Love beer cheese soup? Here's a version you can make in just 30 minutes!
30-Minute Beer Cheese Soup
- Prep Time 30 min
- Total 30 min
- Servings 5
- Ingredients 12
Ingredients
- 1/2 cup butter or margarine
- 3/4 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 cup quick-mixing flour
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 3 cups Progresso™ chicken broth (from 32-oz carton)
- 1 cup whipping cream
- 4 cups shredded sharp Cheddar cheese (16 oz)
- 1 can (12 oz) beer
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Make With
Progresso Broth
Instructions
-
Step1In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
-
Step2Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
-
Step3Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
Nutrition
790
Calories
64g
Total Fat
28g
Protein
26g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 790
- Calories from Fat
- 570
- Total Fat
- 64g
- 98%
- Saturated Fat
- 40g
- 200%
- Trans Fat
- 2g
- Cholesterol
- 195mg
- 66%
- Sodium
- 1240mg
- 52%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 5g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 2%
- 2%
- Calcium
- 50%
- 50%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 7 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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