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Beer Cheese Soup

September 29, 2017
Beer Cheese Soup
Beer Cheese Soup

1 Gallon


For the Soup:

3 ounces of unsalted butter
1 peeled and small diced yellow onion
5 small diced stalks of celery
5 peeled and small diced carrots
3/4 cup of flour
64 ounces of vegetable stock
16-ounce bottle of lager beer
1 pound of shredded sharp cheddar cheese
1/2 cup of heavy whipping cream
8 ounces of cream cheese
Kosher salt and fresh cracked pepper to taste


For the Toppings:

½ loaf of French bread cut into 1” cubes
2 tablespoons of olive oil
1 teaspoon each of dry basil, oregano, garlic powder
Kosher salt and fresh cracked pepper to taste
6 slices of prosciutto ham
red pepper relish


1. Soup: Add the butter to a large pot over medium heat.  Add in the onions, celery and carrots and cook for 6 to 8 minutes or until tender.
2. Next, stir in the flour to make a roux.  Pour in the stock and beer and bring it to a boil or until the soup is thick.
3. Finish by whisking in the cheddar cheese, whipping cream, cream cheese and salt and pepper.  Keep warm.
4. Toppings: Preheat the oven to 375°.
5. Toss the bread, olive oil, basil, oregano, garlic, salt and pepper together and place on a sheet tray lined with parchment paper and bake for 12 to 15 minutes or until crisp and browned.  Set aside.
6. Place the prosciutto on a sheet tray lined with parchment paper and bake for 10 minutes or until crisp.  Break up into little chunks.
7. Garnish the soup with croutons, or prosciutto, or red pepper relish, or all of them.
8. Optional garnishes: extra shredded cheese and sliced green onions.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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