Abode Recipes

Soups On: Healthy-ish Beer Cheese Soup

December 3, 2019

This recipe started completely by accident. I’ve made beer cheese soup before, it’s one of my faves. Who wouldn’t love a hot pot of melted cheese? After making my Asian Inspired Soup and having a serving of just vegetables in broth leftover, I started to think of what I could use this for other than just a vegetable soup. Thus, this recipe was born.

I was fully aware this recipe could have ended badly, but I figured what was the harm in trying? Not to mention this fully fits in to my belief of cook outside the lines. You can make this recipe with any leftover veggie soup. But if you don’t have a soup ready to be transformed, I have a quick extra step you can take. The steps are mostly still the same, you just may need to make a quick detour. This recipe sounds complicated, but I promise, it’s not. This crowd pleaser will surely not disappoint.


  • Left over soup or Left over Soup Replacement
  • 8 oz of Cheddar cheese – either sharp or mild; shredded
  • 8 oz of Havarti Cheese; shredded
  • 2 tbsp of flour
  • 2 tbsp of butter
  • 1/2 Quart of Whole Milk
  • 1 bottle of Lagar

Left Over Soup Replacement

In the event you don’t have a soup to be jazzed up, you can make a quick sauteed veggie medley to replace it.


  • 1 small onion
  • 2 carrots
  • 3 stocks of celery
  • optional, chard stems or bok choy
  • 2 cups of vegetable stock

Rough chop all the veggies then add these items to the food processor for a very fine chop. Saute the mixture over medium heat in a dry pan for about 5 min until everything is tender. Stir as needed as not to burn the veggies.

Leftover soup

Very easy, take your left over and put it in the food processor so you have a fine chop of everything. (you can leave the broth in)

Heat this over a medium heat.

With you leftover soup/ replacement, heat over medium heat. Add the Lagar in and all with veggies and let this reduce and the alcohol cook out. Whist this is happening start of the “Cheese” part. Make a roux from the flour and butter (this is the thickening agent) over a medium heat. Once it thickens whisk in the milk so the roux is well combine and allow this to heat for 5 min. Stir in the cheese and whisk it in so it’s a smooth and creamy consistency. Combine the Veggie mixture to the cheese sauce and mix together. Use an immersion blender if needed to get a smooth and creamy soup.

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