Beer Cheese Soup I

Beer Cheese Soup I

"A delicious cheesy vegetable soup."
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Ingredients

55 m servings 495 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 33
  1. 39 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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

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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, ...

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 w...

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. ...

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 in...

I forgot to mention I used 16 oz of sharp cheddar instead of 8 and also omitted the parmesan

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...

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.

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

Aside from excluding the mushrooms, I kept this recipe the same. I also made a beer bread that I found the recipe for on here. Used a honey brown lager for both.. and both were delicious!!

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