This beer cheese soup has to be one of the simplest soups in the world! It is so easy and quick to make you can make it for lunch or supper any day of the week. A less than 30 minute meal.
In a 2 quart saucepan, combine the vegetables, beer and minced onion. Cover and cook on medium high heat for 3-4 minutes or until the vegetables are nearly tender.
Stir in the soup and milk. Stir in the cheese. Heat, covered, for another 6-8 minutes or until the mixture is hot and bubbly.
If desired, you can sprinkle each serving with croutons and/or a bit of extra grated cheese.