Best 2 30 Minute Beer Cheese Soup Recipes

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Indulge in the ultimate comfort food experience with our creamy and flavorful beer cheese soup, ready in just 30 minutes! This rich and cheesy soup is a perfect blend of sharp cheddar, smooth cream cheese, and the unique taste of your favorite beer. With a hint of garlic and onions, this soup is sure to warm your soul on a chilly day. But that's not all! This article also features a collection of delectable soup recipes that will tantalize your taste buds. From the classic tomato soup with a tangy twist to the hearty and flavorful chili, this article has something for every soup lover.

Let's cook with our recipes!

30-MINUTE BEER CHEESE SOUP



30-Minute Beer Cheese Soup image

Love beer cheese soup? Here's a version you can make in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 12

1/2 cup butter or margarine
3/4 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 cup quick-mixing flour
1/2 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
3 cups Progresso™ chicken broth (from 32-oz carton)
1 cup whipping cream
4 cups shredded sharp Cheddar cheese (16 oz)
1 can (12 oz) beer

Steps:

  • In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
  • Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
  • Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

Nutrition Facts : Calories 790, Carbohydrate 26 g, Cholesterol 195 mg, Fat 7, Fiber 1 g, Protein 28 g, SaturatedFat 40 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 5 g, TransFat 2 g

WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

  • In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
  • Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  • Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

Tips:

  • Use a good quality beer for the best flavor.
  • Don't boil the beer, as this will cook off the alcohol and ruin the flavor.
  • Shred the cheese yourself for a better texture.
  • Add a dollop of sour cream or yogurt for a tangy flavor.
  • Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This 30-minute beer cheese soup is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beer. The soup is creamy and flavorful, with a slightly tangy taste from the beer. It is sure to be a hit with your family and friends.

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