Beer Cheese Soup

Beer Cheese Soup

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.


  • 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 VegetableĀ 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, measureĀ in a bowl or glass measuringĀ 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 tempersĀ 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.


Keywords: Beer Cheese Soup