Beer and cheddar cheese soup

Beer And Cheddar Cheese Soup Recipe

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Shirley Murtagh


This recipe comes from "" . I haven't yet tried this one but plan to very soon. I have had beer and cheese soup at a restaurant and loved it. You could add some hot sauce to give it a bit of a bite or crushed red peppers your choice. I prefer my soup not too thick but definitely not watery. I would probably add a diced baking potatoes to the soup and at the end of the cooking, puree it with a blender or food processor. I hope you will give this soup a try.

☆☆☆☆☆ 0 votes
2 generous servings
20 Min
30 Min
Stove Top


2+1/2 cups of chicken stock
salt and pepper to taste
6 tbsp butter
1/4 cup celery diced
1/4 cup of onion diced
1/4 tsp dry mustard
3/4 cup of flat beer (i use the whole can)
1 cup cheddar cheese
1/4 cup of carrots diced
1/4 cup of flour
1 tbsp of parmesan cheese


1Saute celery, carrots and onions in butter until tender but not browned.
2Blend in flour, mustard, and chicken stock, Cook 5 minutes.
3Blend in shredded Cheddar cheese, Parmesan cheese and beer.
4Season with salt and pepper to taste.
5Let simmer 20 minutes .
6Serve with French bread and a tossed salad.
7Makes 2 generous servings

About Beer and cheddar cheese soup

Main Ingredient: Alcohol
Regional Style: Canadian
Other Tags: Quick & Easy, Heirloom
Hashtag: #soup