This soup combines two of my favorite things – beer and cheese!
One day my dear friend brought in beer cheese soup for lunch. I never knew there was such a thing!
How did I not know about this!? I knew right away I was going to have to make it.
After all, one of my other favorite things is soup!
We are having some really cold weather here in Michigan. My kids don’t have school the next two days because of how cold it is.
This is officially soup weather, definitely not ice cream weather. We need to do whatever we can to stay warm. So today I cooked up a nice big batch of beer cheese soup.
There were a few things I did to lighten up this beer cheese soup. The first thing I did was drastically reduced the butter.
I love cooking with butter, but it ads so many points. To me, it’s just not worth it. The soup still tastes great without all of the butter.
Another change I made was to use skim milk instead of heavy cream. And finally, I used reduced-fat sharp cheddar cheese. I do not recommend using fat-free cheese for this recipe.
I used Bud Light in the soup. I prefer a light beer over a dark one.
Even with the changes I made the soup tastes great! Check out the recipe below!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes.
Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Yield: 4 Servings (6 Freestyle points per serving)
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 tablespoon butter
- 1/4 cup all purpose flour
- 4 cups fat-free chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 cup skim milk
- 12 oz. light beer
- 1/4 teaspoon Worcester sauce
- 1 cup reduced-fat shredded cheddar cheese
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Melt butter in a medium soup pot. Add the carrots, celery and onion. Saute for 5 minutes.
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Add the flour to the pot and stir until well combined.
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Slowly add the chicken broth, 1/2 cup at a time, stirring while you add it.
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Add the salt, pepper, garlic powder and onion powder. Bring the broth to a simmer and cook for 10 minutes.
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Stir in the milk, beer and Worcester sauce. Allow soup to simmer again, then add the shredded cheddar cheese. Cook for 10 more minutes then serve.