Beer-Cheese Velvet Soup Recipe

Beer-Cheese Velvet Soup Recipe
Beer-Cheese Velvet Soup Recipe photo by Taste of Home
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Beer-Cheese Velvet Soup Recipe

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This soup was a hit with a group of German exchange teachers who visited our high school. I usually serve it with soft pretzels or crusty bread, and it's also a treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 1 bottle (12 ounces) light beer
  • 4 cups chicken or vegetable stock, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded cheddar cheese
  • Bread bowls, crumbled bacon, shredded cheddar cheese, optional

Directions

In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne.
Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese. Yield: 8 servings.
Originally published as Beer-Cheese Velvet Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p228

Nutritional Facts

3/4 cup: 450 calories, 36g fat (22g saturated fat), 102mg cholesterol, 925mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 17g protein.

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  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 1 bottle (12 ounces) light beer
  • 4 cups chicken or vegetable stock, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded cheddar cheese
  • Bread bowls, crumbled bacon, shredded cheddar cheese, optional
  1. In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne.
  2. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese. Yield: 8 servings.
Originally published as Beer-Cheese Velvet Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p228

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