Reviewed: Nov. 17, 2008

Oh sweet Wisconsin heaven! This recipe turned out better than the beer cheese soup I had in the Dells last January! We used a Hawai'ian wheat beer made with passion fruit... I didn't make that decision. But it still turned out really great! I think next time I'll go for a dark ale. Extra sharp cheddar makes it best, and we found salt&pepper popcorn that really complemented the soup. Nice work savvy!

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Speich4fun

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Reviewed: Nov. 6, 2008

Very disappointing. Perhaps this is an acquired taste that hasn't hit the west coast. No one finished.

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Oct. 26, 2008

This soup turned out wonderful. I did do a few things different. First I added a few more cloves of garlic, next I changed the cheese to colby jack instead of cheddar. I am a Wisconsin native so I had access to some excellent cheese for this recipe. Last I threw in some leftover ham that I had diced up in the fridge. I used Miller high life for the beer. Yummy!!!:)

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megan

Cooking Level: Expert

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Oct. 10, 2008

easy and just like home!!! (even though I'm from Vikingland *ducks*)

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 9, 2008

This is a thicker than water, cheesy broth. This needs so much more to bite into. Maybe meat ... something! The veggies are tender enough to not really recognize. The soup is ok in flavor but this might as well be strained and served as cheesy consomme. It makes a lot. I'll buy some chicken or brats to throw into the leftovers, which there were plenty of. Won't take the time to retry with the added meat.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 2, 2008

This recipe rocks! I love beer cheese soup and I am very picky and I only like to spend time cooking recipes that are really good and this one is worth it! I improvised with cheddar/monteray jack cheese (& even added a little extra at the end) and I didn't have any dijon mustard so I used regular and added 1/2 teaspoonful of horseradish and I used all half and half instead of milk.

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Bmoneyhotcook

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Reviewed: Sep. 28, 2008

This is phenomenal. Add ham and potatoes to make it even heartier (and better).

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Dan K

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Reviewed: Sep. 11, 2008

VERY GOOD SOUP. I OMITTED THE ONIONS AND CELERY (I DON'T CARE FOR EITHER). I LOVE SPICY SO I ADDED EXTRA TABASCO. ALSO, ADDED IN SOME LEFTOVER BRATS I HAD. THAT WAS A GREAT ADDITION. HOWEVER, NEXT TIME I WILL PROBABLY LEAVE OUT THE DIJON. IT WAS A LITTLE OVERPOWERING. USED COORS LIGHT AND ADDED CROUTONS ON TOP. WILL BE MAKING THIS AGAIN FOR SURE!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Sep. 3, 2008

Excellent. I will be making this over and over again. I'm going to freeze the lefovers and see how it does. Thank you for the recipe!!!!!

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Mellie

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Jul. 8, 2008

I made this recipe a couple times, last time I used a dark red local ale. The flavor was great! I also grilled some bratwurst and diced it up. The sausage added a great flavor and texture. Will make this again and again.

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Rabyn

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jun. 7, 2008

I think this recipe is fantastic! For a vegetarian version, simply substitute the chicken broth for veggie broth and use vegetarian Worcestershire sauce. I enjoy the texture of the carrots, celery and onions, but they could easily be blended or pureed before adding the cheese if texture is a problem. I use Fat Tire, our local micro brew beer. It imparts a nice strong beer taste in the final product. Also, here in Colorado we like it a little spicy, so it can't hurt to add a some extra hot sauce or cayenne!

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cookster

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Wellington, Colorado, USA

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Reviewed: Jun. 1, 2008

Just Ok....wasn't what i was hoping for. I thought the beer was too overpowering.

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SHAMRICKED

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Reviewed: May 12, 2008

Against my better judgment, I followed the instructions exactly. The finely chopped vegetables never got very soft and I cooked them for about 30 minutes. It smelled great, but the texture was disappointing. We ended up straining out the vegetables. I used a bottle of Sam Adams Boston Ale, but it was a little bitter. I will make this again, but with the following 2 changes. I will saute the vegetables in butter until they are extremely soft, then I will simmer in the broth and a pale ale.

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SARAHLOUZOO

Cooking Level: Intermediate

Home Town: Denton, Texas, USA

Living In: Lewisville, Texas, USA

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Reviewed: Apr. 27, 2008

Delicious! I served it with "Pseudo sourdough for the bread machine" bread from this site. My family loved it!

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JJ

Cooking Level: Expert

Home Town: Paullina, Iowa, USA

Living In: Sutherland, Iowa, USA

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Reviewed: Jan. 20, 2008

We did put this into the blender so it would be easier to eat and take in my lunch. Came out good! I would like to try with different beers :)

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RHONDAM10

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: La Salle, Colorado, USA

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Reviewed: Jan. 13, 2008

This Chicagoian knows that any cheesehead recipie is going to be good! It has the right blend of spices. I used a little different cheese...I used a 2 year aged Wisconsin white cheedar (to make it even more Wisconsin-like). My beer of choice was Blue Moon. This made for a very warm and fuzzy feeling! Served with a hot pretzel!

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Christie

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Reviewed: Jan. 12, 2008

, that's some good soup. I've been on a quest to find a good beer cheese soup for the last few years, but unfortunately it's just not a common soup in restaurants. So I finally decided to make some. I was happy to find a good looking recipe that uses real cheese instead of Cheese-whiz (seriously, I can't believe some recipes use that ) or Velveeta (*hork*). The resulting consistency isn't as smooth as a recipe with "cheese product", but the very good taste of this recipe makes up for any less-than-smoothness. For beer I used 1 c. bitter, and 1 c. stout and wound up adding about 3 tsp total of hot pepper sauce for a nice little zing. This soup is very good with a nice heavy rye bread too. Kudos to the developer of this recipe, and thank you.

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Aaron

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Reviewed: Jan. 7, 2008

We added some brats and left out the popcorn and it was yummy!

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LICAYAN

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Reviewed: Dec. 31, 2007

Wonderful soup. I used a light beer, next time I will use a darker one, as the taste of the beer was just discernable. I also blended the vegetables after sauteing them as I like a smooth soup. Lots of popcorn on top!!! Thank you from the dairyland of Minnesota!

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MYHORSENUTMEG

Cooking Level: Intermediate

Home Town: South Plainfield, New Jersey, USA

Living In: Milaca, Minnesota, USA

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Reviewed: Dec. 14, 2007

This soup was excellent. I opted for a 12 ounce bottle of pale ale - it is important to use quality alcohol in any recipe. I also used 2 cups of fat free half and half, and 2 cups of milk. And I added in about 2 cups of diced peppered ham. Delicious.

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s.broadaway

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

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Wisconsin Native's Beer Cheese Soup

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