Beer Cheese Soup in Bread Bowls

Total Time
40mins
Prep
10 mins
Cook
30 mins

A creamy homemade soup fills a warm and tasty, just-baked bread bowl in just 30 minutes.

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Ingredients

Nutrition

Directions

  1. Bake mini-loaves as directed on bag.
  2. Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  3. Stir in flour; cook 1 minute, stirring constantly.
  4. Gradually add broth and half-and-half, cooking and stirring until thickened.
  5. Add cheese, Worcestershire sauce and beer.
  6. Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
  7. Remove loaves from oven; cool 10 minutes.
  8. Cut top off each loaf.
  9. Lightly press centers of loaves down to form bowls.
  10. Place each bread bowl in individual shallow soup plate.
  11. Spoon soup into each bread bowl.
  12. Sprinkle with chives.
  13. Place top of each loaf next to filled bread bowl.
Most Helpful

4 5

I doubled the recipe & as written it came out more like a cheese sauce. I wish I had added an extra 1-2c chicken broth. But it was very tasty! Except the kids wouldn't eat it. :( I used an extremely flavorful Belgian Doppelbock. I also skipped the bread bowls since we don't care for them. Made for Aussie swap 1/10.

4 5

This was a great beer cheese recipe! I didn't have any American cheese, so I used a mixture of Velveeta, cheddar, and marble jack. Also used skim milk instead of half and half. I didn't put them into the bread bowls, either. (My DH hates them.) Turned out very creamy and delicious! I threw in some broccoli and cauliflower for substance after the initial taste tasting. Perfect portion size for two! Thanks!