Beer Cheese Soup IV

Beer Cheese Soup IV

6
CHEFETTE 3

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

Ingredients

30 m servings 332 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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

6
  1. 11 Ratings

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

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.

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 go...

My husband asked me to make beer cheese soup. We thought this recipe was very good.

This is pretty good! I don't know why some people said this soup was too thin. The amount of cornstarch was perfect. Like with all recipes, salt and pepper should be added so I think with that a...

My dad wanted this beer cheese soup and so I tried this recipe.... It was terrible, very bland, almost no texture, and the beer was overpowering. Even when I added extra cheese and salt and pepp...