Bread Bacon and Beer Soup

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  • Level: Easy
  • Total: 23 min
  • Prep: 5 min
  • Cook: 18 min
  • Yield: 4 to 6 servings
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2 slices bacon

1 large onion, diced

2 tablespoons butter

2 tablespoons fresh thyme leaves, plus 4 more sprigs for garnish

1 (12-ounce) bottle pilsner beer

1 quart chicken stock

3 slices rye bread, torn

Salt and white pepper

1 cup grated white Cheddar (about 4 ounces)


  1. Fry bacon until crisp, remove and reserve. In a medium saucepan over medium-high heat, sweat the onion, butter, and thyme leaves until tender, about 8 minutes. Add beer, stock, and bread. Simmer 10 minutes. Puree with an immersion blender. Season with salt and pepper. Garnish with cheese, bacon and fresh thyme sprigs.

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