Soups & Stews
This beer cheese soup recipe with Cheez Whiz delivers the ultimate comfort food experience—rich, creamy, and packed with malty depth. The secret lies in blending Cheez Whiz’s signature smoothness with a hearty beer broth, creating a velvety texture that’s impossible to resist.
I developed this recipe after craving a soup that combined nostalgic cheesiness with the bold flavors of beer, and it’s become a weeknight staple ever since.
The process is straightforward: sauté onions and garlic until fragrant, then deglaze with beer to build flavor. Add chicken broth and let it simmer while you melt Cheez Whiz into the mix—this is where the magic happens.
The soup blends into a luxurious, thick consistency, with just the right balance of tangy beer and cheesy richness. It’s the kind of dish that warms you up from the inside out, perfect for chilly evenings or game day gatherings.
What you’ll end up with is a creamy, satisfying soup that’s easier to make than it tastes. The Cheez Whiz ensures a smooth, melt-in-your-mouth texture, while the beer adds a subtle bitterness that cuts through the richness.
Top it with crispy bacon bits, green onions, or a dollop of sour cream for extra indulgence. This recipe is all about comfort, simplicity, and that unmistakable Cheez Whiz flavor you know and love.
Whether you’re feeding a crowd or treating yourself to a cozy meal, this beer cheese soup delivers restaurant-quality results in under an hour. The best part? It reheats beautifully, making it ideal for meal prep. Let’s get cooking—your taste buds will thank you.
Ingredients for beer cheese soup recipe with cheez whiz
Six ingredients create this ultimate comfort soup—creamy, malty, and packed with nostalgic Cheez Whiz goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 ½ cups | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Dark Lager Beer 🍺 | 2 cups | Any malty beer works (Budweiser, Coors) |
| Chicken Broth 🥄 | 4 cups | Low-sodium preferred |
| Cheez Whiz 🧀 | 1 cup | The secret cheesy star |
| Heavy Cream 🥛 | 1 cup | Full-fat for ultimate creaminess |
| Butter 🧈 | 2 tbsp | Unsalted, for rich flavor |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening the soup |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Green Onions 🧅 | ¼ cup | Sliced for garnish |
| Crispy Bacon Bits 🥓 | ¼ cup | Store-bought or homemade |
| Sour Cream 🥛 | ¼ cup | For serving (optional) |
The Cheez Whiz is non-negotiable here—grab the classic orange can from any grocery store, not the white version. The beer? Dark lagers like Budweiser or Coors work best, but any malty beer you enjoy drinking will do. I always use low-sodium chicken broth to control the saltiness, since Cheez Whiz is already salty. For the onions, yellow or sweet onions both work, but yellow gives more depth. The bacon bits? Store-bought crispy bacon from the deli section saves time, but homemade always tastes better if you're feeling ambitious.
No Cheez Whiz? Substitute with a mix of cream cheese and cheddar—melt 4 oz cream cheese with 1 cup shredded sharp cheddar for a close approximation. Running low on beer? Use 1 cup beef broth plus 1 tbsp Worcestershire sauce for similar depth. The flour is key for thickening—all-purpose works fine, but if you've got cornstarch, use that instead for a smoother texture. For extra richness, swap half the chicken broth for extra beer. The green onions can be regular onions if you're out, but the mild flavor works better for garnish.
This soup tastes even better the next day—make a double batch and freeze half for lazy evenings. Keeps 4-5 days in the fridge, or 3 months frozen. I always portion mine into 4 containers so lunches are ready to grab. The bacon bits and sour cream are just for serving—don't mix them in or they'll get soggy. If you're feeling fancy, top with a sprinkle of smoked paprika right before serving.
Why You'll Love This Recipe
- No Chopping Nightmares: I swear by this recipe because you only need to dice one onion and mince a few garlic cloves—no finicky prep, no crying over peeling. The beer and broth do all the heavy lifting while you stir.
- Cheesy Beer Magic: That first sip? Chef’s kiss. The dark lager’s malty depth cuts through the creamy Cheez Whiz like a perfect balance—rich, tangy, and just salty enough. Honestly, I’ve never met a soup that hits this flavor trifecta so cleanly.
- Game-Day Ready: Between us, this is my go-to for tailgating or lazy Sundays because it’s hearty enough for a crowd but still feels special. Serve it with crusty bread, and you’ve got a bowl that’s basically a hug in soup form.
- Leftovers That Don’t Suck: I make a double batch because reheating this is easy—just stir in a splash of water or beer to loosen it up. No graininess, no sad textures, just the same ridiculous good taste. My wallet thanks me too; Cheez Whiz stretches this into a budget-friendly feast.
Step-by-step instructions for beer cheese soup with Cheez Whiz
This hearty soup comes together in one pot with rich, malty flavors and that unmistakable Cheez Whiz magic.
Sauté the Aromatics Until Fragrant
Melt the 2 tbsp butter in a large pot over medium heat. Add the 1.5 cups diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Here's the thing—you want to see the onions turn slightly golden at the edges, not brown.
Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. That garlic aroma should fill your kitchen—it's the foundation of all great soups. If you notice the garlic starting to brown too quickly, reduce the heat slightly. You're building flavor, not burning it.
Develop the Flour Slurry and Add Liquids
Sprinkle the 1 tbsp all-purpose flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste. This creates a roux that will thicken your soup beautifully. Pour in the 2 cups dark lager beer and stir well to combine.
Add the 4 cups chicken broth and bring the mixture to a gentle boil. Here's where it gets good—the beer's malty notes will start infusing into the broth. Let it simmer uncovered for 10 minutes until slightly reduced. You'll see the liquid level drop and the flavors concentrate—this is when the magic really begins.
Build the Creamy Cheese Base
Reduce the heat to medium-low and stir in the 1 cup Cheez Whiz until completely melted and smooth. This is the moment that matters—don't walk away. The Cheez Whiz should blend seamlessly into the soup, creating that signature creamy texture we all love. Add the 1 cup heavy cream and stir gently to incorporate.
Season with the 1 tsp salt and 0.5 tsp black pepper, then let the soup simmer for another 5 minutes. You want everything to marry together—beer, broth, cheese, and cream. Taste and adjust seasoning if needed. The soup should be rich but not overly salty, with a perfect balance of cheesy and malty flavors.
Finish and Garnish for Serving
Ladle the hot soup into bowls and immediately top each serving with 0.25 cup crispy bacon bits and 0.25 cup sliced green onions. The bacon adds a smoky crunch that cuts through the richness, while the green onions bring a fresh contrast. For an extra touch, dollop the 0.25 cup sour cream on top—it's optional but adds a lovely creamy contrast.
Serve immediately while hot, with crusty bread on the side. The soup should be thick and creamy with just a hint of beer's malty depth. Each spoonful delivers that perfect balance of cheesy comfort and rich, satisfying flavors that make this soup a crowd-pleaser every time.
Pro Tips For Making Beer Cheese Soup Recipe With Cheez Whiz
- Sweat the Onion First: Don’t rush this—cut the onion into 1/4-inch slices and cook them in a dry pot over medium heat for 8-10 minutes until golden and caramelized. I used to skip this, and the soup tasted flat. The deeper flavor from the onions makes the Cheez Whiz sing.
- Use Cold Beer: Pour the dark lager straight from the fridge into the simmering broth—it cools the pot down and prevents the beer from boiling off too fast. My first attempt with room-temperature beer left the soup tasting bitter and alcohol-forward. Cold beer also keeps the Cheez Whiz from curdling prematurely.
- Stir Constantly When Adding Cheez Whiz: Once you mix in the Cheez Whiz, keep stirring over low heat until the soup thickens—about 3-4 minutes. I learned this the hard way when a batch split into greasy and clumpy layers. Low and slow is the only way to get that creamy, uniform texture.
- Add Broth Gradually: Don’t dump all the chicken broth in at once—start with half, taste, then adjust. The beer’s bitterness and the Cheez Whiz’s saltiness can sneak up on you. I now keep a small ladle handy to tweak the balance as I go. This keeps the soup from being either too thin or too heavy.
Wine and beer pairings for this dish
Beer Pairings
Since this soup already contains beer, you might think pairing another might be tricky—but not quite! A stout or porter like Guinness or Samuel Adams Boston Lager complements the malty depth perfectly.
The roasted coffee and chocolate notes in stouts mirror the toasty flavors in the beer already cooked into the soup. 🍺
For something lighter, try a Belgian witbier like Hoegaarden. The citrusy coriander and spicy pepper notes cut through the richness of the Cheez Whiz beautifully. The effervescence also cleanses your palate between spoonfuls, making it a refreshing contrast.
Wine Pairings
A Chardonnay with noticeable oak and butter notes works surprisingly well—look for a California Chardonnay or New Zealand Sauvignon Blanc with a touch of creaminess. The acidity balances the soup's richness, while the citrus brightens the dish. I reach for Kim Crawford Sauvignon Blanc when I want that zesty lift.
If you prefer red wine, a Pinot Noir from Oregon or California offers enough fruitiness to stand up to the beer and cheese. The earthy undertones in the wine echo the malty depth of the beer in the soup, creating a harmonious pairing. 🍷
Non-Alcoholic Options
For those skipping alcohol, a sparkling apple cider like Martinelli's adds a festive touch with its crisp acidity and subtle sweetness. The effervescence mimics the beer's carbonation while complementing the soup's richness. It’s a crowd-pleaser, especially for kids or designated drivers.
Alternatively, a ginger beer like Brew Dr. Brown's brings a spicy kick that contrasts the creamy soup. The ginger’s warmth also enhances the beer’s malty notes already in the dish, making it a surprisingly sophisticated choice. 💛
Nutrition facts
Frequently asked questions
Can I substitute Cheez Whiz with regular cheese in this recipe?
While you can try, the results won't be the same! Cheez Whiz's unique smooth, creamy texture and slightly tangy flavor are key to this soup. For a similar effect, blend 4 oz cream cheese with 1 cup shredded sharp cheddar—this combo mimics the melt-in-your-mouth quality. Just don't expect the exact same nostalgic taste.
How do I make this soup thicker or thinner?
For a thicker soup, simmer uncovered for an extra 5-10 minutes to reduce the liquid. Need it thinner? Stir in 2-4 tbsp warm water or broth while heating. The flour roux helps stabilize the texture, so don't over-reduce or the soup may separate. The perfect consistency should coat the back of a spoon but still be spoonable.
Is this soup kid-friendly? What about dietary restrictions?
Yes! Kids usually love the familiar Cheez Whiz flavor. For dietary needs: use lactose-free heavy cream and vegetable broth for dairy-free; omit bacon for vegetarian. The beer's alcohol cooks off completely, but if concerned, substitute with extra broth + 1 tbsp Worcestershire sauce. Always check labels for hidden allergens in Cheez Whiz.
Can I use this recipe for a large gathering? How do I scale it?
For 12 servings, double all ingredients (including the 1 cup Cheez Whiz and 2 cups beer). Use a 6-8 quart pot and simmer for 15-20 minutes to reduce properly. Keep the proportions identical—too much cheese or beer can make the soup too heavy. A slow cooker works too: combine all ingredients except garnishes, cook on low for 4 hours, then stir in cream at the end.
Why did my soup turn out grainy or separated?
This usually happens from one of three things: adding Cheez Whiz too quickly (it needs to melt slowly), not stirring enough during simmering, or using cold ingredients. Always melt Cheez Whiz over low heat while stirring constantly. If it separates, whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 2 minutes to restore creaminess. Prevention is key—keep heat gentle and stir frequently!