Cheddar Cheese Beer Soup with Pumpernickle Croutons

A thick and creamy soup recipe with beer and aged cheddar cheese,  made all the more delicious with the addition of stone ground mustard and homemade pumpernickel croutons.

Beer. Cheese. Mustard. Pumpernickel bread. Classic flavors that boost each other up and have little in common but when combined are all the better for it!

The soup has a slight tang from the beer and mustard that is perfectly counterbalanced by the extra sharp bite of cheddar cheese and the milky richness of half & half. The deep, dark flavor and crunch of the pumpernickel croutons contrasts beautifully with the thick, smoothness of the soup. A delight for the taste buds.

For a cheese soup made even richer with half & half it has a remarkably light feel to it. It’s not like eating melted cheese off a spoon. Not that I’m against that. Here the cheese is used more for flavor and less to bulk it up, leaving you satisfied without feeling heavy. By all means you can add more cheese if you’re looking for an ooey-gooey cheese experience!

Cheddar Cheese Beer Soup with Pumpernickle Croutons

Rating: 41

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings

Cheddar Cheese Beer Soup with Pumpernickle Croutons

A rich and creamy soup recipe with beer and aged cheddar, made even more delicious with the addition of stone ground mustard and homemade pumpernickel croutons.


2 pumpernickel bagels or rolls, cut into 1-inch cubes
olive oil, for sauteing
2 cups chopped yellow onion
sea or kosher salt and fresh black pepper
4 garlic cloves, minced
1 (12-ounce) bottle beer, not dark
3 cups low-sodium chicken broth
2 tablespoons stone-ground or dijon mustard
1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup all-purpose flour
2 cups half & half
8 ounces aged extra sharp cheddar cheese, shredded
1/4 cup finely chopped fresh chives or scallions


  1. Preheat oven to 350 degrees F. Place bread cubes on a large baking sheet and toast until crispy about 10 minutes.
  2. In a large soup pot heat 3-4 tablespoons oil over medium heat and saute onions (season with salt and pepper) about 5 minutes; add garlic, saute until tender. Stir in beer; bring to a simmer for 10 minutes. Puree using an immersion blender or in a stand blender holding the lid down with a towel so it doesn’t blast off from the steam. Blend until smooth. Add back to pan.
  3. Stir in broth, mustard, and thyme. Season well with salt and pepper. Bring to a simmer another 10 minutes.
  4. Stir 1 cup of the half & half into the soup; whisk flour into the remaining cup of half & half until smooth and then whisk into the soup; simmer about 10 minutes. With heat on low stir the cheese into the soup and continue stirring until cheese is melted, remove from heat. Serve with pumpernickel croutons and chives.

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  1. says

    I've heard really good things about beer cheddar soup…but somehow I haven't ever crossed paths with it. You've given me a great reason to get it started in my kitchen!

    PS – Love the new place!

  2. claudia @whats cooki says

    really only had this once now I remember how delicious this is and always wanted to try it! yours look great!

  3. says

    I have made beer cheese soup before. It is really yummy! Your recipe sounds different than mine so I will have to try it. It looks wonderful.

  4. says

    A soup made with beer and cheese…that has got to be the most creative soup I have ever seen! Love the pumpernickle croutons.

    p.s. You have changed the template and header again? ;-))

    • Reeni says

      Thanks Angie! I just moved from Blogger to WordPress – this is my temporary template so it will probably be changing again! I'm so fickle!

  5. says

    My beer lovin' guys would love this soup…and I'm all for any food that involves a lovely aged cheddar! YUM!

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