Cheese Beer and Vegetable Soup
This soup is creamy and thick - the perfect winter warmer. Cauliflower, potatoes, onions and celery are simmered in a cheesy beer soup. Enjoy with thick slices of crusty bread.
Ingredients
Makes: 8
- 2 potatoes, chopped
- 2 onions, chopped
- 3 sticks celery, chopped
- 200g baby carrots
- 200g cauliflower florets
- 1.5 litres water
- 6 cubes chicken stock
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1 clove garlic, finely chopped
- 450g processed cheese, such as Kraft singles, unwrapped and chopped
- 55g Parmesan cheese, grated
- 75g Cheddar cheese, grated
- 350ml dark beer
Method
Prep:30min ›
Cook:1hr ›
Extra time:1hr30min ›
Ready in:3hr
- Place the potatoes, onions, celery, carrots and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, stock cubes, Worcestershire sauce, pepper and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar cheese and beer; heat until the cheese is completely melted. Serve immediately.
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Reviews & ratings
Average global rating:
(15)
Reviews in English (14)
I used a package of frozen diced potatoes with peppers/onions and that cut down on the chopping. Excellent soup, best I've found on this site for beer cheese. - 22 Dec 2008 (Review from Allrecipes US | Canada)
Very good, but used Newcastle Brown Ale, and should have gone with a darker and sweeter beer. - 13 Jan 2009 (Review from Allrecipes US | Canada)
Very Good! I added sausage to it for added flavor. Nice on a cold day. - 15 Nov 2008 (Review from Allrecipes US | Canada)
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