Warm up with this crockpot beer cheese soup you can whip together in minutes: start by sautéing a chopped yellow onion and garlic in butter, whisk in flour for a pale roux, then stir in milk, half-and-half, and a cup of beer. Fold in 2 cups shredded sharp cheddar and simmer in the slow cooker with a pinch of Dijon, paprika, salt, and pepper. Spoon with crackers, and keep enough secret tips close for what comes next.
Ingredients and Quantity
For this Crockpot Beer Cheese Soup, you’ll need a balanced mix of ingredients to build flavor without overdoing it: 2 cups (about 8 ounces) of shredded sharp cheddar, 1 cup of beer (a pale ale or amber works well), 2 cups of whole milk, 1 cup of half-and-half, 2 tablespoons of all-purpose flour, 2 tablespoons of butter, 1 small yellow onion finely chopped, 2 cloves garlic minced, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cups of chicken or vegetable broth.
| Cheese varieties | Beer types | Flavor notes |
|---|---|---|
| Sharp cheddar | Pale ale | Smooth, bold melt |
| Mild cheddar | Amber | Toasty, balanced |
Preparations
Now that you’ve got your ingredients lined up, you’ll set the stage for flavor by prepping them properly. Wash and pat dry onions, carrots, and celery; dice evenly to 1/4-inch pieces for consistent simmer. Grate cheddar coarse, aiming for 2 cups packed, and measure beer to 1 1/2 cups. Melt butter in a skillet, sauté aromatics until translucent, then whisk in flour for a pale roux—cook 1 minute to avoid raw notes. Transfer to the slow cooker, add milk, beer, and spices: 1 teaspoon paprika, 1/2 teaspoon garlic powder, a pinch of nutmeg. Stir until smooth; cover and cook. For soup thickness, check after 2 hours, whisk in extra milk if needed. Flavor variations emerge with crumbled bacon or chives, if you crave sharper depth.
Kitchen tools or Kitchenware Required
You’ll need a few dependable tools to pull this Crockpot Beer Cheese Soup off without a hitch: a 6-quart slow cooker, a medium skillet for the roux, a sharp chef’s knife and cutting board, and a sturdy wooden spoon or silicone spatula for stirring.
Kitchen tools at a glance:
| Tool | Purpose | Tips |
|---|---|---|
| 6-quart slow cooker | Primary vessel | Maintain steady low heat for even melt |
| Medium skillet | Roux base | Sweat butter and flour until pale gold |
| Knife & board | Prep ingredients | Slice onions and cheese cleanly |
| Wooden spoon/Spatula | Stirring | Scrape corners to avoid scorching |
crockpot features guide your pace; cheese types define richness.
How to Cook
- Melt butter over medium heat in your skillet.
- Whisk in flour to form a pale golden roux; cook about 2 minutes to remove raw flour flavor.
- Add onions and garlic; sauté until translucent and fragrant.
- Deglaze with a splash of beer, stirring steadily as it reduces.
- Pour in chicken stock and milk; whisk to maintain a smooth base.
- Stir in cheddar, beer cheese, and seasoned salt; let everything melt into a velvety, bubbling mixture.
- Maintain a steady simmer (not a boil) to allow flavors to mingle.
- Gradually fold in cheese while controlling heat to preserve texture.
- Enhance flavor with paprika, Worcestershire sauce, and a final pinch of black pepper.
How to Serve
Serve this soup hot, ladled into warm bowls with a rustic charm that invites you to dip and savor. You’ll plate it simply, then set a small bowl of garnish options beside the pot: chopped chives, crisp bacon bits, and grated cheddar for a kiss of color. Ladle portions to about 1 1/2 cups per serving, ensuring a silky surface and even cheese pull. For serving suggestions, pair with crusty bread or pretzel bites, and offer a light, peppery ale alongside to echo the beer in the pot. Keep the broth visibly creamy, not soupy, and reheat gently if needed. Finish with a final pinch of salt to taste, and enjoy the communal, comforting aroma.
Tips
For best results, brown the onions and garlic at the start to deepen flavor, then deglaze the pot to lift every caramelized bit. In these tips, you’ll keep it lean yet bold: stir in shredded cheese gradually to prevent clumps, and taste as you go, adjusting salt and pepper in small increments. Use a gentle simmer after adding beer to preserve aromas, and keep the lid slightly ajar to vent steam and concentrate richness. For serving, plan generous portions with crusty bread and pickles, and offer chopped chives for color. Flavor enhancements come from a splash of Worcestershire, a pinch of smoked paprika, or cream cheese for silk. Serving suggestions elevate personality without masking the core beer-cheese backbone.
Food Value and Benefit
This beer cheese soup offers both delicious comfort and valuable nutrition in every serving. Prepared with 2 cups of milk, 1 cup of broth, and 8 ounces of cheddar cheese, it yields 6 creamy servings. Each serving provides approximately 280 calories, 16 grams of protein, and 14 grams of fat, supporting sustained energy throughout your day.
This creamy beer cheese soup packs 280 calories per serving with 16g protein in a comforting, nourishing bowl.
Nutritional benefits of this recipe include:
- Protein: Helps build and repair tissues, supporting muscle health.
- Calcium: From cheddar cheese, essential for strong bones and teeth.
- B Vitamins: Provided by the beer, aiding in energy metabolism and nervous system health.
- Dietary Fiber: Supplied by carrots, onions, and garlic, promoting healthy digestion.
- Micronutrients: Including vitamin A from carrots, vitamin C from onions and garlic, and antioxidants that support immune function.
Enjoy this soup as a comforting, nutritious meal that balances flavor with essential vitamins and minerals to keep you energized and healthy.
Frequently Asked Questions
Can I Freeze Leftovers of This Soup?
Yes, you can freeze leftovers. Follow freezing guidelines: cool to room temp, portion, and seal tightly. Thaw safely, then reheat gently. For best taste, freeze in 1–2 cup portions, and note recommended reheating tips. Enjoy.
Which Beer Type Works Best for Flavor?
You’ll want a Pale Ale for bright, balanced hops and a Stout for deep, roasted contrast; start with 12 ounces Pale Ale and 6 ounces Stout, adjusting to taste as flavors mingle and linger freely.
Can I Make This Dairy-Free or Vegan?
You can make it dairy-free or vegan. Use dairy substitutes like almond milk, cashew cream, or oat milk, plus vegan cheese. Vegan modifications: skip beer or use non-alcoholic stout. Adjust salt to taste, 2 cups broth, 1 tsp paprika.
How Long Can It Chill Safely Before Serving?
Did you know 2 hours is the safe chill time for most soups? You can stretch to 4 hours if kept under 40°F. For soup storage, chill promptly, then serve at 165°F or below for serving temperature.
What Toppings Pair Well With the Soup?
You’ll love topping it with crispy bacon and fresh chives, plus a dollop of sour cream. Use about 2 slices bacon and 1 tablespoon chives per bowl for bold, savory bite and balanced, freedom-loving flavor.
