River Recipe: Beer Cheese Soup

River Recipe: Beer Cheese Soup

The Fraser River directly impacts — and is impacted by — our local food system. In collaboration with local eateries within the Fraser Rivershed, we are sharing some delicious recipes made with local ingredients. All restaurants highlighted chose to actively pursue the use of local ingredients in their fare, and want to inspire you to do the same.

Beer Cheese Soup

Recipe supplied by the Trading Post Brewing Company
Abbotsford & Langley, BC

Throughout history, breweries have been a fundamental part of the communities they serve. Here at Trading Post, we are no different. Our modern day Craft Brewery and Eateries were born out of a passion for great beer and from our desire to serve the communities we call home. We partner with local producers and growers in our backyard to create fresh, seasonal dishes that we serve at all 3 of our locations.  We love to share our passion for great beer and human connection at our Tasting Room and restaurants. We believe it is over a glass of beer and a good meal where friendships deepen, family ties strengthen and community unites.

Our Beer Cheese Soup – a beer lover’s soup and a customer favourite. Not for the faint of heart this is a bold soup, rich and creamy perfect for the fall. Pairs perfectly with Trading Post Amber Ale. Since we focus on local producers we use birchwood’s cheddar cheese and cream, Johnston’s bacon and of course our own beer.

Serves 4-6 people


  • 100g butter
  • 1 medium onion, diced
  • 1 carrot, peeled & diced
  • 1 leek, diced
  • 4 cloves garlic, minced
  • 2 dashes Tabasco
  • 1 bay leaf
  • 1 sprig thyme
  • 120g flour
  • 400ml Trading Post Amber Ale
  • 1L Chicken Stock
  • 1tsp dry mustard
  • 400ml whipping cream
  • 400g cheddar cheese, grated
  •  Salt and pepper to taste – depending on the cheese and the stock used you may not have to add additional seasoning so you should always season last .


  1. In a heavy bottom saucepan, over medium heat, sweat onion, carrot, leek, garlic, tabasco, bay leaf and thyme in butter.
  2. Sprinkle flour over mix and cook for a few minutes until flour has completely incorporated into the mix.
  3. Slowly add the beer to the vegetables, making sure to stir until beer is completely absorbed.
  4. Add chicken stock, dry mustard and cream and bring to a simmer. Let cook for 30 mins, stirring frequently to make sure nothing catches to the bottom.
  5. Pull soup off heat and remove thyme sprigs and bay leaf.
  6. With an immersion blender (stick blender), blend soup until smooth and slowly incorporate the grated cheese.
  7. To garnish – cook off a couple rashers of bacon from your local butcher and chop up with some fresh parsley, sprinkle over top.