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Beer Cheese Soup

  • Beginner
  • 6 servings
  • 35 min
Baking Success Or Baking Mess


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)


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.

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.

Toss cheese with 1 tablespoon corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot sauce, if desired.

Serve immediately. Delicious served with Peppered Parmesan Shortbread.

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