Beer Cheese Soup

Enjoy this cheesy soup made with beer, Progresso® chicken broth and veggies that is ready in 30 minutes – perfect for a hearty dinner.

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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 5
 

Ingredients

1/2
cup butter or margarine
3/4
cup finely chopped carrots
1/2
cup finely chopped celery
1/4
cup finely chopped onion
1
cup quick-mixing flour
1/2
teaspoon paprika
1/8
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
3
cups Progresso® chicken broth (from 32-oz carton)
1
cup whipping cream
4
cups shredded sharp Cheddar cheese (16 oz)
1
can (12 oz) beer

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
  • 2 Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
  • 3 Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
  • 1 In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
  • 2 Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
  • 3 Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

EXPERT TIPS

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Expert Tips

Popped popcorn is the classic garnish for beer cheese soup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
790
(
Calories from Fat
570),
% Daily Value
Total Fat
64g
64%
(Saturated Fat
40g,
40%
Trans Fat
2g
2%
),
Cholesterol
195mg
195%;
Sodium
1240mg
1240%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
2%;
Calcium
50%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.