Dark Beer Cheese Soup

Rating: 4 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

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!

By EMMALA

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Nutrition Facts

Per Serving:
387 calories; protein 21.3g; carbohydrates 20.6g; fat 23.5g; cholesterol 70.3mg; sodium 2008.9mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Blazer
Rating: 5 stars
12/23/2008
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. Read More
Helpful
(14)

Most helpful critical review

carmie
Rating: 2 stars
01/05/2010
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 not taste like the smooth creamy Beer Cheese Soup I have had before. Sorry but I did not find this appealing nor did my family. Read More
Helpful
(3)
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Blazer
Rating: 5 stars
12/22/2008
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. Read More
Helpful
(14)
Smiley
Rating: 4 stars
01/14/2009
Very good but used Newcastle Brown Ale and should have gone with a darker and sweeter beer. Read More
Helpful
(13)
Traci Waddell Voss
Rating: 5 stars
11/15/2008
Very Good! I added sausage to it for added flavor. Nice on a cold day. Read More
Helpful
(12)
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anyrtak
Rating: 4 stars
01/26/2011
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! Read More
Helpful
(4)
Alexandr
Rating: 4 stars
02/10/2009
Excellent Beer Cheese Soup. My wife has been begging me to make it again since its Christmas debute. Read More
Helpful
(4)
carmie
Rating: 2 stars
01/05/2010
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 not taste like the smooth creamy Beer Cheese Soup I have had before. Sorry but I did not find this appealing nor did my family. Read More
Helpful
(3)
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tams2532
Rating: 4 stars
11/20/2011
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 parmesan cheese. Otherwise a good recipe. Read More
Helpful
(3)
American
Rating: 5 stars
03/04/2012
Perfect! A huge hit! Read More
Helpful
(2)
Mary S
Rating: 5 stars
12/31/2016
I cooked the chopped vegetables in the broth and blended them with a stick blender once they were soft. I then added the beer (Claymore Scotch Ale from Great Divide Brewery) and worcestershire followed by the cheese. Best bowl of beer cheese soup I have ever eaten! Read More
More Reviews
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