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Broccoli Beer Cheese Soup

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

12 ServingsPrep: 15 min. Cook: 40 min.

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 bacon, chopped green onions, shredded cheddar cheese, sour cream and salad croutons

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

2 of 2

Broccoli Beer Cheese Soup (continued)

Directions (continued)

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).

Nutrition 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.