November 12, 2007


I regularly salivate over the display of Safeway Signature soups, so on a recent trip, I stocked up. How can you pass up something called Fajita Chicken Toasted Corn Chowder? My taste buds did a little happy cheer with pompoms and split kicks when I tasted it. Oh, and the Rosemary Chicken and White Bean? I can eat the entire tub in one sitting. I’ve never met a Safeway Signature Soup I didn’t like, so when I saw one called Smokey Cheddar Ale Soup, I thought, “I like cheese! I like beer!” and it was all I could do to keep from drooling all over the sneeze guard.

But you know what? I tried it tonight, and it’s basically melted cheese. A bowl of melted cheese that I guess has some beer in it, but I couldn’t detect any beer in the bowl, just that in my bottle of Sam Adams Light.

So, is cheese soup really something you just eat? Like regular soup? Or do people buy that soup to pour it over macaroni? Or as a dip for tortilla chips? I’m so not understanding the appeal of cheese soup. I considered making a sandwich to go with it, as I love the tomato soup/grilled cheese combo, but what? Using that logic, would I make a tomato sandwich to go with the cheese soup? A tomato sandwich does not sound appetizing to me though, unless it has some bacon and lettuce on it. I guess a crock of cheddar cheese soup would be great for people going low-carb, but who can eat soup without a nice crunchy sourdough roll, or some crackers? I can’t.

So, does anyone have a good use for 2 cups of liquid cheese?

7 people have roominated about “Say CHEESE!”

  • Cheese soup is like Cream of Mushroom soup. No one really just eats it – you either cook with it or spice it up. Now,if you dice up some ham and cooked potato chunks into that cheese soup, you’d have something. Or let it get cold, see if it solidifies, and spread it on crackers. OR – just don’t buy it again. Whatever.

  • Tobie says:

    I’m so glad you tried the cheese soup. I’ve been too afraid. Now I know, muchas gracias!

  • Alison says:

    I’ve always liked broccoli cheddar soup, but I only ever eat it in restaurants.

    So…I’m with Sandi on this one.

  • Saj says:

    Come to Wisconsin! We have some places with very popular cheese/beer soup. Check out this description from The Chancery, one of my favorite restaurants.

    Waiter, There’s a Beer in My Soup $5.45
    A three-cheese blend with spices, veggies and fine Wisconsin beer takes your beer-cheese soup to a heavenly place. Topped off with a freshly baked jumbo pretzel.
    Add a second pretzel and turn your soup into a shareable dunkfest. $.99

    Wanna go?

  • Denise says:


    make meatballs, slice sourdough into cubes, get cocktail smokies, and steam broccoli. Yum.

    If it’s not thick enough, add grated swiss. If too thick, add apple juice or white wine.

  • Finn says:

    I’d go with the fondue, but I will tell you that Cheese Soup shouldn’t be like that.

    There’s a place near me that makes wonderful Beer Cheddar Soup served in a bread bowl. You scrape up the bread with the soup. It’s wonderful. The consistency is like a cream soup.

    My guess is this is just a bad version. I guess you can’t get everything right.

  • niki says:

    Either eat in a sourdough bread bowl or serve topped with a sourdough “crouton” and freshly shredded smoked cheddar (a la french onion soup)

roominate on this yourself