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Dark Beer Cheese Soup

Rated as 4.12 out of 5 Stars

"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!"
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Ingredients

1 h 30 m servings 387 cals
Original recipe yields 8 servings

Directions

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  1. 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.

Nutrition Facts


Per Serving: 387 calories; 23.5 g fat; 20.6 g carbohydrates; 21.3 g protein; 70 mg cholesterol; 2009 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    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

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.

Most helpful critical review

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 no...

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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.

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

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

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!

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

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 parmesa...

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 no...

Perfect! A huge hit!

We've made it twice now and found it pretty flexible as to ingredients. One of us doesn't eat meat so we don't use chicken bouillon, and we used a blend of sharp and extra sharp cheddar only, a...