Go Back
Beer cheese soup with smoked cheddar in a bowl served with a soft pretzel

Beer Cheese Soup with Soft Pretzels and Smoked Cheddar

Beer cheese soup is a creamy, hearty soup with a smooth cheese base, smoky flavor, and a rich beer-inspired taste. It is a comforting choice for gatherings or cozy meals paired with soft pretzels.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings (makes 6-ish cups)
Course: Dinner
Cuisine: American
Calories: 406
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil
  • half an onion, minced
  • 2 cloves garlic, minced
  • 3-4 stalks of celery, minced
  • 1 jalapeno, minced
  • 1 red bell pepper, minced
  • 1 teaspoon smoked paprika
  • 1 bottle of beer
  • 2 cups of chicken or vegetable broth
Thickener and Cheese
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup whole milk
  • 8 oz / 225 g cheddar cheese, shredded
  • 4 oz / 115 g smoked cheddar cheese, shredded
  • salt and pepper to taste

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, garlic, celery, jalapeno, red bell pepper, and smoked paprika, then cook for a few minutes until the vegetables soften.
  2. Add half of the beer and all of the broth to the pot. Bring the mixture to a low simmer.
  3. In a separate saucepan, melt the butter. Whisk in the flour and cook for about 5 minutes, stirring regularly.
Cooking
  1. Add the butter and flour mixture to the simmering soup base. Continue simmering for a few minutes until the soup begins to thicken.
  2. Gradually whisk in the milk and remaining beer. Simmer for 5-10 minutes until the soup becomes creamy and slightly thickened.
  3. Remove the pot from the heat and allow the soup to cool slightly. Stir in the cheddar cheese and smoked cheddar until melted evenly, then season with salt and pepper.
Serving
  1. Serve the beer cheese soup with soft pretzels or pretzel rolls.

Notes

Soft Pretzel Options: Homemade, semi-homemade, or store-bought pretzel rolls can be used. A heavy pot, such as an enamel-coated Dutch oven, can help create a smoother soup base. Stainless steel pots can also work, but careful temperature control is important during the cheese stage. For smoother cheese melting, allow the soup to cool slightly before adding the cheese. Instant Pot: Cook vegetables, beer, and broth for 10-15 minutes on high pressure. Release steam, turn off heat, and allow the soup to cool for 30 minutes before adding dairy and cheese. Prepare the roux on the stovetop, then whisk it into the Instant Pot with the milk and cheese. The Instant Pot version may have a slightly thinner texture because the soup base does not simmer in the same way as the stovetop version.