Dijon Cheese and Beer Soup

    1 hour 20 min

    A simply delectable soup. If you love cheese and beer, then this recipe is for you! Sauteed celery, carrots and onion are simmered in a cheese and beer-flavoured chicken stock, before being blended until smooth.

    40 people made this

    Serves: 8 

    • 30g butter
    • 125g celery, chopped
    • 125g carrots, chopped
    • 160g onion, chopped
    • 1.2 litres chicken stock
    • 225g Cheddar cheese, grated
    • 60g plain flour
    • 1/2 teaspoon Dijon mustard
    • 350ml beer

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken stock and bring to the boil; reduce heat and simmer 20 minutes. Puree mixture in a liquidiser, food processor or using a hand blender. Return to pot over medium heat.
    2. Toss Cheddar with flour and stir a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (36)


    Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies, then the beer. Husband went back for seconds...  -  27 Dec 2007  (Review from Allrecipes US | Canada)


    I really enjoyed this recipe. Instead of the shredded cheese, I use Cheese Whiz - which makes it really creamy. Thanks for sharing!  -  29 Jan 2007  (Review from Allrecipes US | Canada)


    PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to make this one again.  -  05 Nov 2008  (Review from Allrecipes US | Canada)