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30-Minute Beer Cheese Soup

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30-Minute Beer Cheese Soup
  • Prep 30 min
  • Total 30 min
  • Servings 5
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Love beer cheese soup? Here's a version you can make in just 30 minutes!
Updated Mar 19, 2013

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Popped popcorn is the classic garnish for beer cheese soup.

Nutrition

790 Calories, 64g Total Fat, 28g Protein, 26g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
790
Calories from Fat
570
Total Fat
64g
98%
Saturated Fat
40g
200%
Trans Fat
2g
Cholesterol
195mg
66%
Sodium
1240mg
52%
Potassium
280mg
8%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
7%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
2%
2%
Calcium
50%
50%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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