Cheese Beer and Vegetable Soup

    3 hours

    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.

    13 people made this

    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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    Reviews in English (16)


    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)