We made this cheesy VELVEETA beer soup with pumpkin ale, but you can swap that out for non-alcoholic beer and pumpkin pie spice if you like.
What You Need
Original recipe yields 4 servings
4 Tbsp. butter or margarine
1/4 cup each finely chopped onion s and celery
1/4 cup shredded carrot s
1/4 cup flour
2 cups milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 bottle (12 oz.) pumpkin ale
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Please use alcohol responsibly.
Let's Make It
Melt butter in large saucepan on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 2 min.
Add milk and beer; stir. Bring to boil; simmer on medium-low heat 5 to 7 min. or until thickened, stirring occasionally.
Add VELVEETA; cook and stir 5 min. or until completely melted.
Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of this rich soup is 1 cup.
Prepare as directed, using regular non-alcoholic beer, and stirring 1/4 tsp. pumpkin pie spice into the soup with the VELVEETA.
Serve topped with pretzel-bread croutons. Cut 4 pretzel rolls into 1-inch pieces; spread onto rimmed baking sheet. Bake in 325ºF oven 25 min. or until crisp and golden brown, stirring after 15 min.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.