Best 2 30 Minute Beer Cheese Soup Recipes
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.
Check out the recipes below so you can choose the best recipe for yourself!
30-MINUTE BEER CHEESE SOUP
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
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
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
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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