Beer and Cheese Soup

Beer and Cheese Soup


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To make this soup a little lighter, use a low-fat sour cream and reduced-fat Cheddar cheese instead of the regular versions.

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Time needed

15 min preparation + 10 min cooking


  • 2 Tbs. butter
  • 2 med. carrots, finely chopped
  • 1 lg. onion, chopped
  • 1 med. stalk celery, finely chopped
  • 1/4 C. all-purpose flour
  • 1 12-oz. bottle or can beer
  • 2 C. vegetable broth
  • 1/2 tsp. salt
  • 1 C. sour cream
  • 2 C. shredded sharp Cheddar cheese

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In 3-quart saucepan, melt butter over medium heat. Add carrots, onion and celery; cook, stirring occasionally, until tender. Stir in flour. Gradually stir in beer, broth and salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until vegetables are tender. Remove saucepan from heat. Add sour cream and cheese; stir until cheese is melted.

Serve with: Down Home Biscuits

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