Beer Cheese Soup Recipe

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Beer and cheese flavors are a great combination in this savory soup served in a bread bowl.
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  • 1 carrots - chopped
  • 1 celery - chopped
  • 1 onion - chopped
  • 2 peanut oil
  • 6 chicken stock or broth
  • 1 1/2 Cheddar cheese - shredded or velveeta
  • 2 flour
  • salt and pepper to taste
  • 1/2 dry mustard
  • 1/4 Tabasco sauce - more to taste
  • 1/2 Worcestershire sauce
  • 12 bottle of beer - any kind
  • parsley for garnish
Container: large saucepan, small bowl
  • Sauté the carrots, celery and onions in the peanut oil until tender and slightly browned.
  • Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
  • Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
  • Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
  • Turn the heat to low, continue to stir.
  • Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
  • Finally, add the beer and stir until the soup is hot.
  • Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
  • Garnish with parsley and serve with a crusty bread or bagel chips.
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Beer Cheese Soup Recipe Reviews

beer cheese soup

Average of 2.00 out of 5 stars
Rating of 2 out of 5.0 stars
Ratings (2)
Comments (0)
Rating of 1 out of 5.0 stars
Reviewed By
"Not worth the time to make - way too thin and the beer wrecked the taste, not added to it."
Rating of 3 out of 5.0 stars
Reviewed By
"This was to runny for me, I like it thicker!"
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