Beer Cheese Soup

Last weekend, I watched Sandwich King for the first time. There are several recipes of Jeff’s that we’ve been wanting to try. We had blogged another recipe of his a while back and after watching this particular episode we knew we had to make Beer Cheese Soup ASAP.


As the soup was cooking I wasn’t convinced that I would try it. After all, I don’t like beer or gruyere cheese. But alas I did…by dunking garlic crostini into it of course. It was so yummy and fall-esque. I actually went for 2 slices of garlic crostini!

This recipe is screaming fall. The cheese and half and half make it thick and creamy and the beer gives it a nice bite. The gruyere was not overpowering in the least. This soup’s perfect for eating while curled up in a blanket on the couch. I so wish that was what I was doing!


Here’s what you’ll need

Start by shredding all your cheese

To 3 tbsps of butter, add carrot, onion, celery, garlic and seasonings

Add the flour and continue cooking, stirring constantly for 1 minute

Add 2 teaspooons dijon mustard and the chicken stock
worcesteshire too, and soften the veggies
In goes the beer
Use an immersion blender to blend until smooth
Finally add the cheese. Stir until melted through and smooth
Oops..last ingredient…pour in the half and half
Dunk in garlic crostini. Oh Em Gee..amazing fall recipe!

Beer Cheese Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup


  • 3 unsalted butter
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/2 tsp dry mustard powder
  • pinch cayenne pepper
  • salt and pepper
  • 3 tbsp all-purpose flour
  • 2 cup chicken stock
  • 2 tsp dijon mustard
  • 1 tsp worcestershire
  • 1 bottle pale ale (we used Great Lakes Brewing Co)
  • 2 cup shredded sharp cheddar
  • 1 cup shredded gruyere
  • 1/2 cup half-and-half
  • Garlic Crostini, for serving.


  • Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and worcestershire and simmer until the vegetables are soft, about 15 minutes. pour in the beer then simmer for about 5 minutes. Use an immersion blender to puree until smooth.
  • Add the Cheddar, gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.
  • Top with garlic crostini. Preheat oven to 400 degrees F. Cut a baguette into ½ inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.
Keyword Cheese, soup