This Beer Pimento Cheese Soup is a southern spin on classic beer cheese soup. Perfectly creamy, cheesy, studded with sweet pimentos and accentuated with rich beer flavor, this soup is perfect for an easy, comforting dinner and also makes a great addition to your game day soiree!
Hiiiiiii guys! Happy Thursday!
Oh SOOO close to the weekend! I can almost feel ALL the weekend good vibrations… 🎵 those sweet sensations. 🎵
And I can also almost taste the lazy day, linger in the kitchen eats.
…Oh, aaaand the cocktails. Because let’s be real here, my weekend WILL include a cocktail. Or 5.
I’m a bit chipper today in case you didn’t get the memo. Or you didn’t pick up on that fun fact from my shouting a few words at you up there.
My good mood probably has to do with the fact that I haven’t been placed on hold today. 😉
⬆️Inside joke for all you cool people who actually READ this blog and paid me a visit on Monday. So, all TWO of you out there.
Hi Mom. Hi Boy. 😆
Anyways, let’s just skip all the wordy nonsense and do the dayum food thang today. You dig?
Of course you do. As much as I love to humor myself, I KNOW you didn’t come here to
hear read me ramble.
Let’s get our Thirsty Thursday on in barely boozy, beer soup form!
Beer Pimento Cheese Soup
You guys. THIS soup!! It’s beer cheese soup gone soulfully southern. And it is so soo SOOOO good!!
Seriously, this soup tastes like a big, warm embrace on a lonely, chilly day. This is THE definition of cozy eats.
Heavenly decadence up in here.
This soup is perfect for an easy, comforting weeknight dinner, but it’s also oh-so on point for game day! Because, beer + cheese = Touchdown. <– Had.To.
Recipe Notes, Tips & Tricks for Beer Pimento Cheese Soup:
5. When you add the flour to the pot, make sure you cook the flour until lightly blond or golden in color (this is called a blond roux). You want to whisk constantly to prevent scorching, the cooking process will take about 3-4 minutes.
6. When adding the stock and beer, make sure you whisk constantly or at least very frequently. If you just add the stock and beer then walk away you will end up with a lumpy soup, and that is no Bueno!
7. I used a combination of X-sharp cheddar cheese and pepper jack cheese, but you can use regular sharp cheese, or just one of the cheeses instead of a combo if you like. Do you, friends!
8. I list the garnishes of pretzels, smoked paprika and fresh flat leaf parsley as optional, but if you can add them, DO IT! All three garnishes add so much pizzazz and take this soup to the next level of YUM!
Bust out your softest sweater and curl up on the couch (tables are so over-rated) with a big ‘ole bowl of this Beer Pimento Cheese Soup. It’s cozy eats time, y’all.
Until next week friends, cheers – to eating your beer.
How to make Beer Pimento Cheese Soup 👇
This Beer Pimento Cheese Soup is a southern spin on classic beer cheese soup. Perfectly creamy, cheese, studded with sweet pimentos and accentuated with rich beer flavor, this soup is perfect for an easy, comforting dinner and also makes a great addition to your game day soiree!
- 2 TBS Unsalted Butter
- ¾ Cup Onion – finely diced
- 2 Cloves Garlic – minced
- 1/3 Cup All-Purpose Flour
- 2 Cups Unsalted Chicken Stock
- 1 (12 ounce) Bottle of Brown Ale
- 1 ¼ Cup Heavy Cream
- 1 TBS Dijon Mustard
- ½ TBS Worcestershire Sauce
- Dash Hot Sauce , or more to taste
- 2 Cups Sharp Cheddar Cheese – freshly shredded*
- 1 Cups Pepper Jack Cheese – freshly shredded
- 1 (7 ounce) can Pimientos – drained and finely diced
- Kosher Salt & Fresh Ground Pepper , to taste
- Optional Garnish: Pretzels, Smoked Paprika, Fresh Parsley
- Melt butter in a large stockpot, or Dutch oven, over medium heat. Add the onion, 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until onion is soft and translucent, about 3-5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Add in the flour and cook, stirring constantly, until light golden in color, about 3 minutes.
- Slowly add in the stock and beer. Increase heat to medium-high and, whisking constantly, bring to a rapid simmer. Cook until thickened, about 8 minutes, stirring occasionally. Stir in the cream, mustard, Worcestershire and hot sauce. Bring to a simmer and then reduce heat to medium-low. Cook, whisking often, until creamy, about 5 minutes.
- Add the cheeses, by the handful, whisking between batches, until smooth. Stir in the pimientos. Taste and adjust for seasoning with salt and pepper.
- Serve: Ladle soup into bowls and top with pretzels, smoked paprika and fresh parsley. Enjoy!
Yield: Roughly 6 Cups
*I used X-sharp cheddar cheese
1. When you add the flour to the pot, make sure you cook the flour until lightly blond or golden in color (this is called a blond roux). You want to whisk constantly to prevent scorching, the cooking process will take about 3-4 minutes.
2. When adding the stock and beer, make sure you whisk constantly or at least very frequently. If you just add the stock and beer then walk away you will end up with a lumpy soup.
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