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Beer Cheese Soup

Onion, parsley, paprika and beer flavor this smooth rich soup. A family friend used to invite us up for Sunday supper and served this several times. It was so simple and good, I got the recipe for my daughter, who was just learning to cook. —Sharon Lock, Forman, North Dakota.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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).
Nutrition Facts
1 cup: 269 calories, 18g fat (11g saturated fat), 45mg cholesterol, 1077mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 13g protein.

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  • shalice84
    Oct 15, 2017

    Why are we making soup with premade soup as the base?

  • mjlouk
    Jan 24, 2015

    I did not care for this at all. My husband seemed to like it but I thought it was pretty awful. I didn't like all the little chunks of celery. It just had this terrible after taste. I will try to find a recipe that uses less processed ingredients.

  • leighla317
    Mar 25, 2014

    This is one recipe that I can guarantee I will never make again. I followed the recipe as written, using low sodium soup and 2% milk Velveeta. It was very thick and the cheese was incredibly overpowering. No hint of beer flavor. There was also a weird aftertaste that I am not sure how to describe...almost cinnamon-y. My husband will typically eat just about anything, even if I dislike the flavor, but this is one of a very few recipes in our 16 year marriage that he actually suggested throwing out. I guess that's what I get for using processed junk instead of taking the time to make it right.

  • murphykenw
    Jan 20, 2014

    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!

  • califjim
    Jun 10, 2012

    Sounds great tasting but using canned soup puts in too much sodium.

  • vieux
    Mar 20, 2012

    @ 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.

  • dzm388
    Jan 29, 2012

    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!

  • katlaydee3
    Dec 14, 2011

    This was OK; but very, very rich. I loved the flavor but more for a fondue than a soup.

  • Bethshiels
    Oct 14, 2011

    I will keep looking for a better Beer Cheese soup recipe. Maybe if I had used a higher quality beer this would have turned out better.

  • maverik
    Dec 4, 2010

    Love this recipe! No worries about your cheese curdling with this one - but you still get an authentic "beer cheese soup" flavor. I'm so happy I found this recipe - will make again and again!