Beer-Cheese Soup With Pretzel Croutons

Beer-Cheese Soup With Pretzel Croutons

Oxmoor House JANUARY 2002

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 4.8g
  • Saturated fat: 3g
  • Protein: 9.5g
  • Carbohydrate: 21.3g
  • Cholesterol: 18mg
  • Iron: 0.3mg
  • Sodium: 759mg
  • Calories from fat: 26%
  • Fiber: 0.2g
  • Calcium: 289mg

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Beer-Cheese Soup With Pretzel Croutons recipe