Broccoli Beer Cheese Soup Recipe

A bowl of broccoli beer cheese soup with shredded cheese.

5 from 6 votes

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.

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

Ingredients

3 Tablespoons unsalted butter
5 ribs celery, diced
4 medium carrots, peeled and diced
1 small yellow onion, peeled and chopped
½ teaspoon kosher 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
8 ounces cream cheese, cubed
12 ounce bottle beer or non-alcoholic beer

Optional Toppings

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 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 fresh broccoli florets, roughly chopped, 4 (14.5) ounce cans, 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.

Notes

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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