Beer Cheese Soup

Gluten Free
Health score
4%
Beer Cheese Soup
45 min.
6
416kcal

Suggestions


If you're looking to warm your soul and tantalize your taste buds, this delicious Beer Cheese Soup is the perfect choice! Ready in just 45 minutes, this gluten-free delight is ideal for lunch, dinner, or any meal when you're craving comfort food with a twist. Imagine a creamy, velvety soup that combines the rich flavors of Colby and Co-Jack cheese with the subtle kick of cayenne pepper, all while being complemented by the depth of your favorite brew. Each spoonful is a harmonious blend of savory goodness that is sure to please cheese lovers and beer aficionados alike.

This Beer Cheese Soup not only provides a satisfying meal but is also surprisingly simple to make. With just a handful of ingredients and a few steps, you’ll be able to serve up a dish that's both impressive and crowd-pleasing. The combination of tender onions, aromatic spices, and the creamy texture make it a delightful main dish to share with family and friends.

Whether you're cozying up on a chilly evening or entertaining guests, this hearty soup pairs beautifully with Peppered Parmesan Shortbread for a complete experience. Keep it easy and indulgent, and prepare to be wowed by a recipe that delivers both flavor and comfort in every bite!

Ingredients

  • 0.5 cup beer 
  • tablespoons butter 
  • 0.3 teaspoon ground pepper spice islands®
  • 2.5 cups chicken broth 
  • tablespoon cornstarch argo®
  • tablespoons cornstarch argo®
  • 0.5 teaspoon pepper white spice islands®
  • cup cup heavy whipping cream 
  • 12 ounces monterrey jack cheese shredded
  • 0.5 cup onion finely chopped
  • 0.5 teaspoon thyme leaves spice islands®

Equipment

  • pot

Directions

  1. MELT butter in a large pot set over medium heat.
  2. Add onion, thyme, white and cayenne peppers; cook until onions are tender, 3 to 4 minutes.
  3. Combine chicken broth, beer and 2 tablespoons corn starch, stirring until corn starch is dissolved.
  4. Add to pot and bring to a boil. Reduce heat. SIMMER 5 minutes.
  5. Add cream. TOSS cheese with 1 tablespoon corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. If desired, add hot sauce. SERVE immediately. Delicious served with Peppered Parmesan Shortbread.

Nutrition Facts

Calories416kcal
Protein15.41%
Fat77.08%
Carbs7.51%

Properties

Glycemic Index
28.58
Glycemic Load
0.68
Inflammation Score
-7
Nutrition Score
9.13304347059%

Flavonoids

Catechin
0.07mg
Epicatechin
0.02mg
Apigenin
0.01mg
Luteolin
0.08mg
Isorhamnetin
0.67mg
Kaempferol
0.25mg
Myricetin
0.01mg
Quercetin
2.71mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:415.74kcal
20.79%
Fat:35.5g
54.61%
Saturated Fat:20.76g
129.72%
Carbohydrates:7.78g
2.59%
Net Carbohydrates:7.43g
2.7%
Sugar:2.44g
2.71%
Cholesterol:97.24mg
32.41%
Sodium:759.91mg
33.04%
Alcohol:0.77g
100%
Alcohol %:0.41%
100%
Protein:15.97g
31.94%
Calcium:459.64mg
45.96%
Phosphorus:287.59mg
28.76%
Vitamin A:1230.86IU
24.62%
Vitamin B2:0.37mg
21.5%
Selenium:10.11µg
14.45%
Zinc:1.9mg
12.66%
Vitamin B12:0.56µg
9.37%
Vitamin D:0.97µg
6.5%
Magnesium:22.38mg
5.6%
Vitamin E:0.72mg
4.82%
Vitamin B6:0.09mg
4.35%
Manganese:0.08mg
4.21%
Folate:15.73µg
3.93%
Potassium:130.91mg
3.74%
Iron:0.63mg
3.48%
Vitamin B1:0.05mg
3%
Vitamin K:2.81µg
2.67%
Vitamin B5:0.26mg
2.58%
Copper:0.05mg
2.41%
Vitamin B3:0.42mg
2.1%
Vitamin C:1.6mg
1.94%
Fiber:0.35g
1.41%
Source:My Recipes