Cheddar Beer Soup

Total Time:
25 min
10 min
15 min

4 to 6 servings


Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.

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    The soup was easy to make. I added more flour (I was close to 4 tbs) and cheese (about 3 cups) than the recipe called for, We used Sam Adams Octoberfest beer instead of a dark beer. I also added a teaspoon of corn starch and the soup got a bit thicker. We topped with croutons and some extra cheese. I served it with steak sandwiches and I will admit I ended up dipping my sandwich in the soup and it did taste good.
    This soup is amazing. Yes, it is very thin, but I think the flavor is great. I make this soup all the time. And the leftovers freeze well so I almost always have some on hand.  
    I don't keep garlic infused olive oil around so I just use 1/4 cup olive oil and a few minced garlic cloves. Also, depending on if it's around St. Patrick's Day I add in our corned beef leftovers ( usually corned beef and potatoes. The addition of the corned beef makes this one of my favorite soups. I've used different types of beer and cheap beers (Budwiser and Bud Light work just fine. One time I tried using an IPA and that was a mistake. Obviously, she recommends a dark beer for a reason. Also, some people complained about the texture or that the soup is too greasy. Packaged pre-shredded seems to melt better in soups than from a block of cheese that you grate at home.
    Worst recipe I've tried from this website and TV shows. The flavor and texture were awful. One spoonful, then down the drain.
    After reading the reviews, I almost didn't try this soup. As stated in most of the reviews, the soup turned out VERY thin...about the consistency of water, in fact!! The flavour, however was VERY yummy!!! I did not want to add any more flour or make more rue as I didn't want a floury taste or more fat added to it. I thought for a moment and decided to try potato flakes...this was a perfect addition to the soup...only changed the flavour slightly to a mild potato flavour!! I served the soup like that to the family, but added a couple dashes of worcester sauce to mine...added awesome flavour and when I make again will be adding this to the whole recipe.
    Needs too many alterations to make this a good Cheddar Beer Soup. Way too liquidy! I added a lot of extra flour to thicken, but it was also way too oily.
    This dish can be successful!!! I followed the instructions except I added about three time the flour. The soup thickened up nicely and had great flavor.
    I thought the soup tasted to strong from the dark beer. Maybe try a lighter beer if you don't like dark beer...
    The soup was really tasty. Based on reviews I read here first, I used three HEAPING tablespoons of flour for thickening (and used whole wheat flour based on personal preference - this gave us a great consistency and our soup wasn't too thin. We used Newcastle Brown Ale in our soup, and it was delicious. We also used exactly 2 cups of extra sharp cheddar in the soup, but didn't have fresh to grate so we used packaged... this was ok since we added it a little at a time, stirring constantly and waiting for it to melt completely before adding more, until all 2 cups was added. We didn't have any leftover to use as garnish on top. I think next time we'll use more cheese, but otherwise we loved it.
    A delicious Soup.Warm,inviting to dredge spoon in and gather up as much as will hold.Flavours get better and better. Cannot decide What for Next Day's breakfast?Heat a steaming bowl of this divine liquid.Claire added 5 Tablespoons of Flour into Roux for Soup.Sharp Cheddar Is necessary.Reminds of Welsh Rarebit.Still better.One a fondue or over Toast.The other a Delectable Soup.Adding Porter Ale or a beer you would drink makes a Huge difference.Add some cooked Broccoli and a touch of Sugar.yes,makes a better Soup.A Brunch Idea as well.Next day,flavours meld to be even Better.Claire knows Her "Gastro~Pub Foods.
    Not thick and creamy at all! On the show she said 3 tbsp of flour, yet she added at least 4 heaping tablespoons (I guess I should have done the same. Even with the extra flour, I don't think it would have been creamy though, just thicker. I added some half and half and more flour to thicken mine and it was still just o.k.
    I just made this for my new hubby and it wasn't that bad... It was WAY too thin but next time I will make a thicker roue and add less broth! We added boiled potatoes and it was really yummy! It would have been so much better if would have been the thick consistency that she had on her show!
    Terrible soup - I'm sure that if you add a bunch of ingredients you will get a good product - but the point is: 5 ingredients. It was incredibly thin (and I added 1 extra cup of cheese and had bad flavor. It didn't look a thing like what was made on the show which appeared thick and cheesy. This receipe is going directly in the trash. Waste of money and time!
    Very thin and not a whole lot of flavor. Followed instructions to a 'T.' Family's hungry. Won't make it again.
    This was fantastic! I used Velveeta and light beer and mixed garlic powder with evoo because that's what I had, poured it over some rice to give it some heartiness and it was delicious! I'm thinking next time I'll add chicken and brocolli and/or other veggies to the mix. Plus it was super fast to make. I will definitely be making this again!
    This was very simple & even my picky eater loved it! I have also added some leftover rice, which my husband LOVED!
    This was the worst soup I have ever made and/or eaten. I followed the instructions closely and the soup came out tasting of nothing but a cup of chicken stock with a beer chaser. It had no cheese flavor. It was bitter and frankly, hideous looking...a kind of bronze colored goo.
    I used a white extra sharp cheddar cuz it's what I had, so at the last minute put in a pale ale instead of the dark stout. It came out with a nice flavor - thin, and I used 3 cups of stock instead of 4. I am wondering if cutting back on the oil might help - it seems a bit oily. Cheese is oily of itself. Should be interesting to see how it is reheated. Worth playing with - I've never had cheddar beer soup so nothing to compare it to.
    Garnish it with chopped green onions and real bacon bits. :
    I made the recipe as stated with previously shredded cheddar and Yuengling Porter (the beer she used on the show), but didn't have garlic infused olive oil so I subbed Extra Virgin Olive Oil and 3 minced cloves of garlic instead. The soup was thinner than I thought, but tasted fabulous! I served it with beer bread at a recipe exchange party and it was a big hit!!! Thanks Claire for a delicious fast and easy recipe!
    So disappointed. It was incredibly thin and the cheese did not blend (and I did not use pre-shredded cheese). As someone else said, tasted like nothing but chicken broth and beer. Tossed the leftovers. :(
    Taste was excellant but it was very thin. I would use half the broth or increase flour to 5 TBS if I do it again.
    Just made this for dinner tonight - and it was very good! I agree with the previous reviews that this is a relatively thin soup - it doesn't look quite like the soup that she made on the show. That being said, it was still very tasty and we will be making it again! (FYI - I have not had a lot of luck melting shredded cheddar cheese in soup, but this time, I used a block of cheddar cheese and it worked a lot better)
    Made this soup tonight. It was pretty good. I used Newcastle Brown Ale beer. I added extra cheese, grilled onions and garlic. I didn't have the infused garlic oil so I adapted. I also added some Tony Chachere's. It seems that shredded cheddar doesn't melt that well. So, it was not as smooth as I would like it. I have made homemade cheese soup before and it was great but like the others say, it was okay. I live in Louisiana so we love flavor in our cooking, so it's hard for me to only cook with 5 ingredients. I love watching the show and I think she is a great host to watch.
    I made this soup with the Irish Soda bread recipe. The soup was decent for dunking bread and the taste was pretty good, however the consistency was really thin. I wasn't happy with the cheese not fully melting and sort of clumping on my spoon. I think this soup may need more than 5 ingredients to get a higher rating from me.
    this is the worst recipe we ever got off of the internet - the oil/flour was obviously way off - totally a disaster
    I made this soup for some friends and I at our sunday football parties. It was "ok" not something I would make again. It didnt even look tasty, soup in a can is far better.
    This soup was way to thin and had a nasty taste. Out of the 5 people who I made this for no one liked it. It just tasted like chicken broth soup with beer. I will not make again. If you are looking for a thick Cheddar Beer Soup this is NOT it.
    I followed the recipe and it was super easy and great on a fall evening!! I used Sessions Black for the beer and that really made the soup. Husband loved it and can't wait to make again.
    Yum. Use 3 spoonfuls of flour as Claire did, not measured tablespoons. Then you'll have a nice, smooth roux. Grate your own cheese, don't use pre-shredded, and your soup won't break. Minced garlic was a nice add, and next time we'll saute some onion as well. Guinness makes for a very spicy soup; proper porter or amber bock is nice and smooth. Yum. I confess this also makes a nice gravy over mashed potatoes left over from the bangers, for a nice late-night snack.
    Nice beer and cheese flavor. Add everything slowly and whisk constantly and it came together very quickly. This is a thin beer cheese soup instead of a creamy one.
    This soup was way too thin and the flavor was just ok.
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