Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer. —Lori Lee, Brooksville, Florida
Broccoli Beer Cheese Soup
Can you freeze Broccoli Beer Cheese Soup?
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 as desired.
Broccoli Beer Cheese Soup
Prep Time
20 min
Cook Time
30 min
Yield
10 servings (2-1/2 quarts)
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
- Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons or soft pretzel bites
Directions
- 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 soup is thickened and vegetables are tender, 25-30 minutes.
- Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.
Nutrition Facts
1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.
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