Broccoli Beer Cheese Soup Recipe
Broccoli beer cheese soup recipe that is creamy with tender fresh produce inside. Serve as a meal or dip. Use light or dark beer.
Servings: 6
Equipment
- 1 pot
Ingredients
- 3 tbsp butter
- 5 stalks celery cut into small pieces
- 4 large carrots peeled and cut into small pieces
- 1 small onion diced
- 5 cup 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 cup all purpose flour to thicken, or use arrowroot flour for gluten free
- 1/2 cup water
- 3 cup cheese shredded, cheddar
- 8 oz cream cheese softened
- 12 oz beer
Instructions
- 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
Video
Nutrition
Serving: 2oz | Calories: 532kcal | Carbohydrates: 24g | Protein: 22g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1609mg | Potassium: 840mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8671IU | Vitamin C: 92mg | Calcium: 535mg | Iron: 2mg