Dark Beer Cheese Soup
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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. 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