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Broccoli Beer Cheese Soup Recipe

Broccoli Beer Cheese Soup Recipe photo by Taste of Home

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This soup tastes just as wonderful without the beer, making a great broccoli cheese soup. I always make extra and pop individual servings in the freezer.—Lori Lee, Brooksville, Florida

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Broccoli Beer Cheese Soup Recipe

Prep: 15 min. Cook: 40 min.

Yield: 12 Servings

15 40 55

Ingredients

5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
3 tablespoons butter
4 cans (14-1/2 ounces each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup water
3 cups (12 ounces) shredded cheddar cheese
1 package (8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or nonalcoholic beer
Optional toppings: cooked and crumbled Wright® Brand Bacon, chopped green onions, shredded cheddar cheese, sour cream and salad croutons

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Directions

In a Dutch oven, saute the celery, carrots and onion in butter until almost tender; add the broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth; stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until thickened and vegetables are tender.
Stir in the cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). Serve desired amount with toppings of your choice. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil). Yield: 12 servings (3 quarts).

Nutritional Facts 1 cup (calculated without optional toppings) equals 248 calories, 18 g fat (12 g saturated fat), 61 mg cholesterol, 1,067 mg sodium, 11 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Broccoli Beer Cheese Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p206

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.

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Reviews for Broccoli Beer Cheese Soup

Broccoli Beer Cheese Soup

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Reviewed on Mar. 14, 2013 by Aimme

I followed this recipe exactly, which I seldom ever do! It came out perfectly and I will definitely make it again. One comment, even though I am slow when I cook, I think it would take most cooks more than 15 minutes to prepare this, so maybe allow some extra time. I usually use lots of spices to kick up my recipes so I was skeptical since this only called for salt and pepper...but the recipe is perfect and does not need any tweaking! Thanks for sharing.

Reviewed on Oct. 23, 2012 by Reflectich

This is absolutely terrible. It was not creamy, there was more celery than broccoli, and the cream cheese melted into curdled chunks.

Will never make again, worst recipe i have ever made.

Also, adding the beer at the end like this recipe says to do makes it taste like souped down beer. Worst soup i have ever tasted

0/5 stars if I could.

Reviewed on Sep. 18, 2012 by bthor

I love this soup!

Reviewed on Mar. 13, 2011 by nannygundy

This soup is wonderful! I had to bring soup for 15 to Church, so I made 2 batches (at the same time) and saved out enough for my husband and myself, but brought all the rest (at least serving 20) to Church. There wasn't a drop left! People raved about it. I probably cooked it a little longer than the shown amount of time, so the broccoli was not in whole pieces. I used shredded sharp cheddar cheese, and I had only one bottle of beer in the refrig. so I put half a bottle in each batch. It is a recipe I am going to be keeping because I will definitely be making this again. I loved it.

Reviewed on Feb. 11, 2011 by Maverick54

This is a fabulous beer cheese soup, everyone that tasted it liked it, even those who were not big fans of broccoli. I recommend everyone to give it a try!