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Beer Cheese Soup IV

Beer Cheese Soup IV

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CHEFETTE

CHEFETTE

A yummy beer, cheese and cauliflower soup...and quick, too! Garnish with crumbled bacon, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
  2. In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
  3. In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
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Reviews

MOLSON7
7

MOLSON7

9/3/2004

this was very bland.....no taste and thin.

keith202
6

keith202

10/15/2007

flavor was excellent.The texture was different because of the caulflower.The broth was A little thin I added 1 more tablespoon cornstarch. It helped.

Jntma
4

Jntma

1/19/2011

Was kinda bland. Very good, once couple small changes made. I used half- half and half and half heavy whipping cream for a slightly thicker and creamier consistancy, also you HAVE to salt (a good amt) and pepper to taste.

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