Reviewed: Apr. 22, 2013

As written this recipe is 2 stars. I had to do a lot of doctoring to make it good including adding garlic, adding Velveeta, doubling the amount of cheddar cheese, and using corn starch to thicken the soup up. It’s an okay recipe but I will try another one next time with better flavor.

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Reviewer:

Rianna

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Playa Del Rey, California, USA

Reviewed: Oct. 30, 2011

LOVE this soup! It is always a hit every time I make it. I love that it is so easy :)

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Reviewer:

Jmama

Reviewed: Oct. 8, 2011

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 gluten free if you have gluten free broth, beer, and flour. When I made it GF, I had to add cornstarch, too, because the GF flour didn't quite do the job.

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Reviewer:

Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Apr. 1, 2011

I doubled the veggies. used veggie broth, jalapeno cheese. I blended the veggies before adding the cheese. The cheese looked weird-sort of curdled looking, or maybe it was the flour mixed in with the cheese, so I blended it a second time. good flavor.

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Mar. 14, 2011

This might have been good with a different beer, I don't know, but everyone said to use a dark beer and the only dark beer I had was an imperial stout. Do NOT make that mistake.

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Reviewer:

Katy

Reviewed: Feb. 1, 2011

Great base! I made this recipe when we were snowed in so I had to substitute a few ingredients and added chopped chicken breast, sliced fresh/soaked jalapenos, and a cup of cooked rice! Will certainly make again!

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Reviewer:

SLocke

Cooking Level: Expert

Home Town: Dublin, Texas, USA

Living In: Stamford, Texas, USA

Reviewed: Jan. 31, 2011

I've made this several times and it always comes out delicious.

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Reviewer:

Alex

Reviewed: Jan. 6, 2011

Wonderful recipe! My husband and I both loved it. Can't wait to make this again. Thanks for the recipe.

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Reviewer:

krouse

Reviewed: Oct. 14, 2010

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 just fine. Also, pureeing the entire soup made a wonderfully consistent tasting/textured soup!

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Reviewer:

Carly J

Cooking Level: Intermediate

Living In: Eden Prairie, Minnesota, USA

Reviewed: Sep. 22, 2010

This was fantastic! I've been looking for a really good beer cheese soup for a long time. I only gave 4 stars because I made a couple changes. With my changes it's 5. I added a little kosher salt & black pepper while cooking the veggies, and about 1/2 tsp of garlic powder before adding the cheese. Will definitely make again and again!

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