Beer and Cheese Soup

Beer and Cheese Soup

Beer and Cheese Soup

Prep and Cook Time 20 minutes


Makes 6 (1-cup) servings


2 to 3 slices pumpernickel or rye bread
3 tablespoons water
3 tablespoons cornstarch
1/4 cup finely chopped onion
1 tablespoon butter or margarine
3/4 teaspoon dried thyme leaves
2 cloves garlic, minced
1 can (about 14 ounces each) chicken broth
1 cup beer
6 ounces American cheese, shredded or diced
4 to 6 ounces sharp Cheddar cheese, shredded
1/2 teaspoon paprika
1 cup milk


  1. Preheat oven to 425°F. Slice bread into 1/2-inch cubes; place on baking sheet. Bake 10 to 12 minutes, or until crisp, stirring once; set aside.
  2. While bread is in oven, stir 3 water into cornstarch in small bowl; set aside. Place onion, butter, thyme and garlic in 3-quart saucepan; cook over medium-high heat 3 to 4 minutes or until onion is tender. Add broth; bring to a boil. Stir in beer, cheeses and paprika. Reduce heat to low; whisk in milk and cornstarch mixture. Stir until cheese melts and soup bubbles and thickens. Ladle into bowls. Top with croutons.

Nutritional Information

Calories 296
Calories from Fat 55 %
Total Fat 18 g
Cholesterol 61 mg
Carbohydrate 18 g
Fiber <1 g
Protein 12 g
Sodium 1111 mg

Dietary Exchange

Starch 1-1/4
Meat 1-1/2
Fat 3

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