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There’s something magical about a hearty bowl of soup on a chilly fall or winter evening. For years, this German-inspired Beer and Cheese Soup has been a standout favorite at our restaurant, and it’s easy to see why. Combining the comforting flavors of malty dark lager, Emmentaler cheese, and rye bread, this dish is the perfect marriage of richness and warmth. It’s no surprise that it sells like crazy every time we put it on the menu!
This soup is like a meal – it’s rich and hearty and pairs perfectly with a dark German beer. The depth of flavor from the beer, the creamy texture of the melted cheese, and the satisfying bite of hearty rye bread make every spoonful feel indulgent. It’s a dish that warms you from the inside out, making it perfect for cozy dinners at home or as a crowd-pleasing starter at holiday gatherings.
To get the best results, it’s important to choose the right beer. A malty dark lager like Spaten Optimator or Ayinger Celebrator is ideal for this soup. Avoid hoppier beers, as they can introduce an unwanted bitterness to the dish. Pair this soup with freshly baked bread or soft pretzels for an authentic German touch.
Beer Cheese Soup Ingredients
For the Soup:
2 tablespoons unsalted butter
1 small yellow onion, diced
1 small leek (white and green parts), diced
2 garlic cloves, crushed
1 small carrot, peeled and diced
1 stalk celery, diced
Liquids and flavorings:
Three 12-ounce (340 ml) bottles of Spaten Optimator, Ayinger Celebrator, or another double-bock beer
1 pound (455 g) Emmentaler or Gruyère cheese, grated
2 tablespoons Worcestershire sauce
Leaves from 3 sprigs fresh thyme
Seasonings and toppings:
1 1/2 tablespoons kosher salt
Freshly ground black pepper
2 slices hearty rye bread, cut into 1-inch (2.5 cm) pieces
2 tablespoons chopped fresh chives
Instructions
1. Sauté the Vegetables
Heat a medium Dutch oven or stockpot over medium-high heat for 2 minutes. Add the butter, allowing it to melt completely, then stir in the diced onion, leek, crushed garlic, carrot, and celery. Cook the vegetables, stirring often, until they are softened and lightly browned—this should take about 6 minutes. The caramelization adds depth to the soup’s flavor base.
2. Add Beer and Cheese
Once the vegetables are ready, pour in the beer, stirring to deglaze the pot and scrape up any browned bits at the bottom. Add the grated cheese, Worcestershire sauce, thyme leaves, kosher salt, and a teaspoon of freshly ground black pepper. Stir everything together to combine.
3. Simmer for Richness
Bring the mixture to a gentle boil, stirring often to ensure the cheese melts evenly. Once it’s boiling, reduce the heat to medium and let the soup simmer uncovered for 45 minutes. Stir frequently to blend the flavors and prevent the cheese from sticking to the bottom.
4. Add Rye Bread
After 45 minutes of simmering, add the rye bread pieces to the soup. Stir well and continue cooking for another 15 minutes, or until the bread has softened and begun to break down into the soup, thickening it further.
5. Finish and Serve
Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish each serving with freshly chopped chives for a pop of color and freshness.
Beer & Cheese Soup (Bierkäsesuppe)
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp small yellow onion diced
- 1 small leek white and green parts, diced
- 2 garlic cloves crushed
- 1 small carrot peeled and diced
- 1 stalk celery diced
- 3 12 oz/340-ml bottles double-bock beer Ayinger Celebrator, Spaten Optimator, or other double-bock beer
- 1 lb Emmentaler or Gruyère cheese grated
- 2 tbsp Worcestershire sauce
- 3 sprigs fresh thyme, leaves removed
- 11/2 tbsp kosher salt
- Freshly ground black pepper
- 2 slices hearty rye bread cut into 1-in/2.5-cm pieces
- 2 tbsp chopped fresh chives
Instructions
- Heat a medium Dutch oven or stockpot over medium-high heat for 2 minutes. Add the butter, onion, leek, garlic, carrot, and celery and cook, stirring often, until the vegetables have softened and are lightly browned, about 6 minutes. Add the beer, cheese, Worcestershire, thyme, salt, and 1 tsp pepper and stir well. Bring to a boil, stirring often, then turn the heat to medium and simmer uncovered, stirring often, for 45 minutes to blend the flavors. Add the bread and continue cooking, stirring often, until the bread softens, about 15 minutes.
- Remove the pan from the heat and let cool slightly. Working in batches, transfer to a blender and process on medium speed until completely smooth, about 2 minutes.
- Return the soup to the pot and reheat gently until hot. Ladle into individual bowls, sprinkle with the chives and a dusting of pepper, if desired, and serve immediately.
