Homemade broccoli cheddar beer soup recipe

A soup with a secret ingredient

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Who doesn't love a great bowl of soup? In this version, we take broccoli soup to a whole new dimension by adding a light ale beer. It really makes the flavors of the broccoli and cheddar pop creating lots of depth to this dish. Don’t worry about the alcohol in the soup as it cooks away before it’s served.

This warm, cheesy broccoli beer soup is so great especially on a rainy day. It’s hearty and so delicious when you are looking for an easy comfort food recipe.

Homemade broccoli cheddar beer soup recipe

Adapted from food.com

Yield 4 servings

Ingredients:

  • 3 cups skim milk
  • 1 cup vegetable or chicken broth
  • 1 (12 ounce) bottle light ale beer
  • 2 teaspoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 small sweet onion, diced
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained well
  • 8 ounces fresh sharp cheddar cheese (we used Cabot brand), finely grated
  • Extra grated cheddar, fresh parsley and sliced green onions for garnish (optional)

Directions:

  1. In a large sauce pot over medium-high heat, add the butter and stir until melted. Add in the 3 tablespoons of flour and stir continually until the mixture is starting to bubble. Add the onions and cook for an additional 2-3 minutes stirring frequently.
  2. Add the milk, the vegetable stock, beer and all of the seasonings. Bring to a simmer and reduce the heat to medium-low. Add in the broccoli and cover allowing the soup to simmer for about 15 minutes or until the broccoli is tender.
  3. Finally add in the cheddar cheese and stir until the cheese has completely melted. Ladle into bowls and top with croutons and sliced green onions.

Note: If you prefer a creamier or less chunky soup, once your soup is cooked use a hand blender (also known as an immersion blender) and puree the soup right in the pot.

More soup recipes

Enchilada soup
50 Clove garlic soup
Buffalo chicken soup

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic eating and tries to eat as natural and as unprocessed as possible. Frequenting farmers markets for the freshest produce possible, Brandi prefers to cook all of her family’s meals at home. She has a background in nutrition and photography and is the creator of the food blog Simplylovefood.com.

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