Cheesy Beer and Vegetable Soup

    (190)
    1 hour

    A super-easy, yet robustly flavoured vegetable soup recipe. Potatoes, celery, carrots, onion, cauliflower and broccoli are simmered in a beer-flavoured cheesy soup.


    185 people made this

    Ingredients
    Serves: 6 

    • 4 chicken stock cubes
    • 350ml beer
    • 1 litre water
    • 225g cubed potatoes
    • 125g celery, chopped
    • 125g carrots, diced
    • 1 onion, chopped
    • 285g frozen cauliflower florets
    • 285g frozen broccoli florets
    • 2 (295g) tins cream of chicken condensed soup
    • 2 1/4 (200g) packs Kraft singles processed cheese, chopped

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. In a large pot over medium high heat, dissolve the stock in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
    2. Stir in the cauliflower and broccoli and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
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    Reviews & ratings
    Average global rating:
    (190)

    Reviews in English (146)

    by
    65

    For those who attended Ohio University and know what "real" beer cheese soup from the Pub is like... I tell you this recipe is pretty close to the famous Wednesday special. It was quick and easy to make. Somebody tell Mike, the secret recipe is out.  -  22 Nov 2005  (Review from Allrecipes US | Canada)

    by
    40

    I highly recommend forgoing the velveeta yuk I used 1 can of cream of chicken & one can of cream of broccoli. Instead of fake cheese, I used 8oz of cabot sharp cheddar & 8oz cabot montery jack. I used dogfish head 90 minute IPA so there was a little bite, but it was mellowed out by the montery jack, I also used fresh cauliflower - delicious!!!  -  21 Jan 2007  (Review from Allrecipes US | Canada)

    by
    32

    This was great! I used low fat cream of chicken soup, low fat processed cheese, and light beer. My boyfriend never had a clue. It was still rich and creamy, but with less fat. I also left out the boullions to cut down on the salt and added garlic and basil to spice it up. Wonderful!  -  18 Oct 2002  (Review from Allrecipes US | Canada)

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