Veg Chessy Beer Soup For Two#Soupswappers

When Kathy Altman gave us Carft Beer for this month theme my first reaction was yuck! Beer in a soup! Since I, am not a beer drinker, so as to say hate the smell and taste of it. But since this theme was given decided to try using it in the soup.
 After the soup was made and I had it .. it was delicious. Thanks to this group who pushes me try different recipes.

Cheesy Veg beer soup is the perfect comfort soup for grown-ups! No Not all you can even serve this to your adult kids since most alcohol, burns off during cooking and there will be vague beer tang that adds an oomph and flavor to the soup. Absolutely delicious, a must try recipe

Serves Two

1/2 Cup Macaroni - optional
1 Tablespoon Salted Butter
1 Tablespoon All Purpose Flour
1 Cup Milk
3 Tablespoons Shredded Cheddar cheese - or to taste
500 ML Water
1 Small Veg Stock Cube
1 Small Carrot - chopped
1/4 Cup Sprouted Fresh Green Peas
1 Scallion / Spring Onion
2 Cloves Garlic - chopped
1 Teaspoon Heaped Hot & Sweet Sauce
1 Teaspoon Red Chilly Garlic Sauce or to your taste
2 Teaspoons Sugar
2o0 ML Beer
1 Teaspoon Oil
1 Tablespoon Each Chopped Red, Green & Yellow Bell peppers
Boil the pasta according to package directions, till al dente. Drain, and set aside.
Chop the the white and green part of scallion and keep them separately.
Heat oil in a large sauce pan, add the garlic and saute for a minute or till it releases an aroma, add the white part of the scallion and saute for a minute add the carrot and peas, saute till for a minute only, add the water and stock cube and let it come to a rolling boil. 
Increase heat to medium-high, and add the beer and bring all to a low boil. Reduce heat to medium-low, and simmer for 15 minutes. Now add the bell pepper, all the sauces, sugar and taste for flavors add more sauces according to your taste if required ( for us the quantity was perfect), stir it well and bring it to a boil.
In the meantime, in a another pan let's make the Bechamel Cheese sauce as per this method. When the sauce is ready add the cheese stir it well till it melts, keep aside.

To finish the soup
Pour the cheese sauce into the soup and stir until thickened. Add the drained pasta. Serve immediately and enjoy!!
Labels : Beer, Soup, Vegetarian, Vegetables, Soupswappers, Bechamel Sauce, Cheese
Do check on other Beer Soups

Wendy of A Day in the Life on the Farm: Fasolada
Karen of Karen's Kitchen Stories: Pressure Cooker Beef and Beer Soup
Sue of Palatable Pastime: Ale Onion Soup
Sid of Sid’s Sea Palm Cooking: Øllebrød (Danish Rye Porridge)
Sneha of Sneha’s Recipe: Veg Chessy Beer Soup For Two
Kathy of A Spoonful of Thyme: Ale and Cheddar Soup
Cindy of Cindy’s Recipes and Writings: Boozy Potato Soup
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. This looks tasty, Sneha. I love the addition of macaroni...yum! Thank you for participating.

  2. Don't you love how these groups force us to try new things? This sounds delicious!

  3. So glad you joined in the fun this month Sneha. And glad that the soup turned out so well.

  4. I never made soup this way with adding the sauce to it. Very clever.