Beer Cheese Soup Recipe
- 2 tablespoons finely chopped onion
- 1/2 teaspoon butter
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 1 cup beer or nonalcoholic beer
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon paprika
- 3/4 pound process cheese (Velveeta), cubed
- In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil). Yield: 6 servings.
Reviews for Beer Cheese Soup(9)
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I have made this soup. You can cut down on the sodium by using only soups which are labeled "heart healthy." I added one can Campbell's cheddar cheese soup, which is "Heart Healthy." Substituted half & half for milk. Used 1 lb extra sharp Cheddar which I shredded into the soup...NO VELVEETA! Added grated parmasean and one bottle DARK beer. Also added 8 oz container WHIPPED cream cheese for added flavor, texture. Delicious!
Sounds great tasting but using canned soup puts in too much sodium.
@ bethshiels. I could give you the recipe for the ultimate beer and cheddar soup but I think not. You would only whine over the time required to produce it. Your choice of beer, to the largest degree, is irrevelant. The choice of cheese makes the difference. It's called real cheese, NOT processed crap. If I want chiz whiz I'll buy a jar.
Yummy! I hit it with the stick blender before adding the cheese (husband not a fan of celery but what he doesn't know...), this really makes quite a bit of soup so for the two of us I'll halve the recipe next time. Thanks for sharing this one!
This was OK; but very, very rich. I loved the flavor but more for a fondue than a soup.