Velvety smooth and robust in flavor – This Beer Cheese Soup is insanely creamy, cheesy and accentuated with rich beer flavor! Easy to prepare, made in one pot and ready in 30 minutes or less, this recipe for beer cheese soup is perfect for cozy weeknight dinners or it’s a delicious addition to any game day spread!
Serve this flavorful soup with soft pretzel rolls for a fast dinner, or pair it alongside grilled chicken sausages for more balanced meal! Or, try it with pigs in a blanket for dunking on game day! Continue to read on for helpful tips and easy tricks for preparing the perfect beer soup! And, don’t miss the step by step photos and recipe video at the bottom of the post!
Updated: This post was originally published in October 2016. I took new photos and updated the post below to include more information about beer soup. I also added step by step photos and a recipe video to show you how quick and easy this beer cheddar soup is to make!
Hi, friends! Happy Thursday! We are so close to the weekend I can almost feel those good vibrations!
In celebration of the upcoming weekend, and today being Thirsty Thursday, I decided we should eat our beer as well as drink it too! Because, life is entirely too short not to! Am I right, or am I right?
About this beer cheese soup recipe
Fair warning, friends – this soup is highly addictive! Seriously, this soup tastes like a big, warm hug on a cold, lonely day. Essentially, it’s the definition of cozy, comfort food!
This soup is impossibly creamy, perfectly cheesy and jam packed with harmonious, robust flavors – it’s loaded with two types of cheeses, studded with sweet pimentos and accentuated with rich beer flavor! It’s beer cheese soup gone soulfully southern, and it is almost too good for words!!
If you are a fan of queso cheese dip or beer cheese, you are going to absolutely, positively love this soup! It basically tastes like a soup version of cheese dip with a healthy dose of beer for good measure. It’s heavenly delicious, decadent and absolutely everything a cheese soup should be!
Plus, this beer cheddar soup is so incredibly easy to prepare – it’s made in one pot and ready in 30 minutes or less! It’s perfect for an easy, comforting weeknight dinner! Or, it’s a delicious addition to any game day party menu! Because, beer + cheese = touchdown! (Obviously!)
What is beer cheese soup?
Beer cheese soup, also known as beer soup, is a rich roux-based soup made with beer and shredded cheese.
In Medieval times, creamy beer cheese soup was served for breakfast; however, now it’s commonly served as a side or entree at lunch or dinner.
Where did beer cheddar soup originate?
Beer soup is a classic dish that originated in Germany. However, there are many versions of this soup. The European version includes egg yolk(s), while the Sorbian version includes raisins and sweet cream.
American-style beer soup as we know it came from German immigrants who brought the tradition with them when they settled in Wisconsin.
What does cheddar beer soup taste like?
Beer soup is creamy in texture with a rich, cheesy taste and plenty of nutty ale and umami flavors.
Ingredients in beer cheese soup
This recipe only requires 11 ingredients plus a few pantry seasonings to create a soup that is robust in flavor and silky, smooth in texture!
- Butter: Three tablespoons of unsalted butter is needed to sauté the vegetables and provide fat for the roux.
- Shallots: Two large shallot provide a delicate touch of onion flavor. You can substitute 3/4 cup of finely diced yellow or sweet onion if desired.
- Celery: One medium rib of celery adds a touch of distinct earthy sweetness.
- Jalapeño: A finely diced jalapeño gives the soup a touch of heat. If you don’t like spicy foods, make sure you remove both the seeds and the ribs from the jalapeño before dicing.
- Flour: Six tablespoons of all-purpose flour help create a roux (a paste-like thickening agent), which gives the soup a silky-smooth body and subtle nutty taste.
- Broth: Unsalted chicken or vegetable broth is used as the base for this soup.
- Beer: Your favorite bottle of ale imparts rich flavor.
- Seasonings: Smoked paprika, Worcestershire, dijon mustard, kosher salt and ground black pepper all add robust flavor.
- Cream: Heavy cream ensures the soup has a velvety, decadent mouthfeel.
- Cheese: A combination of sharp cheddar and pepper jack cheeses add unbeatable flavor. Make sure you freshly shred your cheese at home! The packages of pre-shredded cheese contains preservatives that will prevent the cheese from perfectly melting and fully incorporating into the soup!
- Pimentos: Finely diced pimentos add a pop of sweet, succulent flavor! If you can’t find pimentos, you can substitute roasted red bell peppers instead.
FAQs: easy beer cheese soup
What beer to use in soup?
Beer in an integral part of this soup and will impart a lot of flavor! The type of beer you select is the key to a great tasting soup, so make sure you use a beer you actually like to drink!
This soup tastes delicious with a variety of beers; however, you should select a beer with either a well-balanced tone, or one with an emphasis on malty flavor. Beers with a malty sweetness or bready, almost biscuity flavor will provide the perfect balance to the tang of the cheese and blend harmoniously with the other ingredients in this soup.
The best beers to use in soup
- English Brown Ale or Amber Ale. Malt-driven in flavor, these brews have a small degree of sweetness. Use beers that are lighter copper in color.
- American Amber or Brown Ale. These beers are medium to full-bodied with a toasty malt character. Select a beer that has a low hop bitterness.
- Full Strength American Lager. Clean and crisp in flavor, these beers have little malt character.
- Helles, Vienna Lager, Oktoberfest. These brews have a bready, malt flavor and crisp disposition.
Beers to avoid in soup
- Avoid beers with a high volume of hops. Highly hopped beers, such as APAs (American Pale Ales) and IPAs (Indian Pale Ales) will add an unwanted bitterness to the soup.
- Steer clear floral or citrusy hops. Any style beer that is flavored with hops that are floral, citrusy or fruity will not blend well with the flavor of the soup.
- Stay away from craft stouts. Some craft stouts have coffee or chocolate added to them. While those are delicious to drink, they do not add good flavor to the soup.
- Beware of dark brown beers. Brown beers, such as porters or stouts can turn your soup a darker, unappetizing color.
Pro-tip: If you prefer to make a non-alcoholic version of beer cheddar soup, you can substitute a good quality chicken broth or vegetable stock for the beer.
What cheese to use in soup with beer?
The most common cheese used in beer cheese soup is cheddar cheese. Cheddar provides the perfect pungent, buttery flavor and it melts beautifully! I personally recommend pairing cheddar cheese with another cheese to add even more flavor!
- Cheddar Cheese – mild cheddar, sharp cheddar, extra sharp cheddar, smoked cheddar or white cheddar.
- Pepper Jack Cheese – Buttery with a slightly spicy kick, pepper jack provides a nice piquant flavor!
- Cream Cheese – Velvety and smooth, cream cheese will make the soup extra silky and thick.
How many calories in cheddar beer soup?
The exact number of calories and carbohydrates in beer soup will depend upon the precise measurement and brand of ingredients used. This beer cheese soup recipe serves six and has approximately 227 calories and 9 grams of carbohydrates per serving.
Is soup with cheese and beer keto-friendly?
To make this soup keto-friendly, select a light, low carb beer.
How to make beer cheddar soup?
This cheese soup is simple to prepare! It only requires one pot and 25 minutes to make!
- Cook vegetables: Melt butter in a large saucepan or Dutch oven over medium heat. Add the shallots, celery and jalapeno. Season with smoked paprika, 1 ¼ teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the vegetables are softened, about 4-5 minutes.
- Add flour: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes.
- Add broth and beer: Slowly add in the broth and beer, whisking. Stir in the mustard and Worcestershire. Increase the heat to medium-high and bring to a gentle boil, whisking occasionally. Immediately reduce heat to maintain a rapid simmer. Cook until the soup is thickened, whisking occasionally, 10 minutes.
- Add cream: Stir in the cream. Bring to a gentle simmer and immediately reduce the heat to maintain a gentle simmer. Cook, whisking occasionally, until the soup is creamy, about 5 minutes. OPTIONAL: For a super creamy soup, turn the heat off under the pot and use an immersion blender to puree the soup. Alternatively, transfer the soup to a stand blender in batches and puree. Return soup to the pot.
- Add cheese then pimentos: Reduce heat to low. Add both cheeses gradually, 1 handful at a time, whisking until smooth between each addition. Stir until smooth. Add in the pimentos and stir to combine. Taste and adjust for seasoning with salt and pepper.
- Serve: Ladle soup into serving bowl and top with desired garnishes. Enjoy!
Step-by-step photos: making cheese soup with beer
(Don’t forget to scroll down for the detailed measurements in the complete printable recipe at the bottom of the page.)
Troubleshooting: beer cheddar soup recipe
Why is my soup with cheese and beer grainy?
Cheese soup should never be grainy. It should be creamy, velvety and very smooth is taste and texture.
Tips and tricks to avoid a grainy, gritty soup:
- Use a good quality cheese and shred it yourself. Do not use pre-shredded cheese or cheese slices as they contain additives that prevent the cheese from melting properly.
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Low heat when you add the cheese. Make sure the heat under the soup is on LOW or remove the soup from the heat completely when you add the cheese. Adding cheese to a hot, bubbling mixture will cause the cheese to break down and become gritty.
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Add the cheese in batches. Add your cheese in handfuls and whisk well between each addition. Slowly adding the cheese a little bit at a time helps keep the soup silky and smooth.
How to thicken beer soup?
Cheese soup is traditionally thickened with a roux, which is equal parts fat (butter) and flour. This recipe uses one part butter to two parts flour to create a thick and ultra creamy soup!
How to thicken a roux-based soup:
- Puree the soup. While this step is completely optional, you can use an immersion blender to puree the soup before adding the cheese. Or, you can simply transfer the soup to a stand blender and puree. Pro-tip: If using a stand blender, puree the soup in batches. Make sure you fill the blender no more than halfway and hold down the blender lid with a kitchen towel when pureeing. Keep the lid on the blender for a few seconds after the blender is turned off. Then, transfer soup back to the saucepan. These steps will ensure the hot soup doesn’t explode out of the blender.
- Add cream. This easy recipe uses 1 cup of heavy cream which adds richness and body to the soup.
- Use a slurry. If you find your soup is a little too thin, you can mix a small amount of cornstarch with an equal amount of water and stir it into the soup. Pro-tip: For a slurry to activate, you must bring the soup back to a simmer after adding the cornstarch mixture.
Serving beer cheese soup
This creamy cheddar soup is hearty enough to be served as a main entree, or it can be served as a starter or accompaniment to an entree.
10 serving ideas for cheese beer soup
- Pretzels: Hard or soft pretzels and pretzels bites are delicious served with cheese soup for dunking!
- Bread bowl: Serve your soup inside a bread bowl for a heartier main. Use a pretzel bread bowl to keep the recipe traditional!
- Fried Pickles: The combination of cheese soup with crisp fried pickles may sound strange, but this duo is addictive!
- Green Salad: The fresh crunch of a salad is a delicious contrast to this creamy soup! Plus, it’s a wonderful way to balance out your meal.
- Panini or Grilled Cheese Sandwich: A crispy sandwich pairs fantastically with this rich cheese based soup!
- Pigs in a Blanket: Dunking flaky pigs in a blanket in cheese soup tastes amazing!
- Raw vegetables: You can treat this soup like a dip and serve it with fresh, raw vegetables, such as celery sticks, broccoli, cauliflower, carrot sticks or mini peppers!
- Roasted Vegetables: Seasonal roasted vegetables can help balance out this heavier soup!
- Grilled Sausages, Chicken or Steak: Serving the soup alongside a grilled protein will create a heartier, more substantial meal!
- Burgers or Sliders: Cheesy soup pairs great with a juicy burger or mini sliders!
Storing soup with beer
How long does beer cheddar soup last?
While the soup is best served warm and immediately after cooking, leftovers can be stored in an airtight container in the refrigerator. Properly stored, leftovers will keep for up to 3 to 4 days.
How to reheat soup with cheese?
Cheese soup should be reheated in a saucepan on the stovetop over low heat. Cook, stirring frequently, until warmed throughout. Make sure you do not boil the soup or reheat it over high heat. Since this soup contains both cheese and milk, boiling it will cause the ingredients to separate.
Can I freeze beer cheese soup?
Yes! Cheese soup can be frozen for up to 3 months. To freeze, do not add the cream or any toppings (or garnishes) to the soup. Allow it to cool before transferring it to a freezer-safe, airtight container and storing in the freezer.
When ready to use, partially thaw the soup in the refrigerator overnight. Reheat the soup a saucepan over low heat, stirring occasionally. Add the cream and stir until warm throughout.
What are you waiting for? Make this recipe, bust out your softest sweater and curl up with a big bowl of this comforting beer cheddar soup!
Until next week friends, cheers – to having your beer and eating it too!
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More recipes with beer!
If you love this beer cheese soup recipe, try one of these recipes using beer next:
- Perfect Beer Poached Shrimp
- Crockpot Chicken in Beer
- Pull Apart Knots with Beer Cheese
- How To Make A Pumpkin Keg
The best recipe for Beer Cheese Soup! Plus, step by step video👇
Beer Cheese Soup
Equipment
- Large Saucepan or Dutch Oven
Ingredients
- 3 TBS Unsalted Butter
- 2 large Shallots – finely diced (about ¾ cup)
- 1 medium Celery Rib – finely diced (about ½ cup)
- 1 large Jalapeno - seeded and finely diced (about 1/3 cup)
- 6 TBS All-Purpose Flour - spooned & leveled
- 2 Cups Unsalted Chicken or Vegetable Broth
- 1 (12 ounce) Botle Ale – preferably a mild blond, light wheat, amber or pale ale (SEE NOTES)
- 1 1/2 tsp EACH: Smoked Paprika, Worcestershire Sauce & Dijon Mustard
- 1 Cup Heavy Cream
- 2 heaping Cups Shredded Sharp Cheddar Cheese – (about 7 ounces) (SEE NOTES)
- 1 1/2 heaping Cups Shredded Pepper Jack Cheese – (about 5.25 ounces) (SEE NOTES)
- 1 (7-8 ounce) jar diced Pimientos – drained
- Kosher Salt & Fresh Ground Pepper , to taste
For Serving: Hot Sauce, Smoked Paprika, Fresh Parsley or Scallions, Pretzels
Instructions
- Cook vegetables: Melt butter in a large saucepan or Dutch oven over medium heat. Add the shallots, celery and jalapeno. Season with smoked paprika, 1 ¼ teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the vegetables are softened, about 4-5 minutes.
- Add flour: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes.
- Add broth and beer: Slowly add in the broth and beer, whisking. Stir in the mustard and Worcestershire. Increase the heat to medium-high and bring to a gentle boil, whisking occasionally. Immediately reduce heat to maintain a rapid simmer. Cook until the soup is thickened, whisking occasionally, 10 minutes.
- Add cream: Whisk in the cream. Bring to a gentle simmer and immediately reduce the heat to maintain a gentle simmer. Cook, whisking occasionally, until the soup is creamy, about 5 minutes. OPTIONAL: For a super creamy soup, turn the heat off under the pot and use an immersion blender to puree the soup. Alternatively, transfer the soup to a stand blender in batches and puree. Return soup to the pot.
- Add cheese then pimentos: Reduce heat to low. Add both cheeses gradually, 1 handful at a time, whisking until smooth between each addition. Stir until smooth. Add in the pimentos and stir to combine. Taste and adjust for seasoning with salt and pepper.
- Serve: Ladle soup into serving bowl and top with desired garnishes. Enjoy!
Video
Notes
- Be very careful with your choice of beer! I recommend using a mild-tasting beer and tasting the beer FIRST. The beer contributes a TON of flavor to this soup. It is imperative you use a beer you like and avoid using a beer that has a bitter, hoppy taste. (I don’t recommend IPAs, APAs or Strong Brown Ale). I tend to use an American Amber.
- Use freshly shredded cheddar for this soup. Pre-shredded cheese has a white coating and additives that prevent it from melting smoothly.
- Make sure your heat is on low and add the cheese in handfuls, stirring in between each addition. Low heat and gradually adding the cheese will prevent the cheese from clumping!
Nutrition
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. If you want to reference this recipe, please do so by linking directly to this post.
Ive never been so tempted to make a soup! This beer-cheese soup looks and sounds like a nice bowl of cozy! Yum!
Four years have passed since you posted this recipe first time, but I still don’t like beer lol. There is one difference, though – I think I am more open-minded about giving this soup a try. After all, the combination of cheesy and smoky situation sounds superbly delicious and comforting!
One of our favorites Chey! Love the new photos and video too! This soup is perfect for those chilly fall nights ahead! Pinned!
I looked up many a beer cheese soup recipe to make as we transition to fall (and for my Wisconsin native friend) and finally settled on yours and I’m SO GLAD I did. I made it last night. She raved. I did omit the pimentos for simplicity and used my immersion blender to make it smooth and rich (though it would have been just as delicious skipping that step). I used a traditional Oktoberfest ale. It was PERFECT. I’ll be making this again and again. Other internet searchers – if you’re looking for a rich, thick, tasty beer cheese soup this is it. Search no further!
Hi Erika,
I’m beyond thrilled you loved this beer cheese soup as much as we do!! And, I’m incredibly happy to hear you will be making it again! 🙂 Thank you so much for coming back and letting me know how everything went over! Your wonderful comment made my day!!!
What a smooth, creamy, comforting, flavor bomb of a soup, Chey! Love your idea to serve it with soft pretzels!
Just made the soup added a couple of my own ingredients and the soup is top notch
I’m thrilled you made the soup your own! And, so happy to hear you enjoyed it! Thank you so much for coming back and letting me know how everything went over! Cheers!
Hi Cheyenne, I made this soup today and it is sooo good! I love it. Fits right into my cheese obsession. It was really easy too. I think it will become a staple in my kitchen. Cholesterol be damned! Thank you for another wonderful recipe!
Hi Becky,
I’m absolutely thrilled you love this soup as much as we do!! I love your sense of humor and I couldn’t agree more – give me all the cheese! 😉 Thank you for coming back and letting me know how the recipe went over! I’m happy to hear you found this easy to prepare! Cheers and warm wishes for a wonderful week ahead!
Beer cheese soup happens to be one of Tom’s favorites Chey! And how perfect would this be for the Super Bowl this year? Maybe with some little hammie sammies on the side. Delicious! Pinned!
A soup version of cheese dip? Count me in! I’ve never been more sold on soup in my life. This sounds SO GOOD, Chey! Adding it to my must-try list for sure! Have a great weekend, girlie!
You’re going to laugh – when we first moved to Atlanta, I saw signs for Pimento cheese everywhere! I had no idea what it was, but I thought it was something objectionable like Rocky Mountain oysters or something. Turns out it’s like the greatest thing on earth! In Atlanta it was served with and on just about everything – man I miss that stuff! So when you combine that with a beer cheese soup, I need a towel to wipe all the drool away! This certainly makes up for the Snickers Martini that I can’t have 😉
whoa! can i dive into this?? i will gladly trade a thirsty thursday cocktail for a bowl of this cheesy goodness. beer, cheese, hot sauce and pretzels…all the major food groups if you ask me. touchdown for sure!
That’s sad I don’t like beer cause this soup looks fantastically delicious and comfort. Well, I can try substituting beer for apple cider or irish cream, but I’ve gotb a felling that won’t be the same (especially with Irish cream, right)? And cheeeeeeeseee. Smoked cheddar + smoked paprika would be exceptionally working here I bet. Well done. Could you pass me a spoon please?:)
Hey girlie – this soup is gorgeous. Thick and rich, super creamy and cheesy. Fantastic. I am loving the beer twist. So much flavor packed into this yummy bowlful. I’m loving the pretzel garnish and the smoky paprika. I need this. The pumpkins are hung by the chimney with care….er…on the front door step waiting to be carved. We are def. gonna need to make a pot of this soup when we carve the pumpkins. The weather turned chilly this weekend, finally and this is the perfect and comforting soup for big sweater weather. Hope you had a fab weekend and a wonderful week to come. XOXO
Well, since the Southern husband’s ALL TIME FAVORITE food is pimento cheese, I’m pretty sure he would keel over in extreme happiness if I made him a bowl of this deliciousness, which you KNOW I will do! Soup mic drop, my friend! Pinning!!
Woah! This soup looks so comfy and super creamy, Cheyanne. I have never had something like this before but looking at the ingredients I can tell that I am gonna love this. Such a beauty. Hope you are having a fun-filled weekend. Cheers!
Happy Weekend! A big bowl of this soup is all I need to start the weekend off on the right foot! This looks so delicious and “souper” creamy!
Umm, yes I’ll take a big bowl..I mean pot..of this spicy, cheesy, beery soup. With extra pretzels on top too please! Your pics are so gorgeous too girl. Makes me want to reach into the screen and grab the bowl 🙂 Hope you guys have a great weekend! xoxo
Oh this is so wonderfully cheesy! And I’ve never had pimentos in soup before. Yum. And those pretzels are a must!
Hey now lady – there are way more than 2 of us who read your blog – just look at ’em comments, sister! Seriously glad you are chipper today and yay for FriYay!!! One more day closer to the weekend than yesterday was so you must be chipper than chip! Wait – that makes no sense! But, what does is booze IN soup! Am not a huge booze drinker – but I do enjoy boozy etas and treats and Cheyanne, this is creamy, dreamy, boozy heaven in a bowl!
Hope your weekend is fun and lazy and boozy! 🙂
xo
I mean, cheese, pretzels and bee all together in a hot comforting bowl! you can’t ask for much after this!! well maybe one of those 5 cocktails! I am glad your getting held on hold days are far behind! 🙂
This hits the comfort food, weekend eating, indulging spot! I’m not a beer drinker but I do love beer in food and this soup tops the list! And pimentos are one of those under rated foods that really make a difference. Have a great weekend! Take care.
What a cool idea! I used to love pimento cheese as a kid and I never eat it anymore. It sounds like an awesome flavor combination! Have a great weekend girl!
WHAT!!! Beer Pimento Cheese Soup? My mind just exploded. This would be a hit at any football party. I love cooking with beer, I defiantly don’t do it enough. WhoooHoooo It’s almost Friday, I can’t wait. Hoorah for not being placed on hold today 🙂
Ya know, I’ve never had beer cheese soup before, but I loooove me some beer cheese, so this sounds pretty great to me! Plus, add some pimento in there and I’m all in. Looks absolutely delicious! Enjoy your weekend cocktails and your not-getting-placed-on-hold day, my friend!
LOVE your energy and happy you’re happier today my dear. No hold music please…. or disconnections! OK, so about THIS soup. Seeing as it is now 92°F, yes you read that right, here in San Diego, I will have to keep this in mind when it gets a tad cooler. The cheesiness, the crunchability of the pretzel toppings, all sound delicious. Pinned indeed. 🙂
I SO adore cheese soup, but add beer and I’m all over that! Thank you for your tips too on making the emulsion come together. Nothing more frustrating than a soup breaking after all that work… whisk to your favorite tunes…!! Delicious work my dear! And heck yes to the weekend!! 😀
Happy almost Weekend!!! <–Aren't those the sweetest words, like ever? That and the number 5–for the number of cocktails each us will have whilst enjoying our chillaxing times. 😉 Yep, I LOVE it when mah bestie is in a good mood! I shall never put you on hold. Lol. Hey wait a minute, how about me? That makes 3 right?? 😉
UM, I SO did come here to hear your ramble and chat and be generally charming. <3 But fiiiiiiine, we'll get to this amazing soup. Seriously tho, you incorporated beer into a hearty soup. LOVE it. Also, clearly your soup topping/decorating game is just 100. Pinning, of course! Hope you chill like a villian this weekend! Mwah. xoxoxo
Oh my goodness, Cheyanne, this looks fantastic. It’s not cool enough for soup here yet but as soon as it is I am making this. I ❤️ Cheese and have never made a cheese soup – delicious!
looks comforting and I love the pics
Beer in soup yesssss. This is the perfect football watching food for sure. Also, the toppings on this look seriously gorgeous. Pinned!!
Yeah, we are so close to the weekend, this week was short (which is good!!!)! This soup looks amazing! Pinning to try it! It is starting to get cold around here.
Oh my! This will be popular in these parts, especially during football season! Who am I kidding? Any season! I guess it’s a hearty soup kinda day – CCB is sporting soup, too! 🙂 I’m ready for the weekend, too – although this week is moving pretty darn fast! Have a great one, my friend! Cheers! xoxo
I love everything about this soup! I’m not all that pimento cheese familiar (not especially a “thing” here in Canada), but I have always absolutely known I would love it. And combined with beef in a soup? Yes, please!!
haha all three of us!! I’m glad you weren’t on hold anymore!! Silly hold music!!
I LOVE using beer in soup – although really have only done it with chili. Must try this! Cheesy, beer-y soup-y goodness!! Yay for almost the weekend!!
What a lovely twist on thirsty Thursday! Beer in a soup – that is a completely new concept for me. Never came across beer cheese soup but I can imagine that it would be a big hit in my house 🙂 Now with the colder autumn days this is just the perfect warming bowl of deliciousness 🙂 Have a great weekend and enjoy your cocktail (s) 😉
Wow Chey!! You know my love for pimento cheese, so this soup will be happening very soon at our house! I’m thinking perfect for the weekend’s football games!! I can’t believe I never thought of this!! And I call myself a food blogger?! Happy weekend and thanks so much for sharing this one!
Hi, Love Bug and yes I read your Monday blog. Perfect soup to make this weekend watching FSU beat Clemson. Go Noles. And yes it is supposed to be sweater weather here, low 70s.
Woo hoo for not being on hold! Funny thing…I was just on hold the other day after reading your post and was totally thinking of you as the silly music played 😀 This soup looks deadly, Cheyanne, in the BEST kind of way. Like, seriously, beer + cheese?? Can it get any better? I’m going to guess that you said ‘No. No, Dawn, it can’t.’ Because this is such an awesome combo. A beverage and meal all in one. Love to sit down with a big ol’ bowl (or two) of this right now and maybe a nice cold beverage on the side as well 😉 Pinned, of course. Have a fab weekend, my friend! xo
Yay for not being on hold again! That’s always a good thing! 🙂 And double yay for beer cheese soup on Thirsty Thursday! This is one of my FAVORITE soups, though I hardly ever have it! And I’m loving your pimento twist in here. I would love to cozy up with a bowl or two of this today since it’s finally getting cooler around here. Looks SO good, Cheyanne! Hope you have a wonderful weekend! And pinned! 🙂
I think you’re going to have a much more FUN weekend ahead of you! Just stay away from the phone and it’s bound to be better 😉
Now, I’m not much of a beer person (much prefer bourbon) but I am loving me some beer in my cheesy, warm, delicious soup!! This looks so delicious – and the pimientos definitely bring a fun little Southern sass to it! And of course, I’ll be adding ALL the toppings as well – yum girl! Pinned! Have a wonderful weekend! XO
Heavenly! You know what? I am not going to make this because I have ZERO control if I have this in my kitchen…I would lick the whole pot CLEAN, Cheyanne.
I’ve made chicken stew and chili with beer, but never soup. It sounds interesting and it looks really good. I will keep in mind, I have a feeling my husband would love it… I wonder why? 🙂