Simple but delectable. Excellent when accompanied with a salad and a loaf of peasant bread. It is best to be ready to go before you start. Cook while stirring constantly over medium-high heat. Do not rush!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup butter
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup diced onion
- ¾ cup all-purpose flour
- ½ teaspoon ground dry mustard
- 1 (14.5 ounce) can chicken broth
- 5 ounces shredded Cheddar cheese
- 5 ounces shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1 (12 fluid ounce) can or bottle beer
Instructions
- In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
- When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 19 g |
| Sodium | 417 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Great soup. I am not a beer drinker. TASTE the beer first. I added one that was bitter.
I liked this a lot but have a few suggestions/ observations. I think this could benefit from a little less flour and a little more chicken broth. I added a couple of cloves of minced garlic along with a few dashes of hot sauce and dijon mustard for some more zip. I served mine in soup crocks with some popcorn on top. For the folks who don’t like the bitterness, perhaps a lite beer and/or mild cheddar? Darker beer works better with a sharp cheddar. Personally, I like mine a little hoppy so a Pale Ale worked just fine.
I gave it 4 stars because I used aged cheddar cheese. This gave it a stronger flavor which my family did not like. I will try it again with something like kraft cheddar to see if that is a milder flavor. This is a good way to get a little veggies in them without knowing!
Loved this with some sliced sourdough bread! I used the suggestions and added 2/3 cup milk and 1/2 tsp nutmeg and a bit of fresh ground pepper. It was sooooo good! I will definitely be making it again.
This was wonderful! I substituted Gouda for the Monterey Jack cheese and added about 1/4 teaspoon nutmeg. Easy and delicious.
Easy to make, didn’t purée the vegetables and used Bell’s Two Hearted beer to give this soup real flavor!
So I messed up my last review… I added in potatoes, a touch of garlic, and bacon. Turned out awesome!!!
I made this as per the recipe, no changes. Loved the look and consistency but it was very bitter. Would not make it again.
made soup exactly has written to rate. I found the recipe was way too thick with 3/4 cup of flour. It also needed more zip or spice for me, I found it rather bland. It think that is you used less flour and and maybe some Worcestershire sauce or maybe some pepper jack cheese??? I dunno something for some spice. I did however like the use of three cheeses.
I NEVER rate recipes but this was FANTASTIC!!! I used a little more beer because some people said it was thick and added 1T minced garlic. I have to say it’s my new FAVORITE recipe!!!
Very good!
I wanted to make this as much like the jack astors recipe as possible so I added a clove of garlic, 1/4 teaspoon of cayenne pepper, a pinch of ground thyme and some extra water to make it less thick
This was pretty good- different than other soups I’ve had before. It was good w/ bread and salad.
I followed the recipe for everything except the cheese and I subbed the listed cheeses for a cheddar and jack four cheese prepackaged mix that I had on hand. I am minimally skilled in the kitchen (putting it nicely) and it turned out great! I did add some fresh green onions when serving and we had french bread to dip!
Delicious! The best, most authentic beer cheese soup I’ve ever made. I omitted the celery and replaced the dry mustard with a couple squirts of yellow mustard. I will be making this again. Also, it’s great leftover IF you stir it while heating it through on the stove. This takes care of the clumping problem that people have referred to.
Made this with some additional garlic and used homemade vegetable stock instead of canned chicken. Turned out AWESOME. Love this soup. Thanks!
I thought that this was wonderful, but my husband did not like it at all. Don’t think that it was the recipe. I think that he just doesn’t care for beer cheese soup. Probably won’t make it again, however.
This recipe would be good for fondue cheese, but with a little tweeking, adding more beer, chicken broth, adn butter milk, gets it to a soupy consistancy. I also added Real Bacon pieces into it with the onions, carrots, and broccoli. delicious!
This is a super easy and super yummy recipe. The best part is the ingredients are things you always have on hand. I followed the other reviews and added 1/2 tsp nutmeg, left out the veggies, and added 1/2 c milk. I liked it a little thicker.
Delicious! Rich and creamy = exactly what I was looking for to fulfill my craving. Plus it couldn’t have been any easier to make. My changes: I went with suggestions from others and ended up using 2 cans of broth, I only had mild cheddar so I used that instead of the varieties, didn’t blend it, and used about half a bottle of hefe-weizen (if I used more it would’ve been TOO beer-y, but then I’m not much of a beer fan). Served it with Il Fornaio frozen rolls. Perfect soup for a cozy fall day, look forward to making it again. Thank you so much for sharing this recipe.
It did turn out as the recipe says, but I personally did not like the beer and cheese combo, nor did my husband. However, this makes a great cheesy vegetable soup without the beer! =)