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Beer Cheese Soup

Author Be Fed Again


  • 3 Tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 carrots diced
  • 2 large cloves garlic minced
  • 3 Tablespoons all purpose flour
  • 2 cups chicken stock
  • 1 Tablespoon dijon mustard
  • 2 big dashes Worcestershire sauce
  • 1 bottle of beer I use Amstel Light
  • 2 cups extra sharp cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • 1/2 cup smoked gouda shredded
  • 1/2 cup half & half


  • Melt the butter in a large stock pot or Dutch oven over medium heat. Add the onion, carrots and garlic and add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook until tender, about 10 minutes. Sprinkle the flour over the onions and carrots and cook, stirring constantly, about 1 minute. Pour in the stock, dijon mustard and Worcestershire sauce and simmer until the vegetables are very soft, about another 10 minutes. Add the beer and simmer 5 minutes. Puree with an immersion blender until smooth. (If you do not have an immersion blender, puree in a regular blender until smooth, then return pureed soup to stock pot.) Add the cheeses and half and half, and stir until completely melted and smooth.