Broccoli beer cheese soup recipe that is creamy with tender carrots and celery inside too. Serve as a meal or dip. Use light or dark beer and enjoy a bowl this week.
Broccoli beer cheese soup in Instant Pot or on the stovetop is so yummy. I have directions for a pot or dutch oven below. Made with mild or sharp cheddar it has a ton of flavor, similar to the one at Oktoberfest we both love. (affiliate links present)
Creamy Beer Cheese Soup
If you wanted to omit the beer entirely you could. I would refer to our easy and quick broccoli cheese soup recipe for that version. I will say that the brew does add a lot of great flavors, and it doesn’t taste like alcohol. You could also put in half as much to lessen the flavors or use a light style.
You can really load up the vegetables in this one too. As you can see here, diced carrots and celery were added in. They not only add flavors but more texture as well. Just keep an eye on it and test along the way so they soften but don’t become mush.
Chicken Beer Cheese Soup
If you wanted to make this as a leftover chicken recipe you could. Just dice up your precooked meat and add it in with everything else. If it’s really small it will likely get so tender it will just fall apart. Bite size is good but it would need to be cooked previously, or sautéed at the beginning until pink is gone.
A light amber ale is best so it doesn’t discolor your dish, or overwhelm the flavors in your soup. If you wanted a really bold intense flavor you could add a lager instead. Guinness would be last on the list of good ones.
Some will still remain in the final dish but a lot of it will cook out. What remains is about 25% of the alcohol that was in the beer right out of the can.
The amount of liquid you use is up to you. More would obviously thin it out, less would make it more like beer dip of sorts. Both are great, the latter is a fun appetizer served with easy soft pretzels.
Beer Cheese Soup Vegetarian
This as is will be vegetarian except that the broth would need to be veggie instead of chicken or beef. Vegan and/or dairy free would do the same and you would have to omit the cream cheese and swap out the butter for a plant based alternative. There are several brands out there that are great.
- Butter or margarine for dairy free
- Stalks celery cut into small pieces
- Carrots peeled and cut into small pieces
- 1 onion diced
- Broccoli, fresh florets
- Chicken broth or vegetable broth, less if you want it thicker
- Salt and pepper to taste
- Garlic powder
- Flour is a great thickener, or arrowroot flour / cornstarch for gluten free
- Shredded cheese, cheddar
- Softened cream cheese
- 12 oz of light beer
Dutch Oven Beer Cheese Soup
I have a printable recipe card at the bottom of this post but here is a quick step by step. It is great served with a slice of our 3 ingredient beer bread or just as is.
- In a Dutch oven or large pot over medium low heat, throw in the butter until melted. Add the celery, carrots, and add the onion. Cook for approximately 7 to 9 minutes stirring occasionally until they begin to soften.
- Add the chicken now if you want meat in there.
- Season with salt and black pepper. Add the broccoli and chicken stock or broth as well as the seasonings. Whisk together the flour and water in a dish. Add to the hot soup and stir until combined and starts to thicken.
- Bring to a boil, then reduce the heat to medium low. Cook cheddar soup for 25 to 30 minutes.
- Stir occasionally. Add cheddar cheese to the soup and stir until melted and completely blended in.
- If you want it really smooth use an immersion blender now.
- Add the beer into the soup and stir. Simmer, but do not boil, for an additional 5 minutes.
Sprinkle diced green onions and add cheese / dollop of sour cream to the top of each bowl. You’re going to want something on the side to eat this with like rolls or this is how to make garlic bread from scratch.
Love all things with this favorite green veggie? We have a lot of other goodies you can make with it like broccoli casserole, how to cook it in the oven, air fryer, all the things. Just search for more in our search bar. 😉
How to Save Leftover Soup
If you have been reading my blog for any length of time at all you know how I hate to waste food. Growing up paycheck to paycheck I guess you get used to eating leftovers of all kinds the next day. Now that I have kids it is just in my DNA to enjoy it again for lunch the next day, you can freeze it too for later.
The best way to freeze leftover soup by far. You’ll want to let it cool completely before transferring it into small containers with lids. Then store in the fridge for up to 2 days. When you’re ready to reheat it, transfer into a microwave safe bowl and heat for 2 minutes stirring constantly every 30 seconds until warmed.
To make it more like a bowl of comfort food once again, melt more cheese on the top. You could add chicken leftovers into it as well at this time. Once you reheat it do not store again though. You should only save leftovers once as cooling and heating has the chance of growing bacteria.
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Broccoli Beer Cheese Soup
- 1 pot
- 3 tbsp butter
- 5 stalks celery cut into small pieces
- 4 carrots peeled and cut into small pieces
- 1 onion diced
- 5 c broccoli fresh florets
- 58 oz chicken broth or vegetable broth, less if you want it thicker
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 c flour
- 1/2 c water
- 3 c cheese shredded, cheddar
- 8 oz cream cheese softened
- 12 oz beer
- In a medium stock pot or Dutch oven over medium high heat, place the butter in until melted. Add the celery, carrots, and onion. Cook for approximately 7 to 9 minutes or until the vegetables begin to soften.
- Season with salt and black pepper to taste. To the pot, add the broccoli and chicken broth as well as the seasonings. Whisk together the flour and water in a dish. Add to the soup and stir until combined.
- Bring the soup to a boil, then reduce the heat to medium low. Cook for 25 to 30 minutes. Add the cheeses to the soup and stir until the cheese is melted and completely blended in.
- Pour the beer into the soup and stir to combine. Simmer, but do not boil, for an additional 5 minutes. Serve the soup with additional shredded cheese, bacon, sour cream, pretzels, or your choice of toppings