Broccoli Beer Cheese Soup Recipe

A bowl of broccoli beer cheese soup with shredded cheese.

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.

Course Main Dish

Cuisine American

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

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 377kcal

Author Eileen Murphy Kelly

Equipment

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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
crumbled cook bacon, optional topping
shredded sharp cheddar cheese, optional topping
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