Beer-Cheese Soup

Name: Beer-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped celery; 1 c. chopped onion; 1 c. chopped carrots; 6 c. chicken broth; dash of Tabasco sauce; 1 Tbsp. Worcestershire sauce; 1/2 tsp. dry mustard; 1/2 c. grated Cheddar; 1/2 c. flour; 12 oz. beer

Eats Now Editorial Team · 885 kcal · Soups & Stews

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Beer-Cheese Soup – a delicious recipe with celery, onion, carrots, chicken broth, Tabasco sauce, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 c. chopped celery
1 c. chopped onion
1 c. chopped carrots
6 c. chicken broth
dash of Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 c. grated Cheddar
1/2 c. flour
12 oz. beer

1
Saute onion, celery and carrots until soft.
2
Put in soup pot. Add chicken broth.
3
Heat until very warm.
4
Add Tabasco sauce, Worcestershire sauce and mustard.
5
Mix cheese with flour and add to soup.
6
Stir until cheese is melted.
7
Add beer.
8
Serve with garlic croutons.
9
Sausage can be added for a complete meal.

885

kcal

Calories

Fat

Carbs

124

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 c. chopped celery, 1 c. chopped onion, 1 c. chopped carrots, 6 c. chicken broth, 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.

Quick Info

Servings
4 servings
Calories
885 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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