Harvest Beer and Cheddar Soup

READY IN: 35mins
Recipe by PalatablePastime

A great soup to go with wursts and other sausages, as well as potato skins, for a comforting cool weather meal.

Top Review by EdsGirlAngie

This had a great taste! I used a vegetable broth instead of chicken broth to keep it vegetarian, and use Warsteiner for the brew. My only problem was that my cheese didn't melt very well - I used a finely shredded sharp cheddar?!? I think this would be an excellent recipe to experiment with, too - different beers and cheeses (hey, two of my favorite things!) ... Thanks SueL!

Ingredients Nutrition


  1. Finely shred cheese, using grater or food processor; set aside.
  2. Saute vegetables in butter in a saucepan with garlic until tender but not browned.
  3. Add flour and mustard, stirring to coat.
  4. Gradually add the broth and cook until slightly thickened.
  5. Add the Tabasco and cheddar and cook, stirring constantly until blended, but do not boil.
  6. Remove from heat and stir in the beer and season to taste with salt; reheat soup to serving temperature, but do not boil.

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