Cheese Beer and Vegetable Soup

Cheese Beer and Vegetable Soup

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About this recipe: 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.


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

Prep:30min  ›  Cook:1hr  ›  Extra time:1hr30min  ›  Ready in:3hr 

  1. 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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