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Beer Cheese Soup

Beer Cheese Soup

Beer Cheese Soup

  • Cook Time: 30 Minutes
  • Yield: 6 servings

Smooth and creamy with a mild beer flavor.


  • 3 tbsp. (divided) corn starch
  • 1 c. heavy cream
  • ½ c. beer
  • ½ tsp. Thyme Leaf
  • 3 c. (12 ounces) shredded Colby OR Co-Jack cheese
  • ½ c. reduced sodium chicken broth
  • 1 tsp. hot sauce (optional)
  • ½ c. finely chopped onion
  • ¼ tsp. Cayenne Pepper
  • ½ tsp. pepper, white ground
  • 2 tbsp. butter


  1. Melt the butter in a large pot over medium heat. Add onion, thyme, white and cayenne pepper; cook until onions are tender, 3 to 4 minutes.
  2. Combine chicken broth, beer and 2 tablespoons corn starch. Mix until corn starch is dissolved. Add corn starch mixture to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Add cream. 
  3. Toss cheese with 1 tablespoon corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot sauce, if desired
  4. Serve immediately. Delicious served with Peppered Parmesan Shortbread.