Welcome to BeerCheeseSoup.com!

Grilling, cocktails, recipes and stuff!

Food and drink. From a very early age, I remember my Mom and Dad celebrated occasions with food and drink. Sundays, weddings, funerals, St. Patrick’s Day, and more. I can remember many holidays where we couldn’t afford much, but we always had special treats and a big meal. My love of food drove me to a 30-year career in the restaurant and hospitality business. Here I learned how to entertain guests as if they were in my very own home. 

This is my website dedicated to my love of entertaining, grilling, making drinks and everything else. Please stop back often as I continually post new recipes, recommendations, and cooking techniques. Enjoy!

– Rob

BEER CHEESE SOUP (Yield around 8-10 servings)

  • 1-1/2  qts water
  • 2 cups strong beer 
  • 1 cup half and half
  • 3 tbsp chicken soup base*
  • 1/4 cup minced carrot 
  • 1/4 cup minced celery 
  • 6 oz margarine
  • 3/4 cup all purpose flour
  • 1 lb extra-sharp shredded Wisconsin Cheddar Cheese** 
  • 1 tsp salt (to taste)
  • 1 tsp fresh ground black pepper (to taste)
  • 1 tbsp Frank’s Red Hot Sauce
  • Freshly popped popcorn

*For best results, use soup bases with the first ingredient as chicken, not salt

**Always use the highest quality cheese or your soup will get oily. Feel free to substitute your favorite cheese sauce for an easier blend

In a large sauce pan, bring water, carrots, celery and soup base to a boil. Reduce heat and let simmer. In a large stockpot, melt margarine until it is hot and bubbling (a drop of water should snap back at you). Whisk in flour to create a roux. Slowly whisk in half and half, then whisk in the beer. Next, slowly whisk in contents of the saucepan. Blend until smooth. Add the cheese while constantly stirring. Reduce heat to low and allow cheese to melt, occasionally stirring. Add salt, pepper and hot sauce to taste. Garnish with freshly popped popcorn and enjoy!