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Beer Cheese Soup

In the world of “healthy living” where we are sold the idea that there are some things you must NEVER eat to be healthy or fit, I’m pretty sure beer and cheese are towards the top of the list.

One of the things that makes the macro approach to nutrition so freeing and sustainable is that there are no hard, fast rules like that nor any off-limits foods.  So for the last couple of weeks, I’ve been enjoying that freedom with this great beer cheese soup.  I’m excited to get to share it with you!

 

 

Beer Cheese Soup
Rate this recipe
14 ratings

Prep Time: 10 minutes

Cook Time: 40 minutes

50 minutes

Yield: 8 servings

Calories per serving: 514

Fat per serving: 25

Carbs per serving: 14

Protein per serving: 49

Ingredients

  • 2.5 lbs lean ground beef
  • 100g carrots, chopped
  • 100g celery, chopped
  • 150g onion, diced
  • 2 tbsp. dry ranch powder (here's my recipe or you can use store-bought)
  • 1 tbsp. garlic
  • 1 12 oz bottle of beer
  • 4 beef bouillon cubes
  • 8 oz greek yogurt cream cheese
  • 1/3 C cream of whatever soup (with 1 1/4 C water, prepared according to instructions, recipe here) or use 1 can of store-bought cream soup
  • 2 C sharp cheddar, shredded
  • 1 tsp. worchestershire sauce
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 or 4 C water, to preferred thickness

Instructions

    Stovetop
  1. Brown ground beef along with carrots, celery, onions, garlic, bouillon cubes, and ranch powder. Drain.
  2. While beef & veggie mixture is cooking, make cream of whatever soup by microwaving 1/3 C mix with 1 1/4 C water. Microwave 3+ minutes, stirring every minute until it thickens to resemble cream soup.
  3. Add worchestershire sauce, paprika, salt, pepper, beer, greek yogurt cream cheese, cream of whatever soup, shredded cheese, and 3 C water.
  4. You may add additional salt, pepper, and water to taste and reach desired thickness.
  5. When cream cheese has melted, it is ready!
  6. Divide into 8 servings right away to keep your macros straight.
    InstantPot
  1. On sauté, brown ground beef along with carrots, celery, onions, garlic, bouillon cubes, and ranch powder. Drain.
  2. Prepare cream of whatever soup by combining 1 1/4 C water and 1/3 C soup mix. Microwave 3 mins, stirring every minute until thickened.
  3. Add EVERYTHING left (worchestershire sauce, paprika, salt, pepper, beer, cream cheese, cream soup, shredded cheese, and at least 2 C water). Close lid to seal and hit "Soup" button. (30 min, high pressure) QR.
  4. Divide into 8 servings right away to keep your macros straight.

Notes

Modifications:

Gluten-free: No sorry!

Vegetarian: Not today!

Dairy-free: If you can get dairy alternatives.

As always, if you make it as-written, you're welcome to use my math in MFP: MyMacroTools Beer Cheese Soup

https://getmacroed.com/beer-cheese-soup/

Be sure to show me your creations by using our hashtag #getmacroed.  It makes my day to see my recipes in your kitchen and you never know when I might feature one of yours!

All the best,

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