READY IN 1½ hrs

Dark Beer Cheese Soup

Read Reviews (11)

"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!" — EMMALA

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 22, 2008

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.

—Blazer

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Most Helpful Critical Review

Jan 05, 2010

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 not taste like the smooth creamy Beer Cheese Soup I have had before. Sorry but I did not find this appealing nor did my family.

—carmie

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12 Ratings

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Jan 14, 2009

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

—Smiley

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Nov 15, 2008

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

—Traci

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Jan 26, 2011

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!

—anyrtak

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Feb 10, 2009

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

—Alexandr

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Mar 04, 2012

Perfect! A huge hit!

—American

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Nov 20, 2011

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 parmesan cheese. Otherwise a good recipe.

—tams2532

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Nutrition

Calories
387 kcal
19%

Carbohydrates
20.6 g
7%

Cholesterol
70 mg
23%

Fat
23.5 g
36%

Fiber
4.1 g
16%

Protein
21.3 g
43%

Sodium
2009 mg
80%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dark Beer Cheese Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 387
** Calories from Fat: 212

% Daily Value *
** Total Fat 23.5g 36 %
** Saturated Fat 14.6g 73 %
** Cholesterol 70mg 23 %
** Sodium 2009mg 80 %
** Potassium 807mg 23 %
** Total Carbohydrates 20.6g 7 %
** Dietary Fiber 4.1g 16 %
** Protein 21.3g 43 %
** Sugars 4.5g
** Vitamin A 104 %
** Vitamin C 46 %
** Calcium 68 %
** Iron 12 %
** Thiamin 17 %
** Niacin 47 %
** Vitamin B6 24 %
** Magnesium 20 %
** Folate 42 %

* 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.