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Broccoli Beer Cheese Soup Recipe
Broccoli Beer Cheese Soup Recipe photo by Taste of Home
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Broccoli Beer Cheese Soup Recipe

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4.5 7 6
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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
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 10 servings

Ingredients

  • 3 tablespoons butter
  • 5 celery ribs, finely chopped
  • 3 medium carrots, finely chopped
  • 1 small onion, finely chopped
  • 4 cups fresh broccoli florets, chopped
  • 1/4 cup chopped sweet red pepper
  • 4 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 3 cups shredded cheddar cheese
  • 1 package (8 ounces) cream cheese, cubed
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • Additional shredded cheddar cheese, optional
  • Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, optional
  • Chopped green onions, optional
  • Sour cream, optional
  • Salad croutons, optional

Nutritional Facts

1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

Directions

  1. In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and vegetables are tender, 25-30 minutes.
  2. Stir in cheeses and beer until cheeses are melted (do not boil). If desired, top with additional shredded cheese, bacon, green onions, sour cream and croutons.
  3. Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings if desired. Yield: 10 servings (2-1/2 quarts).
Originally published as Broccoli Beer Cheese Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p206


Reviews for Broccoli Beer Cheese Soup

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
LindaS_WI User ID: 7202558 253032
Reviewed Aug. 22, 2016

"I made this beer cheese soup a few nights ago for the first Green Bay Packer game of the season. It was a huge hit with everyone. They even liked the broccoli in it. Maybe the bacon helped a little. I'll be making this one again and skipping the optional sour cream, it's plenty rich without it."

MY REVIEW
Ribbon2x User ID: 8187729 216230
Reviewed Dec. 28, 2014

"We throughly enjoyed this recipe. We used a dark, porter beer; very good! We also don't "measure", everything looks about right, perfect! Also when the cream cheese was added it was stirred until all melted."

MY REVIEW
Aimme User ID: 3827043 186265
Reviewed Mar. 14, 2013 Edited Oct. 22, 2013

"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. NOTE: I used a food processor to finely chop the veggies except the broccoli florets. When I added the cream cheese I kept stirring and mashing the cream cheese until it was creamy."

MY REVIEW
Reflectich User ID: 6933878 210957
Reviewed Oct. 23, 2012

"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."

MY REVIEW
bthor User ID: 6439186 167427
Reviewed Sep. 18, 2012

"I love this soup!"

MY REVIEW
nannygundy User ID: 5877001 186264
Reviewed Mar. 13, 2011

"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."

MY REVIEW
Maverick54 User ID: 1484554 144775
Reviewed Feb. 11, 2011

"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!"

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