Beer Cheese Soup

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Cjc417 0

"Fabulous! Serve with croutons and a sprinkle of cheese or bacon bits on top."
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1 h 55 m servings 509 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 2116 mg
  • 85%

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. Stir chicken broth, carrots, onions, and black pepper together in a large saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and cook until the carrots are tender, about 30 minutes.
  2. Stir cheese spread, half-and-half, beer, milk, and Worcestershire sauce into the broth; cook, stirring frequently, until the cheese spread melts completely into the mixture, 5 to 7 minutes.
  3. Whisk flour and butter together in a small bowl; stir into the mixture in the saucepan until smooth. Bring the liquid to a simmer, reduce heat to low, and cook, stirring frequently, until the soup is thickened, about 1 hour.



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