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.