Dark Beer Cheese Soup

Dark Beer Cheese Soup

by Emilia Fernandez 1 year ago
4.2 (9)
1 hour
386.5 kcal
20.6 g carbs
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Description

This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!

Ingredients
  • 2 potatoes, chopped
  • 2 onions, chopped
  • 3 celery ribs, chopped
  • 1 ½ cups baby carrots
  • 2 cups cauliflower florets
  • 6 cups water
  • 6 chicken bouillon cubes
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 (16 ounce) package processed cheese
  • ⅔ cup Parmesan cheese
  • ⅔ cup shredded Cheddar-Monterey Jack cheese blend
  • 1 (12 fluid ounce) bottle dark beer
Directions
  1. 1. Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon 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-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.
Nutrition Facts
serving: 8 servings
calories: 386.5 kcal
carbohydrates: 20.6 g
protein: 21.3 g
saturated fat: 14.6 g
cholesterol: 70.3 mg
sodium: 2008.9 mg
fiber: 4.1 g
sugar: 4.5 g