Beer-Cheese Soup Cayenne provides a bit of heat in this creamy beer-cheese soup. Using a mild beer adds the perfect amount of flavor without overpowering the dish. The sharp Cheddar cheese adds a rich, savory flavor. Serve with your preferred toppings and a piece of crusty bread to sop up the leftovers.


40 mins


40 mins




  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • ½ cup finely chopped yellow bell pepper
  • 1 tablespoon finely chopped serrano peppers (2 small)
  • ¼ cup all-purpose flour
  • 1 (12-ounce) bottle ale or lager beer
  • 2 cups reduced-sodium chicken broth
  • 1 cup half-and-half
  • 1 teaspoon Dijon mustard
  • 12 ounces sharp Cheddar cheese, shredded (about 3 1/2 cups)
  • ½ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • Crumbled crispy bacon, chopped scallions and/or finely chopped fresh chives (optional)


    Step 1

    Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper and serranos; cook, stirring occasionally, until the vegetables are tender and slightly browned, 8 to 10 minutes.

    Step 2

    Add flour; cook, stirring often, until the vegetables are coated, about 1 minute. Slowly stir in beer; cook, stirring constantly and scraping the bottom of the pot with a wooden spoon in figure-8 motions, until thickened, about 1 minute.

    Step 3

    Add broth, half-and-half and mustard, stirring until combined. Bring the mixture to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from heat. Whisk in cheese, pepper, salt and cayenne until melted and combined, about 1 minute. Working in batches, pour the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until pureed to desired consistency, 1 to 2 minutes. (Use caution when blending hot liquids.) Ladle the soup into 6 bowls. Top with bacon, scallions and/or chives, if desired.

To make ahead

Refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, or microwave at 30% power, stirring occasionally, about 5 minutes. (If the mixture separates, repeat the reheating process.)

Nutrition Facts

Serving Size: 1 cup Per Serving: 383 calories; protein 16g; carbohydrates 13g; dietary fiber 1g; sugars 3g; fat 28g; saturated fat 14g; mono fat 10g; poly fat 2g; trans fatty acid 1g; cholesterol 70mg; vitamin a iu 898IU; vitamin b3 niacin 1mg; vitamin b12 1mcg; vitamin c 25mg; vitamin d iu 14IU; vitamin e iu 1IU; folate 39mg; vitamin k 2mg; sodium 495mg; calcium 453mg; iron 1mg; magnesium 24mg; phosphorus 311mg; potassium 161mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 6mg; selenium 19mcg.


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