Reviewed: Oct. 11, 2009

This was pretty good! I thought the flavor came out fairly bland prior to adding s&p, but I used half reduced sodium chicken broth which probably affected the flavor somewhat. I used extra sharp cheddar and Yeungling Black & Tan for the beer. The texture is nice and I particularly like the cauliflower in this! We served with a loaf of beer bread from Tastefully Simple and it went great together. :)

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Aug. 24, 2009

I had never had Beer Cheese Soup before but thought I would give it a try and I am glad I did this is really terrific. Can't wait for my husband to get home to try it. Thanks for a great recipe....

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jules

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Reviewed: Jun. 17, 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 2, 2009

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

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PUIFAIS

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Reviewed: Jan. 14, 2009

I made it without the beer because I couldn't find our bottle opener. It was really good as just cheese soup so I bet it's great with the beer! I'll try it again now that I've found that bottle opener.

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mama.schultz

Cooking Level: Expert

Living In: Bellevue, Nebraska, USA

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Reviewed: Dec. 21, 2008

Very good. I am no beer drinker - can't stand the stuff personally, but had great beer cheese soup at a local restaurant and was determined to make this at home. I was hesitant about how this would turn out because the only beer we had on hand was Bud Light Lime and I heard that the best beer soup is made with dark beer. But never-the-less I proceeded and followed the recipe exactly, except I omitted the mushrooms and cauliflower. I also added processed cheese cube (Velveeta) to the cheese mix. This was delicious and my family loved it. It was rich, creamy, and nice with just a hint of the beer taste. I will definitely make this again!

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kac2research

Cooking Level: Intermediate

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Reviewed: 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.

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Melissa H.

Cooking Level: Intermediate

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Reviewed: Oct. 5, 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.

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peep

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Reviewed: 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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Christin

Cooking Level: Expert

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Reviewed: Apr. 29, 2008

This soup was wonderful!! I kept everything just as listed, except for omitting the mushrooms and adding some steamed broccoli and I also added a small amount of Velveeta to help the rest of the cheese melt. Definitely a keeper!!

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RUTHIE26

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 1, 2008

Awesome soup, served with chunks of crusty french bread! I used Henry Weinhard's Organic Amber Premium Ale for the beer. The taste was a little too "sophisticated" for my 15 year old though.

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cookie39

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Jan. 20, 2008

This was a big hit at a cookei exchange I hosted! It was even great reheated the next day!

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Laura E.

Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Feb. 22, 2007

This recipe is for a genuine, and good, beer cheese soup. It was definitely worth the effort. The only warning I would give, is that you can taste the beer, so pick what beer you want to use wisely, and don't expect people who hate the taste of beer to like the soup. They don't have to really love beer, but at least not hate it.

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