Dark Beer Cheese Soup

Dark Beer Cheese Soup

13
EMMALA 1

"This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!"
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Ingredients

1 h 30 m servings 387 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 2009 mg
  • 80%

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.

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Directions

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  1. Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

I used a package of frozen diced potatoes with peppers/onions and that cut down on the chopping. Excellent soup, best I've found on this site for beer cheese.

Most helpful critical review

I made this recipe exactly as stated and it began sticking to the pan. I salvaged the soup to another pan and added 3 T. of butter to aid in the sticking. (I was stirring frequently) It did no...

I used a package of frozen diced potatoes with peppers/onions and that cut down on the chopping. Excellent soup, best I've found on this site for beer cheese.

Very good, but used Newcastle Brown Ale, and should have gone with a darker and sweeter beer.

Very Good! I added sausage to it for added flavor. Nice on a cold day.

Very Good! I used an aged Parmesan Cheese..made it a bit salty. Would recommend using a less aged cheese or cutting back a bit. Otherwise great!

I made this recipe exactly as stated and it began sticking to the pan. I salvaged the soup to another pan and added 3 T. of butter to aid in the sticking. (I was stirring frequently) It did no...

Excellent Beer Cheese Soup. My wife has been begging me to make it again since its Christmas debute.

Perfect! A huge hit!

Made this recipe exactly but omitted the potatoes and added mushrooms and smoked sausage. I thought it was a little too salty for my taste. Next time I will use the potatoes and use less parmesa...

Delicious!