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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2.9 34
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Worst recipe I've tried from this website and TV shows. The flavor and texture were awful. One spoonful, then down the drain. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I thought the soup tasted to strong from the dark beer. Maybe try a lighter beer if you don't like dark beer... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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