Recipes - print - Beer Cheese Soup

Beer Cheese Soup - Recipe

Beer and cheese flavors are a great combination in this savory soup served in a bread bowl.
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Beer Cheese Soup Recipe
  • 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.
Prep Time: 20 minutes
Cook Time: 45 minutes
Container: large saucepan, small bowl
Servings: 8
-1 cup carrots - chopped
-1 cup celery - chopped
-1 onion - chopped
-2 teaspoons peanut oil
-6 cups chicken stock or broth
-1 1/2 cups Cheddar cheese - shredded or velveeta
-2 teaspoons flour
- salt and pepper to taste
-1/2 teaspoon dry mustard
-1/4 teaspoon Tabasco sauce - more to taste
-1/2 teaspoon Worcestershire sauce
-12 ounces bottle of beer - any kind
- parsley for garnish