things!!! This looks delicious – your blog is hilarious. I love reading!



  13. #
    Riley — September 16, 2012 @ 9:20 pm

    I would do just about anything for a bowl of this soup right now! Yum!


  14. #
    cristia velez — September 16, 2012 @ 10:02 pm

    This reminds me of the cheddar cheese soup at le cellier steakhouse in epcot which is one of my favorite things ever!


  15. #
    Elizabeth — September 17, 2012 @ 12:18 pm

    I made this last night for me & my boyfriend and it was delicious, cheesy, beery decadence. I used Bell’s Oberon wheat beer and it worked beautifully!


  16. #
    Kelly — September 17, 2012 @ 3:58 pm

    Made this evening to accompany the leftover bread bowls from yesterday (it’s already cold here in the UK!), and it was deliciousssssss…..I know you said 4-6 servings, but between me, my boyfriend, and the dog…..we ate almost all of it. The shame! But so, so worth it :P


  17. #
    Amber @ Slim Pickin's Kitchen — September 18, 2012 @ 7:37 pm

    Yum! This looks amazing! I can’t wait to try it, especially in one of the bread bowls that I will definitely be making too!


  18. #
    Patty — September 18, 2012 @ 8:43 pm

    Made this for dinner tonight. Super delish! Next time it’s definitely going in a bread bowl! Love your blog :)


  19. #
    andrea — September 21, 2012 @ 1:04 pm

    you should call this Cheer Soup.

    cheese + beer= cheer…no matter how you’re looking at this.


  20. #
    Tracy — September 24, 2012 @ 11:20 am

    This looks amazing and I want to stick my face in it. That is all.


  21. #
    Courtney @ Bake. Eat. Repeat. — September 24, 2012 @ 11:49 am

    This is on my dinner menu for this week. Can.not.wait.


  22. #
    Carlo — September 25, 2012 @ 8:59 am

    Now this is what will take the “edge off” on a chilly Fall day. What a wonderfully delicious sounding recipe (I say that because I’ve never tried it before, although I’ve heard of it and seen it on menus at restaurants). What’s nice about your recipe is that it doesn’t sound overly complicated to make, which is good for me — because of time.

    I appreciate that you’ve shared this recipe with all of us. Now that I know what’s in it, I’m even more inclined to make it. Thanks!


  23. #
    Simone — September 28, 2012 @ 9:32 am

    I am originally from Wisconsin and do not think I have ever had Beer Cheese Soup. But Paul Ryan mentions it and I realize, a true Wisconsinite must have tasted this. I made a full course dinner for the first time for the guy I’m dating last night and found myself scouring your blog for which recipes to make. I made this soup and the bread bowls and have nothing but success to declare. How can I thank you for providing me with recipes to win over my man’s heart through his belly? I paired it with the Sweet Potato Burgers (with roasted garlic and avocado) and I found myself in food heaven as I ate the burger [ohhhmyyygossshsoogood]. You being a food genius makes me cook like a food genius.

    The moral of this: THANK YOU!


  24. #
    Amanda — October 7, 2012 @ 11:15 am

    Yes! These was so good. Seriously, I had it last night for supper and just woke from my beer cheese soup coma. I added dill and cracked pepper, and tarnished with bacon and chives. This one’s a keeper!


  25. #
    Danielle — October 9, 2012 @ 4:28 pm

    Would you recmomend freezing this soup?!?! And then reheating like you did in the directions!?!?


  26. #
    Alison — October 15, 2012 @ 5:50 pm

    I made this soup tonight and when we tasted it in the pot, we found it a trifle bland, even after salt and pepper were added. So we threw in a 1/2 teaspoon of paprika, which perked it up nicely. Instead of the bread bowls, which I didn’t have time for today, I served it with garlic bread. It was quite nice for dipping. Great recipe!


  27. #
    Philina — October 27, 2012 @ 9:39 pm

    I substituted hard cider (because it was already in my fridge), and added some paprika and cayenne. It’s amazing! The cider gives it a nice fruity flavor that isn’t overwhelming.


  28. #
    Kristen — November 29, 2012 @ 12:13 pm

    So is the beer and half and half and butter the only liquids? Do you not add water at all?


  29. #
    Caryn — December 4, 2012 @ 12:07 am

    Ummm, this was delicious! I loved it! And I blogged about it!



  30. #
    Webster — January 5, 2013 @ 7:59 pm

    do you have a beer cheese recipe? this one souds good as a soup. thanks.


  31. #
    Dick — January 12, 2013 @ 4:34 pm

    Ok I tried your recipe being a lover of beer cheese soup. I wound up with a runny kettle grainy ….. broth? what did I do wrong


  32. #
    Kelsey — January 18, 2013 @ 3:43 pm

    Would this cheese based soup freeze well? I live alone and want to try this without having one million leftovers!


  33. #
    Melissa — March 5, 2013 @ 9:45 pm

    I just made this tonight. It was fantastic! I added carrots and more cheese to it. I recommend this to everyone!


  34. #
    Jaunita Then — April 20, 2013 @ 11:46 pm

    The terms “bell pepper”, “pepper” or in Australia and New Zealand “capsicum”, are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by color (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as India, Canada, and Malaysia, they are called “bell peppers”…

    Remember to read our blog


  35. #
    Brady — January 17, 2014 @ 12:02 am

    I just made this for my parents, and we’re all raving about it–so delicious, and has a perfect consistency. I didn’t make bread bowls, so as a main course, the soup was only enough for the three of us. But seriously incredible, thank you!!



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