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Beer and Cheese Soup

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  • Prep 15 min
  • Total 55 min
  • Servings 15
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This soup's for you! It tastes great and is filled with flavor from its base of chicken broth and beer, unique blend of spices and real cheese.
Updated Mar 7, 2010
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Ingredients

  • 1/4 cup plus 2 tablespoons butter or margarine
  • 3 medium onions, chopped (1 1/2 cups)
  • 3 cans (12 ounces each) beer
  • 3 medium carrots, finely chopped (1 1/2 cups)
  • 3 medium celery stalks, finely chopped (1 1/2 cups)
  • 6 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1 tablespoon ground cumin
  • 2 1/2 teaspoons salt
  • 3/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon pepper
  • 3 cups sour cream
  • 12 ounces Cheddar or Monterey Jack cheese, cut into 1/4-inch cubes (3 cups)
Make With
Progresso Broth

Steps

  • 1
    Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in beer, carrots and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
  • 2
    Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer 30 minutes; remove from heat. Stir in sour cream; sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Alcohol boils at a lower temperature than water, so most of the alcohol evaporates from the soup during cooking.
  • tip 2
    For a little crunch, garnish bowls of this soup with popped popcorn, croutons or oyster crackers.

Nutrition

295 Calories, 25 g Total Fat, 10 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
225
Total Fat
25 g
Saturated Fat
15 g
Cholesterol
75 mg
Sodium
1030 mg
Potassium
280 mg
Total Carbohydrate
8 g
Dietary Fiber
1 g
Protein
10 g
% Daily Value*:
Vitamin A
54%
54%
Vitamin C
2%
2%
Calcium
18%
18%
Iron
2%
2%
Exchanges:
2 Vegetable; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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