As published at https://thewanderlustkitchen.com/30-minute-german-beer-cheese-soup/

“This easy recipe combines the robust flavors of German beer and cheddar cheese to make a rich, creamy soup that’s good to eat on any cold day.”


4 Tablespoons unsalted butter

1 carrot, finely chopped

1 large yellow onion, diced

2 cloves peeled garlic,minced

1/4 cup all-purpose flour

1 cup milk

1 cup half-and-half

16 ounces beer

1 Tablespoon Dijon or stone-ground mustard

10 ounces sharp cheddar, shredded

Salt & Pepper


Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.

Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.

Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.

Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.

Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves: 4