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Beer Cheese Soup

 Beer Cheese Soup
Onion, parsley, paprika and beer flavor this smooth rich soup sent in by Sharon Lock of Forman, North Dakota. β€œA family friend used to invite us up for Sunday supper and served this several times,” Sharon recalls. β€œIt was so simple and good, I got the recipe for my daughter, who was just learning to cook.”
6 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 269 calories, 18 g fat (11 g saturated fat), 45 mg cholesterol, 1,077 mg sodium, 12 g carbohydrate, trace fiber, 13 g protein.