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Beer Cheese Soup

Beer Cheese Soup




6 servings


35 minutes


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  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon leaf thyme
  • 1/2 teaspoon white ground pepper
  • 1/4 teaspoon cayenne pepper
  • 2-1/2 cups reduced sodium chicken broth
  • 1/2 cup beer
  • 3 tablespoons (divided) Fleischmann's® Corn Starch
  • 1 cup heavy cream
  • 3 cups (12 ounces) shredded Colby OR Co-Jack cheese
  • 1 teaspoon hot sauce (optional)



  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.


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