Beer-Cheese Soup

Yield: 5 servings (serving size: 1 1/2 cups soup and 3 toast triangles).
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 23%
  • Fat: 8.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 21.1g
  • Carbohydrate: 41.9g
  • Fiber: 0.0g
  • Cholesterol: 20mg
  • Iron: 0.0mg
  • Sodium: 896mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 1 tablespoon reduced-calorie margarine
  • 1 cup peeled, chopped baking potato
  • 1/2 cup diced carrot
  • 1/2 cup diced zucchini
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 cup flat light beer
  • 1/4 cup water
  • 1/4 teaspoon ground red pepper
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 2 cups evaporated skimmed milk
  • 1/2 cup all-purpose flour
  • 1 (8-ounce) loaf light process cheese spread, cubed
  • 1 tablespoon minced fresh parsley
  • Peppered Toast Triangles


  1. Coat a Dutch oven with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add potato and next 4 ingredients; saute until crisp-tender.
  2. Add beer and next 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
  3. Combine milk and flour, stirring until smooth. Add flour mixture to vegetable mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese and parsley, stirring until cheese melts. To serve, ladle soup into individual bowls, and serve with Peppered Toast Triangles.
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