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Broccoli Beer Cheese Soup Recipe

Broccoli Beer Cheese Soup Recipe

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: 15 min. Cook: 40 min. YIELD:12 servings


  • 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


  • 1. In a Dutch oven, saute celery, carrots and onion in butter until almost tender; add broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth; stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until thickened and vegetables are tender.
  • 2. Stir in cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). Serve with toppings of your choice.
    Freeze option: Cool soup; transfer to freezer containers. Freeze for up to 3 months. To use, 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.