Beer Cheese Soup III Recipe -
Beer Cheese Soup III Recipe
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Beer Cheese Soup III

Recipe by  

"A simple but satisfying soup. No exotic ingredients, just plain good."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
  2. Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

For those who attended Ohio University and know what "real" beer cheese soup from the Pub is like... I tell you this recipe is pretty close to the famous Wednesday special. It was quick and easy to make. Somebody tell Mike, the secret recipe is out.

Most Helpful Critical Review
Sep 17, 2007

I'm not really sure what kind of soup this is. It's not broccoli cheese or beer cheese but the two of them put together. I too am from Wisconsin and am used to a much thicker version of this soup minus the broccoli. The recipe is good, but it's not a traditional beer cheese soup.

Jan 21, 2007

I highly recommend forgoing the velveeta yuk :) I used 1 can of cream of chicken & one can of cream of broccoli. Instead of fake cheese, I used 8oz of cabot sharp cheddar & 8oz cabot montery jack. I used dogfish head 90 minute IPA so there was a little bite, but it was mellowed out by the montery jack, I also used fresh cauliflower - delicious!!!

Dec 03, 2003

This was great! I used low fat cream of chicken soup, low fat processed cheese, and light beer. My boyfriend never had a clue. It was still rich and creamy, but with less fat. I also left out the boullions to cut down on the salt and added garlic and basil to spice it up. Wonderful!

Nov 27, 2007

After reading the reviews I can see where this soup can turn out a bunch of different ways with different tastes. I use 4 cups of chicken broth instead of boullion and water. I also omit the califlower, brocoli, and carrots. The onion and potato are perfect for this type of soup plus the leftovers don't get soggy. I recommend using a beer that doesn't have a bitter aftertaste. The darker the better for true beer cheese soup flavor. This recipe freezes well. I highly recommend this to anyone who loves a good beer cheese soup.

Jan 14, 2004

Being from Wisconsin, this is my husband's and my kind of soup! We absolutely love it. I do not use bouillon cubes though because they are too salty. Instead, I use either chicken broth from a can or "Better Than Bouillon" paste from a jar. I also substitute a bag of California Blend (broccoli, cauliflour, carrots) frozen veggies instead of just broccoli. Thank you for sharing Naomi!

Oct 01, 2006

Oh my heavens ..This was perfection! My husband said this was one of the most fabulous dinners he had ever had - I served it up with a great Bruchetta recipe from here! I did not change a thing except I made it in a crockpot and simmered it for hours. YUMMY!!!

Feb 20, 2008

I have found after making this soup twice that I would leave out the broccoli. The two times I made the soup it was wonderful - but the broccoli stole the show. I made it for clients and they thought it was cheese & broccoli soup. Next time - more potato,carrot and cauliflower, less water and 18oz of beer.


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 2698 mg
  • 108%

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

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