EASY CHEESY BEER SOUP
This very rich and creamy beer soup is perfect for game day or to treat yourself if you want to be indulgent. The crumbled bacon puts it over the top!
Provided by Margrettajoy
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
- Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 14.8 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 18.7 g, SaturatedFat 13.1 g, Sodium 1035.5 mg, Sugar 9.8 g
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
CHEESEBURGER SOUP I
I use sharp cheddar cheese because I like the taste but any cheddar is good.
Provided by Auntylene
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
- Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
- Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
- Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 22.6 g, Cholesterol 80.9 mg, Fat 27.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.4 g, Sodium 595.6 mg, Sugar 4.5 g
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
BEER CHEESE SOUP II
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g
POTATO BEER CHEESE SOUP
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
CHEESEBURGER SOUP
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
CHEDDAR BEER SOUP
Steps:
- Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
- Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
- Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
- Serve sprinkled with bacon.
BEER CHEESE SOUP V
Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!
Provided by Kathe Bonfield
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
- When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 13 g, Cholesterol 84.5 mg, Fat 30.2 g, Fiber 0.8 g, Protein 12.6 g, SaturatedFat 18.9 g, Sodium 416.5 mg, Sugar 1.2 g
CHEESY BRAT STEW FOR THE SLOW COOKER
This is a delicious stew! Easy to make and wonderful to eat. Great for those chilly days watching football games.
Provided by SGUSE
Categories Soups, Stews and Chili Recipes Stews
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
Nutrition Facts : Calories 603.5 calories, Carbohydrate 35.1 g, Cholesterol 102.4 mg, Fat 40.4 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 17.2 g, Sodium 1487 mg, Sugar 3.7 g
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
CHEESEBURGER PARADISE SOUP
Steps:
- In a Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.
Nutrition Facts : Calories 370 calories, Fat 20g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 947mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.
CHEDDAR BEER SOUP
Provided by Claire Robinson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.
CHEESY BEER BRAT SOUP
A cheesy, Wisconsin winter soup utilizing local beer. As with any recipe there are hundreds or thousands of variations on this basic recipe. We set this cheese/beer/brat soup apart from others with a couple primary distinctions. Being a beer nerd, when I add beer to a recipe I consider the style of beer seriously. To me beer is not just whatever you happen to have in the cooler/fridge etc. Here we've slected a locally available pale ale from Ale Asylum in Madison, WI. It lends some great color to the soup and the prominent hop presence in this ale adds a great flavor without being overwhelming. To replicate this recipe without Ale Asylum's Hopalicious you can substitute any quality pale ale or IPA. Ask your local specialty retailer for tips or look for anything with "pale ale" or "IPA" on the bottle. Sierra Nevada Pale Ale is probably the most widely available and is a suitable substitute. If you've any other questions, feel free to ask! Secondly, the brats. Brats should be cooked ahead of time in 12 ounces of the same beer that is being used in the soup. We typically cook our brats in a pan with beer and most of a whole onion until they're just cooked through then I throw them on my Big Green Egg and, using only natural lump charcoal WITHOUT lighter fluid, brown them gently. Then slice and quarter as per the recipe. Fianlly, I can't recommend enough that fresh ingredients be used whenever possible, especially the fresh-pressed garlic and fresh ground black peppers. Cheers!
Provided by Zook and Lola
Categories Winter
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- I know the "Recipe Desription" is long, but please read my notes on the beer and brats. It makes a tremendous difference in the finished product.
- Heat olive oil in soup pot over medium heat.
- add onion, clerey and carrots and cook about 15 minutes or until tender, stirring occasionaly.
- stir in flour and cook for a minute.
- Add potatoes, stock and beer and boil 10-15 minutes or until potatoes are tender.
- Add mustard powder, garlic and black and cayenne peppers.
- Combine milk and worcestershire in small bowl and stir into soup.
- Remove soup from heat and add cheese, stirring until melted and smooth.
- Remove two cups of mixutre, puree in blender or food processor, and return to soup.
- Return soup to low heat and add bratwurst, cooking until heated through, approximately 5-7 minutes.
- Serve with warm, crusty bread, maybe with some softened garlic butter, and, of course, a glass of the beer you used in preparation.
- Send me a note and let me know what you thought!
OTTO'S BEER CHEESE SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
CHEESEBURGER POTATO SOUP
Steps:
- For the toasted sesame buns: Set the oven to broil. Toss the sesame bun chunks on a sheet pan with the oil and a pinch of salt and pepper. Broil until golden brown, about 5 minutes.
- For the cheeseburger potato soup: In a large Dutch oven, cook the bacon over medium heat until crispy, about 7 minutes. Remove to a paper towel lined plate to cool, then roughly chop. Set aside.
- Add the beef and a pinch of salt to the Dutch oven and cook, breaking up with a spoon, until browned, 4 to 5 minutes (it will continue to cook through). Add the onion, carrot, celery and a good pinch of salt and pepper and cook until translucent, about 10 minutes. Add the garlic and mustard powder and cook for another minute. Add the potatoes, stock, parsley, 1 1/2 teaspoons salt and a bunch of turns of pepper and bring to a boil, then simmer until the potatoes are tender (pierce with a fork to check), 30 to 40 minutes.
- Add the heavy cream and 8 ounces cheese and stir until the cheese is melted.
- Finish the soup with the pickle brine. Taste and adjust for seasoning as desired. Ladle the soup into bowls, then top with some of the remaining shredded cheese, pickles, bacon, a drizzle of ketchup, mayo if you're freaky, and toasted sesame buns.
BRAT, BEER AND CHEESE SOUP
Make and share this Brat, Beer and Cheese Soup recipe from Food.com.
Provided by PanNan
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in soup pot over medium heat.
- Add onion, celery and carrots.
- Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
- Stir in flour, cook about 1 minute.
- Add potatoes, stock and beer.
- Bring to a boil and cook 10- 15 minutes or until potatoes are tender.
- Add mustard powder, granulated garlic, salt and peppers.
- Combine milk and Worcestershire sauce in a small bowl.
- Stir into soup.
- Remove soup from heat.
- Add cheese, stirring until cheese is melted and smooth.
- Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
- Puree.
- Stir back into the soup to give it nice body.
- Return to low heat and add sliced, cooked bratwurst.
- Cook until bratwurst is warm- about 5 minutes.
Nutrition Facts : Calories 444.4, Fat 27.9, SaturatedFat 11.6, Cholesterol 64.2, Sodium 883.2, Carbohydrate 26.8, Fiber 2.4, Sugar 5.3, Protein 18.7
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
CHEESY BRATWURST AND BEER SOUP
Make and share this Cheesy Bratwurst and Beer Soup recipe from Food.com.
Provided by belkathy
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
- Sprinkle the flour over the veggies and let cook for a minute.
- Add the potatoes, stock, and beer and bring to a boil.
- Cook 15 minutes or so, until potatoes become tender.
- Add the spices and seasonings, milk and Worcestershire sauce.
- Remove from heat and stir in the cheese until it is melted.
- Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
- Turn the heat back on to low.
- Stir in the bratwurst and allow it to warm through.
EASY CHEESY HAMBURGER SOUP
This is a simple, easy, inexpensive soup that kids and adults love! I usually add about 1 cup frozen corn (thawed), and 1 can of green beans. This really adds to the veggie content, and overall heartiness of the soup. This is my husband's favorite!!!!!
Provided by pixiesmom
Categories Pasta Shells
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 5 quart stock pot brown the ground beef with the onion and garlic.
- Add the tomatoes, water, bouillon, carrots, potatoes and celery.
- Simmer until the veggies are tender (about 15 minutes).
- Add the uncooked pasta- continue to simmer for about 10 minutes- until pasta is near cooked through.
- Add the cubed velveeta- stir until melted.
- Combine the milk and flour- whisk until smooth- add to simmering soup, stir until thickened.
- (you may have to adjust the milk flour ratio to desired consistency.).
Nutrition Facts : Calories 503.3, Fat 21.9, SaturatedFat 11, Cholesterol 87.2, Sodium 1240.5, Carbohydrate 49.3, Fiber 5.4, Sugar 9.7, Protein 27.6
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