Dark Beer Cheese Soup

This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 387 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 2 onions, chopped
• 6 cups water
• ⅔ cup Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 2 cups cauliflower florets
• 1 ½ cups baby carrots
• 2 potatoes, chopped
• 1 (12 fluid ounce) bottle dark beer
• 3 celery ribs, chopped
• 6 chicken bouillon cubes
• 1 (16 ounce) package processed cheese
• ⅔ cup shredded Cheddar-Monterey Jack cheese blend

Recipe Instructions

Step 1

Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.