Recipe By MARLEE
Rating
Published Mar 21st
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 8 servings Calories 204.2

Creamy and wonderful with veggies. Oh, what the heck, add the whole can of beer. Serve with a small dollop of sour cream and some parsley or croutons. It is a great recipe — enjoy!

Recipe Ingredients

  • 2 tablespoons butter
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 3 (14.5 ounce) cans chicken broth
  • 8 ounces shredded Cheddar cheese
  • ½ cup all-purpose flour
  • ½ teaspoon prepared Dijon-style mustard
  • 1 (12 fluid ounce) can or bottle beer

Cooking Directions

  1. 1 In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.
  2. 2 Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.

Nutrition Facts

  • Calories 204.2
  • Carbohydrate 11.8 g
  • Cholesterol 37.4 mg
  • Fat 12.4 g
  • Fiber 1.2 g
  • Protein 8.6 g
  • Saturated Fat 7.8 g
  • Sodium 227.1 mg
  • Sugar 2 g

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Reviews

  1. Pretty good! I'd suggest using 2 cans of broth and a whole beer and then adjusting thickness with the remaining broth if you want more beer flavor and a thicker soup. This recipe can be made gluten free if you have gluten free broth beer and flour. When I made it GF I had to - Read more ...
  2. Nice light tasting soup! I wish it were a little thicker but I couldn't NOT use a full can of beer - that'd just be.. wrong. Used just 1 Tbsp butter to saute all the veggies and it worked just fine. Also pureeing the entire soup made a wonderfully consistent tasting/textured soup!
  3. Wow I followed this recipe to a T and we were disappointed. Maybe it's because I used a Bock beer (Shiner) but the cheese almost seemed to curdle when I poured in the beer. The flavor was just not there rather sour. I will be looking for a new recipe if I feel like experimenting - Read more ...
  4. PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to make this one again.
  5. I'm vegetarian so I used vegetable broth instead of chicken broth. I didn't have dijon mustard so we substituted regular. It was delicious!
  6. A good version of beer and cheese soup. I added garlic to the mix and I also added some pieces of cooked bacon to the soup before serving. Always a hit.
  7. Great recipe! I added a bit more dijon mustard and a bit of freshly ground pepper in the final stages and it turned out great. Also I used a can of Coors Light and it tasted fine to me. Thanks for sharing!!!
  8. Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies - Read more ...
  9. Great recipe! Remember to use a regular(not light)beer if you want a stronger beer flavor.
  10. I really enjoyed this recipe. Instead of the shredded cheese I use Cheese Whiz - which makes it really creamy. Thanks for sharing!
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