Wisconsin beer cheese soup is full of flavor! Carrots, celery, and onion sauteed in butter and blended with ale, cheddar cheese, sriracha, cream, chicken broth, garlic, and dry mustard.
Wisconsin beer cheese soup is so delicious!
The base of the soup is created by sauteing carrots, celery, and onion in butter and then pureeing the vegetables with chicken broth.
Add in some ale beer, cheddar cheese, cream, and season with garlic and mustard – it’s the perfect bite!
Wisconsin Beer Cheese Soup Ingredients
- All-Purpose Flour
- Dry Ground Mustard
- Garlic Powder
- Light Ale Beer
- Chicken Broth
- Sriracha Sauce
- Black Pepper
- Cheddar Cheese
- Heavy Whipping Cream
- Finely Chopped Parsley
- Chopped or Sliced Pimentos
- Homemade Croutons
- Crumbled Bacon
- Diced Ham
Best Beer for Beer Cheese Soup
For Wisconsin beer cheese soup, an ale can lend a fruity or spicy compound that tastes quite different from the light, crisp flavors of a lager.
A light ale made my soup taste rich and full of flavor.
What goes with cheese soup?
- Grilled Ham & Cheese Sandwich (for those cheese lovers!)
- Homemade Croutons
- Classic Club Sandwich
- Breadcrumb Caesar Salad
- Homemade Buttery Soft Pretzels
How to Reheat Wisconsin Beer Cheese Soup
To reheat soup, slowly heat up in the microwave over medium power or in a double broiler over simmering water on the stove.
This prevents the cheese from separating and curdling.
How to Freeze Cheese Soup
Cheese soups are more difficult to freeze. The cream tends to separate and you’re left with a watery mess.
To try to avoid any issues freezing, allow the soup to get to room temperature before freezing.
Then place in an airtight container with at least 1/2″ remaining at the top to allow room for expansion once it’s frozen.
It can be stored in the refrigerator for up to 2 months.
When ready to thaw, leave it in the refrigerator overnight then heat it over the stove on medium heat, stirring often.
If needed, add extra cheese and season with salt and pepper to give a fresher taste.
Try these other delicious dishes!
- Chicken Noodle Soup
- Classic Beer Cheese Fondue
- Creamy Loaded Potato Soup
- Double-Roux Shrimp and Sausage Gumbo
- Easy Lobster Bisque
- Garlic Bread Soup
- Instant Pot Beef Stew
- Swiss Cheese Fondue
- 1/2 cup Butter
- 1 Small Onion, finely diced
- 2 Medium-Sized Carrots, peeled & finely diced
- 1 Celery Stalk, finely diced
- 1/4 cup All-Purpose Flour
- 2 tsp Dry Ground Mustard
- 1 tsp Garlic Powder
- 1 cup Light Ale Beer
- 6 cups Chicken Broth
- 2 tsp Sriracha Sauce
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3 cups Shredded Cheddar Cheese
- 1/2 cup Heavy Whipping Cream
- 2 tbsp Cornstarch
- 1/4 cup Cold Water
- Melt butter in a large pot over medium-high heat. Add carrots, onion, and celery. Cook until tender, about 4-5 minutes.
- Add flour and coat vegetables, cook an additional 4-5 minutes, stirring frequently. Add ground mustard, garlic, salt, pepper, beer and stir to make a paste. Slowly begin adding chicken broth while constantly stirring to blend well.
- Bring to a simmer for 25 minutes, stirring occasionally.
- Using an immersion blender or food processor, puree vegetables in the soup.
- Whisk in heavy whipping cream and cheddar cheese over medium-low heat until cheese is melted. If soup is not thickened, mix cornstarch and cold water in a small dish and whisk into boiling soup.