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Beer Cheese Soup III

Rated as 4.4 out of 5 Stars
2

"A simple but satisfying soup. No exotic ingredients, just plain good."
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Ingredients

1 h servings 371
Original recipe yields 6 servings

Directions

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  1. In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
  2. Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

Nutrition Facts


Per Serving: 371 calories; 14.2 35.4 20.5 40 2698 Full nutrition

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Reviews

Read all reviews 147
  1. 192 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

For those who attended Ohio University and know what "real" beer cheese soup from the Pub is like... I tell you this recipe is pretty close to the famous Wednesday special. It was quick and eas...

Most helpful critical review

I'm not really sure what kind of soup this is. It's not broccoli cheese or beer cheese but the two of them put together. I too am from Wisconsin and am used to a much thicker version of this s...

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For those who attended Ohio University and know what "real" beer cheese soup from the Pub is like... I tell you this recipe is pretty close to the famous Wednesday special. It was quick and eas...

I highly recommend forgoing the velveeta yuk :) I used 1 can of cream of chicken & one can of cream of broccoli. Instead of fake cheese, I used 8oz of cabot sharp cheddar & 8oz cabot montery jac...

This was great! I used low fat cream of chicken soup, low fat processed cheese, and light beer. My boyfriend never had a clue. It was still rich and creamy, but with less fat. I also left ou...

After reading the reviews I can see where this soup can turn out a bunch of different ways with different tastes. I use 4 cups of chicken broth instead of boullion and water. I also omit the cal...

Being from Wisconsin, this is my husband's and my kind of soup! We absolutely love it. I do not use bouillon cubes though because they are too salty. Instead, I use either chicken broth from ...

Oh my heavens ..This was perfection! My husband said this was one of the most fabulous dinners he had ever had - I served it up with a great Bruchetta recipe from here! I did not change a thin...

I have found after making this soup twice that I would leave out the broccoli. The two times I made the soup it was wonderful - but the broccoli stole the show. I made it for clients and they ...

I'm not really sure what kind of soup this is. It's not broccoli cheese or beer cheese but the two of them put together. I too am from Wisconsin and am used to a much thicker version of this s...

I replaced 3 cups of the water with milk (who uses water in a creamy soup??), left out the broccoli and cauliflower and used about 1/2 a Cup onion. Turned out perfectly!