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Simple Easy Beer Cheese Soup – Keto Friendly

A quick Beer Cheese Soup if warm, filling, creamy, & makes the house smell great. Served with a side of bacon makes it a perfect low carb meal. Warm & cozy for any family fall dinner.  If you have family or friends over for dinner this Beer Cheese Soup recipe will soon be a most requested starter for any dinner. You can easily prepare this recipe for a quick dinner just add a salad or steamed in the bag vegetables to make a complete meal.

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You will want to make a big batch and it refrigerates well for a quick lunch too.  It is one of my favorites when the weather is cold and I want a simple soup for lunch. A great quick dinner or as a starter for football Sunday, or a go-to for Friday night before the football game. You can also serve beer cheese soup with crusty French bread or whole wheat rolls.

Beer Cheese Soup

All I can think about now is a slow fire in our fireplace, a plaid throw and when we should start carving pumpkins. We all love roasted pumpkin seeds so it is hard not to start as soon as you see pumpkins in the countryside market. Have all the ingredients on hand as it is so easy to make for friends who drop in for a football game.

If you like this recipe you may also want to check out my recipe for The Best Pumpkin Chili with Turkey Sausage, see the recipe here!

My favorite go-to beer for cooking is Heineken. It has a rich distinct flavor that when cooking brings all our friends and family to the kitchen.  When I make a cheese fondue we always use Heinkens as it just has the richest beer flavor. I wanted to make this recipe as rich and creamy but with as few carbs as possible and I found a Light Heinekins, perfect!

Beer Cheese Soup

A Few Hints

If you are serving Beer Cheese Soup to little ones or anyone under the drinking age you need to add the beer to the pot first and start it boiling.  This will boil all of the alcohol off and deepen the flavor.  This way you can serve this beer to any age as they will not be getting any of the alcohol.

I also like to take my cheddar cheese and shred it before I add it to my soup.  You can cube the cheese, but shredded melts in no time. Making a quick creamy base.

While it is traditional to fry bacon in a frying pan, I found for a large group of people or a small group that loves bacon, to broil the bacon on a baking pan lined with foil. You still have to watch it (I set a timer every 3 minutes to check on the bacon), but there is less mess and frees upon of your burners on the stove.

Beer Cheese soup

Supplies Needed: 

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Beer Cheese Soup

Beer Cheese Soup

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  • Author: Craftingafamily.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: German


A quick Beer Cheese Soup, warm, filling, creamy and makes the house smell great. Perfect if you are on a low carb diet. Warm & cozy for any family fall dinner or as a start to Thanksgiving or Christmas.


Units Scale
  • 1 tablespoon of Olive Oil or butter
  • 2 Carrots diced
  • 2 Stocks Celery diced
  • 1/2 small Onion diced
  • 1 bottle of Light Heinekins Beer
  • 1 Large Box of Vegetable Broth ( 32oz)
  • 4 cups of Grated Cheese
  • 3 Tablespoons of Corn Starch
  • 1/2 cup of Heavy Cream or Half & Half Tempered
  • 1 pound of bacon cooked to a nice crispness


  1. Dice the carrots, celery & onion set aside
  2. Shredded the cheese and toss with the 2 tablespoons of cornstarch
  3. In a large soup pot add the oil or butter and warm
  4. Add the onions and saute for 2 minutes
  5. add the carrots and the celery and saute for 4 minutes to soften
  6. Slowly add one bottle of Heinekins beer, make sure to bring to a boil and boil for 2 minutes if serving to children to boil off the alcohol.
  7. Add the Veggie Broth and bring to a boil again.
  8. At this point add the cheese that is shredded and coated with the cornstarch.
  9. Stir constantly to make sure the cheese melts and is mixed well.
  10. At this point, you could remove from the stove and use an inversion blender (very slowly & carefully) to puree all of the vegetables, but our family like the vegetables in small diced pieces.
  11. Next, measure in a bowl or glass measuring cup 1/2 cup of heavy cream or half & half. Add to the cream one teaspoon at a time some of the hot soup. This tempers the cream so it does not curdle. Keep adding hot soup until the cream is warm. Now you can add the cream to the pot and stir in the creamy goodness.
  12. Serve in a nice handled bowl with Bacon on the side. You can also serve with a warm pretzel or crackers.

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