broccoli beer cheese soup

Broccoli Beer Cheese Soup

Fall is here! What a better “comfort food” than this?

Broccoli Beer Cheese Soup

  • Servings: 10
  • Difficulty: easy
  • Print


  • 3 tablespoons butter
  • 5 celery ribs, finely chopped
  • 3 medium carrots, finely chopped
  • 1 small onion, finely chopped
  • 4 cups fresh broccoli florets, chopped
  • 1/4 cup chopped sweet red pepper
  • 4 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 3 cups shredded cheddar cheese
  • 1 package (8 ounces) cream cheese, cubed
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream, and salad croutons
  • Instructions

    1. In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered until soup is thickened and vegetables are tender, 25-30 minutes.

    2. Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired.

    3. Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.


    Steve D.

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