Beer Cheese Soup I Recipe - Allrecipes.com
Beer Cheese Soup I Recipe
  • READY IN 55 mins

Beer Cheese Soup I

Recipe by  

"A delicious cheesy vegetable soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Saute green onions, celery, carrots, and mushrooms in butter. Mix flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.
  2. Break up cauliflower into bite-size pieces, steam until just tender.
  3. Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses. Simmer 15-20 minutes. Add salt and pepper to taste. Check seasonings.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2010

This is SO good! I followed the advice to add Velveeta (about 6 ounces). Since it did that, I used slightly less shredded sharp chedder (about 2 ounces less). I didn't have green onion on hand, so I used yellow onion, and light beer so it wouldn't overwhelm the soup. I salted and peppered the veggies while they sauteed and I forgot to steam the cauliflower separately, but it cooked perfectly during the 20 minute simmer. I didn't want to use 3/4 cup butter, so I used a few tbsps olive oil, and a couple tbsp light butter. I can't believe how good this soup is - the best soup I've had! I will absolutely make this again.

 
Most Helpful Critical Review
Nov 11, 2011

I'm sorry. Way too much beer flavor. I thought the beer would cook off more.

 

37 Ratings

Jun 23, 2009

I made this exactly as written, only using mild Cheddar rather than sharp, and light beer - and was initially very unimpressed. While I loved the chunkiness of the vegetables, the broth itself was watery rather than creamy and even had flecks or grains of cheese in it - not pretty. I took a guess on what would correct this and added a good chunk of Velveeta, noted for it's smoothness and melting quality. I can't tell you what an incredible difference this made! The soup was totally transformed and became creamy, rich and smooth! I was so pleased! Even though to start I really wanted to rate this as three stars, the soup ended up being so darn good I didn't want to take the risk of turning anyone off to it. With just this small change of adding Velveeta, this became a five star soup!

 
Nov 25, 2008

I really loved this soup! This has to be one of the best soups I've made/eaten - and I don't like beer! I didn't have any califlower but used potatoes, adding them with all the other veggies. I added a bit of sour cream in the end and I had less than a bottle of beer to put in it but you could still taste it. We topped it with additional parmesan cheese.

 
Oct 05, 2008

This was very tasty - my new favorite way to eat cauliflower! The recipe called for 3/4 cup of butter. I only used 1/4 cup of butter, and it was fine. I also used low-sodium vegetable broth instead of chicken, and about 1/2 cup more carrots and celery.

 
May 04, 2010

Be careful which beer you choose. I used a dark beer with a slightly bitter after taste and was disappointed. I added Velveeta, a brick of cream cheese and a 1/2 cup of parmesean cheese to make it better. It made a decent cheese sauce, but next time I'll try Beer Cheese soup III.

 
Feb 06, 2009

Would have been perfect without celery. It just doesn't go well with the taste.

 
Aug 14, 2008

This soup is so easy and turned out great. I omitted the mushrooms, celery, cauliflower and onions because I didn't have any. Instead I used frozen mixed veggies, corn, peas carrots, and added broccoli. My 2 and 4 year old loved it!!

 

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Nutrition

  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 37.7 g
  • 58%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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