Recipe By MARLEE
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


  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!

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more