This Wisconsin Style Beer Cheese Soup is rich and decadent and wonderful.
I first had this soup at Great Basin Brewing Company in Reno, Nevada. We lived there for a few years, and it was a decent brewery that we frequented. Then I happened on this recipe at some point- in a newspaper perhaps. And I knew had to try it at home. It was just as good as the restaurant version!
This beer cheese soup is great comfort food! If you’re a beer lover, then this is a fun recipe for you to try! The recipe calls for two kinds of beer, and it has plenty of flavor with spices, bratwurst and cheddar cheese.
- olive oil
- chopped carrot, chopped celery and chopped onion
- pilsner lager
- German style lager
- chicken stock
- paprika and thyme
- Worcestershire sauce
- heavy whipping cream
- all purpose flour
- shredded medium cheddar cheese
How to make Beer Cheese Soup:
The full, printable recipe with ingredient amounts and instructions is included at the end of this post.
Heat olive oil in a saucepan. Add carrots, celery, onion and sausage, and sauté until softened. Add beer, chicken stock, paprika, thyme and Worcestershire sauce. Stir, bring to a boil, reduce to a simmer and add the cream.
In separate saucepan, make the roux. Melt the butter. Whisk in flour. Cook until lightly browned. Stir in a teaspoon of roux at a time, until the soup has the consistency of a chowder.
Stir in the cheese. That’s it!
This recipe makes four soup bowl-sized servings, but I prefer to have a cup of it with a big salad. It’s a delicious soup, but it’s pretty rich so you don’t want to eat too much of it all at once.
Garnish with a few chopped green onions or chives and an additional sprinkle of cheddar cheese. Add salt and pepper, if you’d like. Enjoy!
Here are a few more soup recipes you might like to try:
- Pumpkin Soup with Gruyere
- Ina Garten’s Italian Wedding Soup
- Olive Garden Chicken and Gnocchi Soup
- Stuffed Pepper Soup
- Creamy Chicken and Rice Soup
Wisconsin Style Beer Cheese Soup
- 1 tablespoon olive oil
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 1 whole bratwurst sausage, thinly sliced
- 1½ cups any crisp pilsner style lager
- 1½ cups any fine German style lager, such as Marzen or Oktoberfest
- 2 cups chicken stock or broth
- 1 teaspoon paprika
- 1 teaspoon ground thyme
- 1 tablespoon Worcestershire sauce
- 1 cup heavy whipping cream
- 2 tablespoons salted butter
- 2 tablespoons all purpose flour
- 1 cup shredded medium cheddar cheese
PREPARE THE SOUP BASE:
- In a large saucepan, heat the oil over medium heat; sauté the carrots, celery, onion and sausage until the onions are translucent. Add the beer, chicken stock, paprika, thyme and Worcestershire sauce. Stir occasionally and bring to a boil. Turn the burner to low and add the cream.
PREPARE THE ROUX:
- In a small saucepan, melt the butter. Whisk in about 2 tablespoons of flour to make a thick paste. Stir constantly over medium-heat until the mixture turns light brown and has a nut-like aroma.
- Add the roux to the saucepan one teaspoon at a time stirring continuously, until the soup has the consistency of a chowder. Finally, add the cheese a little at a time, stirring until it is dissolved.