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Beer Cheese Soup VI

Beer Cheese Soup VI


"Creamy and wonderful with veggies. Oh, what the heck, add the whole can of beer. Serve with a small dollop of sour cream and some parsley or croutons. It is a great recipe -- enjoy!"
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1 h 20 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 227 mg
  • 9%

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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  • Prep

  • Cook

  • Ready In

  1. In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.
  2. Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.

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Read all reviews 35
  1. 41 Ratings

Most helpful positive review

Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor ag...

Most helpful critical review

this was an average cheese soup, made exactly as written, salt and peper to taste. Seems it was missing a pop, of richness, but it was eaten by all. Might make again, but will keep looking for...

Most helpful
Most positive
Least positive

Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor ag...

I really enjoyed this recipe. Instead of the shredded cheese, I use Cheese Whiz - which makes it really creamy. Thanks for sharing!

PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to m...

A good version of beer and cheese soup. I added garlic to the mix, and I also added some pieces of cooked bacon to the soup before serving. Always a hit.

Great recipe! Remember to use a regular(not light)beer if you want a stronger beer flavor.

I'm vegetarian, so I used vegetable broth instead of chicken broth. I didn't have dijon mustard, so we substituted regular. It was delicious!

Great recipe! I added a bit more dijon mustard and a bit of freshly ground pepper in the final stages and it turned out great. Also, I used a can of Coors Light and it tasted fine to me. Thanks ...

Pretty good! I'd suggest using 2 cans of broth and a whole beer and then adjusting thickness with the remaining broth if you want more beer flavor and a thicker soup. This recipe can be made glu...

Nice light tasting soup! I wish it were a little thicker, but I couldn't NOT use a full can of beer - that'd just be . . wrong. Used just 1 Tbsp butter to saute all the veggies and it worked j...

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