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Dark Beer Cheese Soup

Dark Beer Cheese Soup

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
EMMALA

EMMALA

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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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 2009 mg
  • 80%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Blazer
13

Blazer

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.

Smiley
12

Smiley

1/14/2009

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

Traci
11

Traci

11/15/2008

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

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