Football Sunday Beer Cheese Soup

Football Sunday Beer Cheese Soup

Sarah 0

"This beer-based, yummy soup is perfect for the boys on a day of football."

Ingredients 45 m {{adjustedServings}} servings 659 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
  2. Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
  3. Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.
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Reviews 8

  1. 9 Ratings


This is a great creamy beer cheese soup that can be customized to anyone's liking. Sometimes we top this soup with cheese, sour cream and bacon. Other times with cheese, pico de gio, and green onions. NOTE: There is an error in the recipe. It says 1/4 cup cornstarch and I believe it was meant to be a 1/4 teaspoon. Past that, it is a great recipe we have and will continue to make. Thanks stopping the years of searching for our perfect cheese soup recipe!


This was delicious and came out perfectly following the quantities and directions as found here. It's a keeper for sure!


Followed the recipe with the only change being a substitution of evaporated milk for the half and half (a substitution I make frequently). We couldn't eat it. I tried to doctor it up to make it edible for us and only ended up wasting more ingredients.