Broccoli Beer Cheese Soup

Looking for an interesting and tasty soup recipe? We've got you covered with our broccoli beer cheese soup. It's perfect for a chilly winter day. And, best of all, it's really easy to make. So cozy up to a big bowl of this deliciousness and you'll be one happy camper.

Looking for specifics on the recipe? Use the table of contents to click on a specific section.

❤️ Why you'll love this recipe

• Our broccoli cheese soup is creamy and delicious with chunks of broccoli throughout - what's not to love?
• This soup is perfect for when you're in the mood for something hearty and filling.
• Our broccoli cheese soup with beer is super easy to make, so if you want an easy dinner this is the recipe for you.

🧾 Ingredients

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• unsalted butter
• ribs celery, diced
• medium carrots, peeled and diced
• small yellow onion, peeled and chopped
• salt and black pepper, to taste
• fresh broccoli florets, roughly chopped
• chicken broth
• black pepper
• garlic powder
• all-purpose flour
• water
• shredded sharp cheddar cheese
• cream cheese, cubed
• bottle beer or non-alcoholic beer
• bacon, optional topping
• sharp cheddar cheese, optional topping
• sour cream, optional topping

🍲 Equipment

• Large Stockpot
• Wooden Spoon
• Grater
• Knives
• Cutting Board
• Soup Ladle

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

1. In a large stockpot or Dutch oven over medium heat, add the butter and give it a stir around the bottom until melted.
2. Add the celery, carrots, and onion, cooking for approximately 7 to 9 minutes or until the vegetables begin to soften. Season with salt and black pepper.
3. To the pot, add the broccoli and chicken broth as well as the seasonings.
4. In a small bowl, whisk together the flour and water. Add to the soup and stir until combined.
5. Bring the soup to a boil, and then reduce the heat to medium-low heat.
6. Simmer for 25 to 30 minutes.
7. Add the cheese to the soup and stir until the cheese is melted and completely blended.
8. Pour the beer into the soup and stir to combine.
9. Simmer, but do not boil, for an additional 5 minutes.
10. Serve the soup with additional shredded cheese, bacon, sour cream, pretzels, or your choice of toppings.

❄️ Make ahead, storage, and freezer tips

Leftovers can be stored in an airtight covered container in the refrigerator for up to five days.

I do not recommend freezing this particular soup because of the cream cheese. Once it defrosts it will change the texture.

👩🏻‍🍳 Eileen's Tips for Success

Expert Tip: For this broccoli beer cheese soup recipe, it is best if you shred your own cheese so that it melts smoothly.

📋 Frequently Asked Questions

📖 Variations

• You can use another kind of mild cheese if you don't have cheddar, Colby Jack or American Cheese will both work well in this recipe.
• Garnish with green onions, bacon bits, sour cream, or even paprika.
• Add some spice to your soup by adding crushed red pepper flakes, red chili flakes, or cayenne pepper.
• For a little tang, add a ½ teaspoon of mustard powder.
• You can incorporate extra veggies into this soup by adding frozen corn kernels, chopped bell pepper, or diced zucchini.
• For a richer flavor, try chicken stock instead of chicken broth.
• Looking for an even creamier broth add a bit of heavy cream.
• To lower the sodium content, use low-sodium broth and omit added salt in the recipe.
• To keep the soup vegetarian, use vegetable broth and do not add bacon crumbles as a garnish.
• If you prefer a thicker soup, use an immersion blender to blend the soup for a few seconds before adding the cheese.

🥣 Serving Suggestions

• Homemade Sweet Hawaiian Rolls are light and fluffy and make a perfect side dish with this soup recipe.
• Enjoy a warm love of buttery crusty French Bread to dip into this creamy, flavorful soup.
• This Simple Arugula Salad recipe is a light and healthy side dish that your family will enjoy with this creamy comfort food recipe.
• I like to serve something green with a rich soup, and these Oven Roasted Green Beans are flavorful and make a great side dish.
• Easy dinner rolls would be great for dipping into this tasty soup.
• This soup would be perfect as a side dish to our hearty marinated chicken drumsticks.

🍽 Similar recipes

• Roasted Butternut Squash Soup is loaded with roasted vegetables and is a delicious dairy-free soup.
• Creamy Mushroom Barley Soup is hearty, comforting, and tastes so delicious.
• Slow Cooker Chicken Enchilada Soup is simple to make and is perfect for busy nights.
• Crockpot Corn Chowder is another delicious soup that is easy to prepare.
• 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.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Broccoli Beer Cheese Soup Recipe

A creamy soup loaded with flavor with the addition of beer, cream cheese, and full of vegetables. A perfect main course dinner.

5 from 6 votes

Print Pin Rate

Cook ModePrevent your screen from going dark

Course: Main Dish

Cuisine: American

Keyword: broccoli and beer cheese soup, broccoli beer cheese soup, easy broccoli and beer cheese soup

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

0 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Calories: 377kcal

Author: Eileen Murphy Kelly

As an Amazon Associate, I earn from qualifying purchases

Equipment Needed:

• As an Amazon Associate I earn from qualifying purchases
• Large Stockpot
• Wooden Spoon
• Grater
• Knives
• Cutting Board
• Soup Ladle

Ingredients

• 3 Tablespoons unsalted butter
• 5 ribs celery, diced
• 4 medium carrots, peeled and diced
• 1 small onion, peeled and chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 5 cups fresh broccoli florets, roughly chopped
• 4 (14.5) ounce cans, chicken broth
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup all-purpose flour
• ½ cup water
• 3 cups shredded sharp cheddar cheese note 1
• 8 ounces cream cheese, cubed
• 12 ounce bottle beer or non-alcoholic beer
• 2 Tablespoons crumbled cook bacon, optional topping
• 2 Tablespoons shredded sharp cheddar cheese, optional topping
• 2 Tablespoons sour cream, optional topping

Instructions

• In a large stockpot or Dutch oven over medium heat, add the butter and stir occasionally until it has melted.
• Add the celery, carrots, and onion, cooking for approximately 7 to 9 minutes or until the vegetables begin to soften. Season with salt and black pepper
• To the pot, add the broccoli, chicken broth, and garlic powder.
• In a small bowl, whisk together the flour and water. Add the mixture to the soup and stir until combined.
• Bring the soup to a boil, and then reduce the heat to medium-low heat.
• 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 the shredded cheese and cream cheese to the soup. Stir until the cheese is melted and completely blended.
• Pour the beer into the soup and stir to combine.
• Simmer, but do not boil, for an additional 5 minutes.
• Taste the soup for seasoning, if needed, adjust any seasonings. Ready to serve.
• Serve the soup with additional shredded cheese, bacon, sour cream, pretzels, or your choice of toppings.

NOTES

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: It is best to use a block of sharp cheddar cheese and grate it yourself. Pre-shredded cheese tends to not melt as well. 

Note 2: If you prefer a thicker soup, use an immersion blender to blend some of the ingredients. before adding the cheese. 

Storage:

Leftovers can be stored in an airtight covered container in the refrigerator for up to five days.

I do not recommend freezing this particular soup because of the cream cheese. Once it defrosts it will change the texture.

 

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.

Don’t forget to shop at the Everyday Eileen store on Amazon

 

 

Eileen Kelly, recipe creator at Everyday Eileen is 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. 

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 16g | Protein: 16g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 656mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6501IU | Vitamin C: 59mg | Calcium: 390mg | Iron: 1mg

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