Broccoli Beer Cheese Soup

Jump to Recipe Print Recipe

What’s better than broccoli cheddar soup? Broccoli cheddar soup with a lil beer in it. Anything with a lil beer in it, really. Or a lot of beer. Just trying to read the room. I thought we were finally going to have a nice weather run here in the Midwest but I was mistaken. After a couple days of shorts and hanging outside, I’m back with the fireplace on and watching the snow fall outside. But, at least that means that soup is still on! Honestly, I’ll probably eat soup well into the Summer, but at least now I can still share soup with you all. Please enjoy (not responsibly.)

Broccoli Beer Cheese Soup

Sarah Mikulski
The only thing better than broccoli cheddar soup. Broccoli cheddar soup with beer in it.
Print Recipe Pin Recipe
Cook Time 1 hour

Ingredients
  

  • 2 + 4 T butter divided
  • 1 onion
  • 2 cloves garlic minced
  • 12 oz. beer
  • ¼ cup flour
  • 2 cups chicken stock
  • 2 cups half and half
  • 3 cups broccoli florets cut to your desired size!
  • 2 carrots peeled and sliced
  • 1 t sea salt
  • 1 t black pepper
  • 1 t paprika
  • ½ t ground mustard
  • 8 oz. cheddar cheese a brick would be best, try to stay away from the pre-grated cheese in the ziploc bags!

Instructions
 

  • In a pan over low/medium heat, add 2 T butter and diced onion. Sauté until the onion is translucent and light golden brown, about 5 minutes.
  • Add the minced garlic and cook for an additional minute, or until the garlic is light golden.
  • Turn the heat to low. Add the beer and let it cook for an additional 10 minutes.
  • In a separate pot over medium heat, whatever one you're going to be cooking the soup in, add 4 T of butter and flour. Combine and cook for 5 minutes, stirring constantly.
  • Add the chicken broth and half and half, stirring constantly.
  • Turn the heat to low and let it simmer for 20 minutes, stirring occasionally.
  • Add the broccoli, carrots, and onion + garlic mixture.
  • Add the salt, pepper, paprika, and ground mustard.
  • Let the soup simmer for an additional 20 minutes.
  • Grate the cheddar cheese into the soup. Stir until it has fully incorporated. This should only take a minute or so.

Similar Posts