Cabot Vermont Cheddar Beer Cheese Soup

In partnership with Cabot Creamery Cooperative

When fall arrives in Colorado, the cooler weather calls for cozy, hearty meals. This Vermont Cheddar Beer Cheese Soup, made with sharp Cabot Creamery cheddar and cooked outdoors on the Weber Spirit grill’s side burner, is the ultimate comfort food. Perfect for feeding a crowd, it’s cheesy, rich, and designed for backyard cooking year-round.

Comfort Food Meets Backyard Cooking

Fall in Colorado always keeps you guessing. One morning you wake up to crisp mountain air, blue skies, and sunshine that makes you want to throw a jacket over your T-shirt. By that afternoon, the temperature can drop twenty degrees, clouds roll in, and we’re dealing with flurries. But even with the rollercoaster of weather, my routine doesn’t change much—when it comes to dinner, you’ll still find me outside in the backyard, grilling or cooking on one of my trusted grills.

That consistency is what makes this recipe such a favorite for me and my family. Vermont Cheddar Beer Cheese Soup is the definition of comfort food—warm, filling, and deeply satisfying. It’s one of those recipes that checks every box: it’s hearty enough for a meal, simple enough for a weeknight, and impressive enough to serve for guests. Using Cabot Creamery cheddar makes the flavors shine, while cooking it on the Weber Spirit grill’s side burner means I can stay true to my backyard cooking approach, even when the weather isn’t ideal.

There’s something special about enjoying this soup outdoors. The smell of onions and garlic sizzling in butter drifts through the cool fall air, steam rises from the pot as you stir in handfuls of Cabot cheddar, and by the time you sit down with a bowl, you’ve got a meal that warms you from the inside out.

What is Vermont Cheddar Beer Cheese Soup?

Beer cheese soup has its roots in the Midwest and Central Europe, particularly in German and Austrian beer halls. It was traditionally served with hearty bread or pretzels and designed to be filling after a long day of work. Over time, the recipe spread to American taverns, especially in Wisconsin, where beer and cheese are both part of the state identity.

Today, it’s a dish that’s enjoyed far beyond the Midwest, and for good reason. It combines bold flavors with a creamy texture, making it a soup that feels like both comfort food and a restaurant-style treat. The vegetables provide sweetness and depth, the beer adds malty complexity, and the cheese ties everything together into a smooth, rich finish.

By using Cabot Creamery cheddar, you elevate this classic to something extraordinary. Cabot’s sharp cheddar brings out the best in the beer while adding tanginess that keeps the soup from being overly heavy. It’s a balance of flavors that hits just right.

For backyard cooks like me, this soup is also a dream to make outdoors. Instead of hovering over a stovetop, I can enjoy the fall weather, keep the mess out of my kitchen, and still deliver a dish that feels like it came from a high-end pub.

The Inspiration Behind This Recipe

When you’re raising three-year-old twins, you start to look at recipes differently. Meals need to be flavorful enough for the grown-ups, but flexible enough that the kids can enjoy them too. My wife Isabel and I have always loved ordering beer cheese soup when we go out to local breweries around Denver, but dining out with toddlers is a different ballgame. That’s when I realized—why not bring that brewery comfort food into our own backyard?

Cooking it at home meant I could control the ingredients, make it as cheesy as we wanted, and keep the process simple. Plus, the Weber Spirit’s auxiliary burner was the perfect tool. It let me cook the soup completely outside, so while Beatrice and Bodie played in the yard with our goldendoodles, I could stir the pot and keep an eye on everyone.

This recipe also turned into a fun teaching opportunity. As a STEM teacher, I’m always finding little ways to bring lessons into everyday life. Making this soup gave me a chance to show the twins how cheese melts, how flavors build layer by layer, and even how farmers work hard to produce the ingredients we use. They got hands-on too—sprinkling shredded Cabot cheddar into the pot, tasting little bites of carrots as they cooked, and topping their finished bowls with extra cheese. Cooking became an activity, not just a chore.

And that’s part of why I love recipes like this. They’re not just about eating—they’re about connection. On a chilly Colorado night, with soup bowls steaming and laughter filling the backyard, this dish felt like more than dinner. It felt like tradition in the making.

About Cabot Creamery: Farmer-Owned and Flavor-First

The Cabot Story

Cabot Creamery has been a trusted name in kitchens for more than a century. Founded in 1919 in Vermont, it began as a small cooperative of dairy farmers pooling their resources to make butter. Over time, Cabot expanded into producing cheese, yogurt, and other dairy products—but their mission has always stayed the same: to support family farms while producing top-quality dairy. Today, Cabot is still farmer-owned, representing more than 800 farm families across New England and New York.

As a cooperative, Cabot’s focus is on community, sustainability, and quality—not just profit. Every time you buy Cabot products, you’re supporting the farmers who milk the cows, tend the land, and care for the animals. That connection to real people and real farms is one of the reasons I feel good about featuring Cabot in my recipes.

Why Cabot Stands Out

What makes Cabot Creamery different from other cheese brands? For one, their cheddar has won more awards than any other brand in the world, including top honors at the World Championship Cheese Contest and the American Cheese Society. That recognition doesn’t come by accident—it’s the result of consistent quality, innovation, and care.

A Certified B Corp 

Cabot is also a certified B Corporation, which means they’ve met rigorous standards for environmental and social responsibility. They’re committed to renewable energy, waste reduction, and supporting the communities where their farms are located. In a world where so many food companies feel disconnected from the source, Cabot stands out for transparency and integrity.

Flavor that Can’t be Beaten

For me, though, the biggest reason Cabot shines is flavor. Their Vermont cheddar is bold, tangy, and perfectly sharp. It melts beautifully, making it ideal for recipes like this soup, and it has enough character to hold its own alongside a rich beer base. When you use Cabot cheddar, you’re not just making soup—you’re creating something that feels elevated, like the kind of dish you’d expect to order at a top brewery or gastropub.

Working with Cabot Creamery is about more than cheese. It’s about telling the story of family farmers, showing my kids where food comes from, and supporting a company that’s built on values I can stand behind. And when the end result tastes this good, it’s a partnership that makes perfect sense.

Ingredients for Vermont Cheddar Beer Cheese Soup

The Core Ingredients

• Cabot Creamery Vermont Sharp Cheddar (about 3 cups, shredded)
• Cabot Creamery Butter (4 tbsp)
• Onion, carrot, and celery (1 cup each, diced)
• Garlic Junkie Seasoning (1 tbsp)
• Flour (1/4 cup, for thickening)
• Beer (12 ounces, pale ale or malty lager)
• Chicken or vegetable broth (3 cups)
• Heavy cream (1 cup)
• Whole milk (1.5 cups)
  
• Seasonings: paprika, Dijon mustard, salt, black pepper
• Optional toppings: bread bowls, bacon, pretzel croutons, extra Cabot cheddar, green onions

Optional Twists

• Swap in smoked paprika for depth.
• Use Cabot’s Seriously Sharp Cheddar for even bolder flavor.
• Add jalapeños for a spicy kick.
• Stir in diced bratwurst or sausage for a heartier version.
  

Best Beers for Vermont Cheddar Beer Cheese Soup

• Amber Ales | Their caramel sweetness balances sharp cheddar beautifully.
• Lagers | A light, crisp lager keeps the soup from becoming too heavy.
• Stouts or Porters | For a richer, deeper soup with coffee and chocolate notes.
• Local Brews | Here in Colorado, we love supporting local breweries like Odell, New Belgium, and Great Divide. Choosing a hometown beer makes the recipe even more special.

Step-by-Step: How to Make Vermont Cheddar Beer Cheese Soup

Step 1: Fire Up the Grill

Set your Weber Spirit grill’s side burner to medium heat. Using cast iron or a heavy-bottomed pot helps with even cooking.

Step 2: Build the Base

Melt butter and sauté onion, carrot, celery, and garlic until softened and fragrant.

Step 3: Add the Beer

Pour in your beer of choice and let it simmer for 5–7 minutes, allowing the alcohol to cook off while the flavor remains.

Step 4: Broth & Seasonings

Add chicken or vegetable broth, paprika, and mustard. Stir well and let simmer.

Step 5: The Cheese Moment

Lower the heat and whisk in shredded Cabot cheddar slowly, one handful at a time. Stir constantly until creamy and smooth.

Step 6: Add Cream

Stir in heavy cream for richness. Taste and adjust seasoning.

Step 7: Blend

Using an immersion blender, puree the soup until smooth and creamy.

Step 7: Serve & Garnish

Ladle into bowls and top with bacon, chives, pretzel croutons, or—our favorite—extra Cabot cheddar.

Why Cabot Cheddar Makes the Best Soup

Sharpness Balances the Beer

Cabot’s cheddar cuts through the malty beer and rich broth.

Superior Meltability

Not all cheeses melt the same. Cabot cheddar gives you a silky soup, not clumps or separation.

Family-Friendly Flavor

Sharp enough for adults, but still kid-approved when served with bread or pretzels.

Tips for Cooking Soup Outside in Colorado

• Bundle up: Don’t let the cold stop you—cooking outside in the snow adds to the fun.
• Use cast iron: Retains heat better in chilly temps.
• Keep lids nearby: To prevent leaves (or snowflakes!) from falling into the pot.
• Batch cooking: Double the recipe for gameday—it reheats beautifully.

Serving Ideas and Pairings for Vermont Cheddar Beer Cheese Soup

• Pretzel bread bowls – Hollow out pretzels or bread bowls and serve soup inside.
• Charcuterie board pairing – Pair with Cabot cheeses, pickles, and cured meats.
• Beer pairing – Serve the same beer you used in the soup for harmony.
• Family-style – Let kids top their bowls with Cabot cheddar and bacon bits.
  

Alternate Recipes to Try

• Queso Fundido on the Traeger
• Green Chili Smash Burger Tacos on the Traeger
• TexMex Pulled Pork Egg Rolls on the Traeger
• Smoked Pork Tenderloin with Burrata & Grilled Peach Salsa
  

Products Used in Making this Vermont Cheddar Beer Cheese Soup

• Cabot Creamery Vermont Sharp Cheddar
• Cabot Creamery Salted Butter
• Weber Spirit Grill with Side Burner
• Cast Iron Dutch Oven
• Sharp Chef’s Knife & Cutting Board
• Colorado Craft Beer
  

Make This Vermont Cheddar Beer Cheese Soup Today

This Vermont Cheddar Beer Cheese Soup is everything backyard cooking should be: easy, flavorful, and made with ingredients you trust. Cabot Creamery cheddar transforms a simple recipe into something extraordinary, while the Weber Spirit grill keeps the cooking process fun and flexible.

Whether you’re cooking for your family on a weeknight, entertaining friends during football season, or just craving something warm and cozy on a snowy Colorado evening, this recipe delivers. Give it a try, experiment with your favorite beers and toppings, and don’t forget to grab Cabot Creamery cheddar for the best results.