Beer-Cheese Soup With Pretzel Croutons



8 servings (serving size: 2/3 cup soup and 2 pretzel rounds)

Recipe from

Oxmoor House

Nutritional Information

Calories 182
Fat 4.8 g
Satfat 3 g
Protein 9.5 g
Carbohydrate 21.3 g
Cholesterol 18 mg
Iron 0.3 mg
Sodium 759 mg
Caloriesfromfat 26 %
Fiber 0.2 g
Calcium 289 mg


1 2 ounces light processed cheese, cubed (such as Velveeta Light)
2 cups fat-free half-and-half
1 (12-ounce) can light beer
1 garlic clove, minced
5 tablespoons all-purpose flour
1/2 cup water
1/4 teaspoon ground red pepper
4 tablespoons chopped fresh chives
16 unsalted pretzel rounds (such as Paul Newman's)


Combine first 4 ingredients in a large saucepan; cook, uncovered, over medium-low heat, stirring frequently, until cheese melts.

Combine flour and water, stirring with a whisk; add to cheese mixture. Cover and cook over medium-low heat 15 minutes, stirring constantly, or until mixture is slightly thick. Stir in red pepper. Ladle into bowls; sprinkle with chives, and top with pretzels.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note