Our Broccoli Cheese Soup with Beer is creamy and delicious. The secret to the creamy texture of this soup is simply using cream cheese. It adds a silkiness to the broth and beer.
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Why this is a "Souperior" Soup
- Comforting and delicious: Our broccoli beer cheese soup is creamy and delicious with chunks of broccoli throughout - comfort food at its best
- Hearty: This soup is perfect for when you're in the mood for something hearty and filling.
- Quick and Easy: Our broccoli cheese soup with beer is easy to make, making this a great choice for a no-fuss dinner.
Broccoli Beer Cheese Soup Ingredients
- Unsalted butter: Use unsalted butter to control the sodium. If you only have salted butter, reduce the amount of salt added to the soup to ¼ teaspoon.
- All-purpose flour is a thickening agent for the soup. If you are gluten-free, use cornstarch and water to thicken the soup.
- Cheddar Cheese is my top choice. Sharp or Mild, either will work well.
- Beer: Use a beer you find tasty. An ale or an amber is great to use in the soup. I'd avoid wheat beer as it may be a bit too bitter for the soup.
Equipment to Use For the Best Soup
- Large Stockpot
- Wooden Spoon
- Grater
- Knives
- Cutting Board
- Soup Ladle
How to make Broccoli Beer Cheese Soup
This is an overview of the recipe. The full instructions are below in the recipe card.
- Sauté vegetables.
- Add in broccoli.
- Mix all-purpose flour and water to make a thickening agent for the soup. Add to the soup.
- Simmer the soup. Be sure to simmer the soup. Do not boil the soup to ensure a creamy texture.
- Serve the soup hot with your favorite toppings; shredded cheddar cheese, chopped bacon, fresh thyme, popcorn
Make-ahead, storage, and freezer tips
Storage - Leftovers can be stored in an airtight covered container in the refrigerator for up to five days.
Reheat: On the stovetop over medium-low heat or in the microwave for one to two minutes.
I do not recommend freezing this particular soup because of the cream cheese. Once it defrosts, it will change the texture
Eileen's Culinary Tips and Tricks
- Seasonings: When making any recipe, regardless of whether you use the exact measurements, always taste the recipe for seasonings.
- Beer Options: I have found it best to use a malt or an amber beer in this soup. Stay away from "hoppy" beers; like many IPAs, they may be a bit bitter for soups. I have used Blue Moon Lager with great success
- Cheese: For this broccoli beer cheese soup recipe, it is best if you shred your own cheese so that it melts smoothly.
- Execution of making the soup: Once the soup is brought to a boil, it should be reduced to a simmer. When the cream cheese is added, it is important not to let the soup boil. That can cause the cream cheese to curdle or get grainy.
- Garnishes: Chopped green onions, bacon bits, sour cream, or smoked paprika for a smoky flavor
- Wisconsin twist: When visiting Wisconsin, I had a broccoli beer cheese soup. They served it with a side of popcorn. Wow, it was delicious.
Flavor and Dietary Options
Want to change up this recipe? Here are some ways to change the flavor of this dish.
- Cheese: You can use any mild cheese if you don't have cheddar; Colby Jack or American Cheese will both work well in this recipe.
- Spices: Add some spice to your soup by adding crushed red pepper flakes, red chili flakes, or cayenne pepper.
- Umami: A couple of dashes of Worcestershire Sauce can be added to the soup for a richness of flavor.
- Tang: Add ½ teaspoon of mustard powder for a bit of tang to the soup.
- Vegetables: You can incorporate extra veggies into this soup by adding frozen corn kernels, chopped bell pepper, or diced zucchini.
- Broth: For a richer flavor, try chicken stock instead of chicken broth.
- Cream: Looking for a creamier soup, add a bit of heavy cream.
- Texture: If you prefer a thicker soup, use an immersion blender to blend the soup for a few seconds before adding the cheese.
- Dietary needs: To reduce sodium content, use low-sodium broth and omit added salt in the recipe.
- Gluten-Free: Whisk 2 Tablespoons of cornstarch with the ½ cup of water instead of the flour.
- Vegetarian: To keep the soup vegetarian, use vegetable broth and don't use bacon crumbles as a garnish.
- Texture: If you prefer a thicker soup, use an immersion blender to blend the soup for a few seconds before adding the cheese.
Serving Ideas
Enjoy some of our favorite breads for dipping. Or balance out the meal with a simple salad or sandwich.
Other Soup Recipes
- Roasted Butternut Squash Soup
- Creamy Mushroom Barley Soup
- Slow Cooker Chicken Enchilada Soup
- Crockpot Corn Chowder
- Use any leftover beer and cheese to make this delicious beer cheese dip.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
Broccoli Beer Cheese Soup Recipe
Our creamy beer broccoli cheddar soup is cheesy, full of tender broccoli and carrots, to make for a big bowl of comfort. Perfect for chilly nights, game day dinners, any day you want a big bowl of comfort.
Equipment
Ingredients
Instructions
- In a large stockpot or Dutch oven over medium heat, add 3 Tablespoons unsalted butter stir occasionally until it has melted.
- To the stockpot, add 5 ribs celery, diced, 4 medium carrots, peeled and diced, and 1 small yellow onion, peeled and chopped. Saute for approximately 7 to 9 minutes or until the vegetables begin to soften. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper.
- To the pot, add 5 cups broccoli florets, chopped, 4 (14.5) ounce unsalted chicken broth, and ½ teaspoon garlic powder
- In a small mixing bowl, whisk together ½ cup all-purpose flour and ½ cup water until smooth. Add the mixture to the soup and stir until combined.
- Bring the soup to a boil, then reduce the heat to medium-low. Simmer the soup for 25 to 30 minutes to cook the veggies. If you prefer a thicker soup, use an immersion blender to blend for a few seconds.
- Add 3 cups shredded sharp cheddar cheese and 8 ounces cream cheese, cubed to the soup. Stir until the cheese is melted and completely blended.
- Pour the 12 ounce bottle beer or non-alcoholic beer into the soup and stir to combine.
- Simmer, but do not boil, for an additional 5 minutes, to warm ingredients and blend the flavors.
- Taste the soup for seasoning; if necessary, adjust any seasonings.
- Serve the soup hot. Add any of our additional optional toppings.
Be sure to reference Eileen's Expert Tips and FAQs in the body of the page for important tips, storage, and questions that can help make a delicious recipe.
I’m not a registered dietician. I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀
John
SO tasty, I make broccoli cheese soup often BUT never with beer, we loved the flavor! TY
Shelby
Made this as part of my son's birthday meal and everyone loved it so much they asked for the recipe. It had so much flavor and my son took the leftovers home for lunch the next day.
Kristin
Love this recipe for winter evenings! I love it for game day too because it's comforting and easy to feed a crowd when you serve it alongside some crusty bread and maybe some burger sliders. Great recipe!
Kristina
One of the best broccoli cheese soups I have made to date. I use a mix of white sharp cheddar cheese and yellow sharp cheddar cheese (freshly shredded because like you said, it definitely melts much better). Love the addition of the beer for extra zing!
Lisa
I love this combination of beer and broccoli soup. This is also one of my husbands favorites.
Gwynn Galvin
My family enjoyed this recipe on a rainy chilly night. It was delicious and the best way to warm up!