Beer Cheese Soup VII

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"For a little crunch, garnish bowlfuls with croutons and oyster crackers."
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55 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
  2. Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
  3. Remove from heat and stir in sour cream and cheese. Serve at once.


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I believe this recipe was meant as a joke. I fixed it for Thanksgiving and wound up wasting all of those expensive ingredients.

This was a really easy and good recipe. Filling and wonderful on a cold day.

This is one of the recipes that populated when I searched for gluten free recipes. However, anything that inlcudes beer will not be gluten free.

I did not enjoy this at all. Too much sour cream... I felt like that was all I could taste.

I did not care for this recipe

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