Beer Cheese Soup V

What’s your go-to meal when you’re feeling under the weather? If it’s soup, this recipe is perfect for you. It’s easy to make and only requires a few ingredients!

prep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 servings


½ cup grated Parmesan cheese

½ cup diced onion

½ cup diced celery

¾ cup butter

5 ounces shredded Cheddar cheese

¾ cup all-purpose flour

½ teaspoon ground dry mustard

½ cup diced carrots

5 ounces shredded Monterey Jack cheese

1 (14.5 ounce) can chicken broth

1 (12 fluid ounce) can or bottle beer


In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.

When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

Nutrition Facts:

Per Serving: 383 calories; protein 12.6g; carbohydrates 13g; fat 30.2g; cholesterol 84.5mg; sodium 416.5mg.

Scroll to Top