30-Minute Beer Cheese Soup

30-Minute Beer Cheese Soup

Love beer cheese soup? Here's a version you can make in just 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

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
  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.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Popped popcorn is the classic garnish for beer cheese soup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 790
    • (Calories from Fat 570),
  • Total Fat 64g
    • (Saturated Fat 40g,
    • Trans Fat 2g),
  • Cholesterol 195mg;
  • Sodium 1240mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 28g;
Percent Daily Value*:
    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.