42 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 14
  • 3 Rating Star 6
  • 2 Rating Star 2
  • 1 Rating Star 1

Creamy and wonderful with veggies. Oh, what the heck, add the whole can of beer. Serve with a small dollop of sour cream and some parsley or croutons. It is a great recipe -- enjoy!

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.

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  • Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.

Nutrition Facts

204.16 calories; 8.59 g protein; 11.8 g carbohydrates; 1.16 g dietary-fiber; 1.95 g sugars; 12.44 g fat; 7.83 g saturated-fat; 37.4 mg cholesterol; 3160.98 IU vitamin-a-iu; 2.55 mg niacin-equivalents; 0.11 mg vitamin-b6; 2.35 mg vitamin-c; 30.06 mcg folate; 222.45 mg calcium; 0.72 mg iron; 17.64 mg magnesium; 153.89 mg potassium; 227.05 mg sodium; 0.09 mg thiamin; 111.93 calories-from-fat; 22 percent-of-calories-from-carbs; 54 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 34 percent-of-calories-from-sat-fat


Reviews (36)

Read All Reviews

Most helpful positive review

Anonymous
12/27/2007
Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies then the beer. Husband went back for seconds...
(20)

Most helpful critical review

Anonymous
01/07/2010
Wow I followed this recipe to a T and we were disappointed. Maybe it's because I used a Bock beer (Shiner) but the cheese almost seemed to curdle when I poured in the beer. The flavor was just not there rather sour. I will be looking for a new recipe if I feel like experimenting I may play with this recipe a bit but I'm definitely not impressed with the base recipe.
(4)
42 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 14
  • 3 Rating Star 6
  • 2 Rating Star 2
  • 1 Rating Star 1
Anonymous
12/27/2007
Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies then the beer. Husband went back for seconds...
(20)
scoddin
01/29/2007
I really enjoyed this recipe. Instead of the shredded cheese I use Cheese Whiz - which makes it really creamy. Thanks for sharing!
(14)
Stacey Anderson
11/05/2008
PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to make this one again.
(11)
mrmanning
10/06/2008
A good version of beer and cheese soup. I added garlic to the mix and I also added some pieces of cooked bacon to the soup before serving. Always a hit.
(9)
Anonymous
10/22/2007
Great recipe! Remember to use a regular(not light)beer if you want a stronger beer flavor.
(8)
grandios00
10/23/2008
I'm vegetarian so I used vegetable broth instead of chicken broth. I didn't have dijon mustard so we substituted regular. It was delicious!
(7)
Anonymous
07/05/2008
Great recipe! I added a bit more dijon mustard and a bit of freshly ground pepper in the final stages and it turned out great. Also I used a can of Coors Light and it tasted fine to me. Thanks for sharing!!!
(7)
Carly Urbanski Johnson
10/15/2010
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!
(5)
Mary M.
10/08/2011
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.
(5)