Dark beer homebrew cheese soup

Dark Beer Cheese Soup

I tried this recipe out because I thought it sounded good and the Husband likes dark beer and we usually have some of his homebrew on hand. It looked and smelled really good until I put the beer in. ¬†He really liked it, but I thought it tasted too beery (he didn’t taste it at all) and I’m not at all a fan of dark beer. So I sent a crockpot full with him to work. ūüėõ Maybe it would have been better using a not so strong tasting beer.

The Recipe:

  • 2¬†potatoes, chopped
  • 2¬†onions, chopped
  • 3¬†celery ribs, chopped
  • 1 1/2 cups¬†baby carrots
  • 2 cups¬†cauliflower¬†florets
  • 6 cups¬†water
  • 6¬†chicken bouillon cubes
  • 1 teaspoon¬†Worcestershire sauce
  • 1/2 teaspoon¬†ground black pepper
  • 1 clove¬†garlic, minced
  • 1 (16 ounce) Velveeta cheese
  • 2/3 cup¬†Parmesan cheese
  • 2/3 cup¬†shredded Cheddar-Monterey Jack cheese blend
  • 1 (12 fluid ounce) bottle¬†dark beer


    Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. (I don’t have a food processor, so I did it in several batched in my Magic Bullet) 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. I topped it with bacon bits and green onions.

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