Beer Cheese Soup – Served In Bread Bowl

How is your day going?

Breezy day we are having here, it was so nice to be outside this morning. Blue sky, some clouds, not too hot, just lovely. Beautiful weather to be enjoyed for sure 😀 However, since the weather is so nice, the sky was a bit busy with helicopters and a few planes now and then. Sunbathing this morning was fancy with plane view lol I may not have the quiet and serene of a lake view, but plane view can be wonderful as well, trust me! hahaha

Today I would like to share a fancy looking soup, as it is served in bread bowl! This kind of presentation would be perfect for party/gathering, but truth be told, it was only for me and my husband 😀

You can serve any kinds of soup (or chili) in bread bowl, this time was beer cheese soup for us 🙂

  • 1 can cream mushroom soup (248 ml)
  • 1 can cream broccoli soup (248 ml)
  • 2-3 stalks celery; diced thinly
  • 1-2 carrots, sliced thinly
  • 1 small-medium size onion, chopped thinly
  • 1 can beer (500 ml); use Bud Light for less bitter taste
  • 1/2 tsp worcestershire sauce
  • 2 tsps Hungarian paprika powder
  • table blend as needed (like Mrs. Dash)
  • piquancy powder as needed (plenty if you like it hot)
  • Hungarian Vegeta seasoning (substitute with other bouillion powder)
  • 1-2 butter
  • 2 1/2-3 cups shredded cheddar
  • In a bowl, combine cream soups and seasonings.
  • Heat butter and saute onion; add in celery and carrot, cook until tender 
  • Pour in the mixed cream soups, stir
  • Pour in beer bits by bits, stir occasionally
  • Add in cheese and stir well until all melted
  • Adjust flavor
  • Serve

I honestly don\’t like cheese fondu because I find them to be too bitter to the tongue; however, my husband loves cheese soup. When I made this following soup, I thought 2 cups of shredded cheese is more than enough, at first I didn\’t want to make it bitter as cheese fondu would do; but after adding Budweiser Light, I knew I just had to add more cheese for yummier result 🙂

The 2nd time I made this soup, I did it a bit differently, with the following recipe, with the same step for the bread bowl 😀

Ingredients

  • 1 round crusty bread
  • 4 chicken bouillon cubes
  • 3 c water
  • 1 can of beer (light or regular/dark, depending how strong of beer flavored you’d like to be in your soup)
  • 1 c diced celery
  • 1 c diced onion
  • 1 c diced carrots
  • 2 1/2 c cubed potatoes
  • 1 small bag of frozen vegetable mix
  • 2 cans cream of chicken soup
  • 1 lb. cheese such as Velveeta, cubed (I made this soup twice and I have to say am not into Velveeta much. You can use any kinds of cheese of your preference obviously!)

Method

  • Slice across the top of the bread and cubed the inside. You will be dipping the soup with these cubed breads later.
  • Bring the next 5 ingredients to boil, then simmer covered for 20 mins
  • Drop in the rest of the veggies and cook until tender
  • Add in soup and Velveeta and cook until cheese in melted
  • Let stand for 8-10 minutes, pour soup into prepared bread bowl, and serve!

Beer Cheese Soup Served in Bread Bowl

Ingredients

  • 1 can cream mushroom soup 248 ml
  • 1 can cream broccoli soup 248 ml
  • 2-3 stalks celery; diced thinly
  • 1-2 carrots sliced thinly
  • 1 small-medium size onion chopped thinly
  • 1 can beer 500 ml; use Bud Light for less bitter taste
  • 1/2 tsp worcestershire sauce
  • 2 tsps Hungarian paprika powder
  • table blend as needed like Mrs. Dash
  • piquancy powder as needed plenty if you like it hot
  • Hungarian Vegeta seasoning substitute with other bouillion powder
  • 1-2 butter
  • 2 1/2-3 cups shredded cheddar

Instructions

  • In a bowl, combine cream soups and seasonings.
  • Heat butter and saute onion; add in celery and carrot, cook until tender
  • Pour in the mixed cream soups, stir
  • Pour in beer bits by bits, stir occasionally
  • Add in cheese and stir well until all melted
  • Adjust flavor
  • Serve

Video

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