Creamy Beer Cheese Soup Recipes

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BEER CHEESE SOUP II



Beer Cheese Soup II image

This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon margarine
½ cup chopped onion
½ teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese

Steps:

  • Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  • Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  • Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g

BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

  • In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
  • Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
  • Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
  • Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
  • Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

30-MINUTE BEER CHEESE SOUP



30-Minute Beer Cheese Soup image

Love beer cheese soup? Here's a version you can make in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 12

1/2 cup butter or margarine
3/4 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 cup quick-mixing flour
1/2 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
3 cups Progresso™ chicken broth (from 32-oz carton)
1 cup whipping cream
4 cups shredded sharp Cheddar cheese (16 oz)
1 can (12 oz) beer

Steps:

  • In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
  • Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
  • Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

Nutrition Facts : Calories 790, Carbohydrate 26 g, Cholesterol 195 mg, Fat 7, Fiber 1 g, Protein 28 g, SaturatedFat 40 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 5 g, TransFat 2 g

BEER CHEESE SOUP



Beer Cheese Soup image

Onion, parsley, paprika and beer flavor this smooth rich soup. A family friend used to invite us up for Sunday supper and served this several times. It was so simple and good, I got the recipe for my daughter, who was just learning to cook. -Sharon Lock, Forman, North Dakota.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons finely chopped onion
1/2 teaspoon butter
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup beer or nonalcoholic beer
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
3/4 pound process cheese (Velveeta), cubed

Steps:

  • In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).

Nutrition Facts : Calories 269 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 1077mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 13g protein.

CREAMY BEER CHEESE SOUP



Creamy Beer Cheese Soup image

Bring together cheese and beer in our Creamy Beer Cheese Soup! Perfect for Oktoberfest and beyond, dip pretzels or bread into this Creamy Beer Cheese Soup.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 9

1 Tbsp. butter or margarine
1/2 cup finely chopped onions
1 clove garlic, minced
1 Tbsp. flour
1-3/4 cups milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1/2 cup lager-style beer
1/2 tsp. LEA & PERRINS Worcestershire Sauce
few drops hot pepper sauce

Steps:

  • Melt butter in large saucepan on medium heat. Add onions and garlic; cook 3 min. or until crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently.
  • Stir in milk until blended; bring to boil, stirring constantly. Cook and stir 3 to 5 min. or until thickened. Simmer on low heat 5 min., stirring occasionally.
  • Add remaining ingredients; mix well. Cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OTTO'S BEER CHEESE SOUP



Otto's Beer Cheese Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
7 ounces extra-sharp Cheddar, shredded
7 ounces processed Swiss cheese, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)

Steps:

  • Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

BEST BEER CHEESE SOUP



Best Beer Cheese Soup image

This delicious blend of cheese, bacon, onion, basil and more is easy to make and well worth the effort.

Provided by Michelle Pope Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
½ pound sharp Cheddar cheese, grated
2 teaspoons garlic powder

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
  • Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 15.7 g, Cholesterol 80.1 mg, Fat 28.8 g, Fiber 1.9 g, Protein 22.2 g, SaturatedFat 17.4 g, Sodium 922.4 mg, Sugar 2.5 g

BEST EVER BEER CHEESE SOUP



Best Ever Beer Cheese Soup image

Great for a meal, appetizer, or with a sandwich. This involves some chopping, but it's so worth it!

Provided by karaintn

Categories     Cheese

Time 45m

Yield 7 cups, 7 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/2 cup chopped celery
1 cup chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, crushed
1/4 cup chopped fresh parsley
1/4 cup flour
1/8 teaspoon pepper
3 teaspoons dry mustard
2 cups whole milk or 2 cups half-and-half
1 cup reduced-sodium chicken broth
12 ounces cubed process American cheese
12 ounces beer

Steps:

  • Melt butter in dutch oven over medium heat.
  • Stir in onion, celery, carrot, parsley, and garlic.
  • Cook 5 - 6 minutes or until vegetables are crisp tender.
  • Stir in flour, mustard, and pepper.
  • Mix well.
  • Cook 1 minute stirring constantly.
  • Gradually add milk and chicken broth and mix well.
  • Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
  • Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
  • DO NOT BOIL.

Nutrition Facts : Calories 325.6, Fat 21.5, SaturatedFat 13.1, Cholesterol 55.5, Sodium 876, Carbohydrate 16.5, Fiber 1.1, Sugar 8.9, Protein 14

CHEDDAR CHEESE & BEER SOUP



Cheddar Cheese & Beer Soup image

The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 13

1/4 cup butter, cubed
3/4 pound potatoes, peeled and chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped (about 1-1/2 cups)
2 medium carrots, sliced (about 1 cup)
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
3 cups chicken stock
3 cups shredded sharp cheddar cheese
2 cups 2% milk
1/2 cup beer or apple juice

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

BEER CHEESE SOUP



Beer Cheese Soup image

This recipe comes from a TV station's database and appears to be adapted from one of the Southern Living Cookbooks.

Provided by Mary K. W.

Categories     Cheese

Time 35m

Yield 5 cups

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups half-and-half
12 ounces beer
16 ounces Cheese Whiz, cubed
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper, ground
1/3 teaspoon hot sauce
1/4 teaspoon salt
ground red pepper

Steps:

  • Melt butter in a dutch oven or large sauce pan over medium-low heat; add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add half-and-half and beer. Cook over medium heat, stirring constantly with a wire whisk until thickened.
  • Add cheese cubes.
  • Cook over medium heat until cheese melts.
  • Stir in Worcestershire sauce, 1/4 teaspoons red pepper, hot sauce and salt.
  • Ladle into bowls.
  • Sprinkle with additional red pepper before serving.

Nutrition Facts : Calories 513.4, Fat 39.5, SaturatedFat 24.6, Cholesterol 128.3, Sodium 1752, Carbohydrate 20.5, Fiber 0.5, Sugar 6.6, Protein 14.8

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