Beer-Cheese Soup Recipe

Name: Beer-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 tablespoon reduced-calorie margarine; 1 cup peeled, chopped baking potato; 1/2 cup diced carrot; 1/2 cup diced zucchini; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1 cup flat light beer; 1/4 cup water; 1/4 teaspoon ground red pepper; 1 (14 1/4-ounce) can no-salt-added chicken broth; 2 cups evaporated skimmed milk; 1/2 cup all-purpose flour; 1 (8-ounce) loaf light process cheese spread, cubed; 1 tablespoon minced fresh parsley

Servings: persons

Vegetable cooking spray
1 tablespoon reduced-calorie margarine
1 cup peeled, chopped baking potato
1/2 cup diced carrot
1/2 cup diced zucchini
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup flat light beer
1/4 cup water
1/4 teaspoon ground red pepper
1 (14 1/4-ounce) can no-salt-added chicken broth
2 cups evaporated skimmed milk
1/2 cup all-purpose flour
1 (8-ounce) loaf light process cheese spread, cubed
1 tablespoon minced fresh parsley

1
Coat a Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add potato and next 4 ingredients; saute until crisp-tender.
2
Add beer and next 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
3
Combine milk and flour, stirring until smooth. Add flour mixture to vegetable mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese and parsley, stirring until cheese melts. To serve, ladle soup into individual bowls, and serve with Peppered Toast Triangles.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vegetable cooking spray, 1 tablespoon reduced-calorie margarine, 1 cup peeled, chopped baking potato, 1/2 cup diced carrot, and more.

Yes, Beer-Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Cheese Soup

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