Go Back
–+ servings
Broccoli Beer Cheese Soup

Cozy Broccoli Beer Cheese Soup for Ultimate Comfort

This cozy Broccoli Beer Cheese Soup combines rich cheddar cheese and tender broccoli for ultimate comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons butter Adds richness and is perfect for sautéing vegetables.
  • 5 ribs celery Provides a foundational flavor; finely chopped.
  • 3 medium carrots Brings sweetness and color to the mix; finely chopped.
  • 1 small onion Enhances flavor depth; finely chopped.
  • 4 cups broccoli florets The star ingredient, loaded with nutrients; chopped.
  • 1/4 cup sweet red pepper Adds a touch of sweetness; chopped.
  • 4 cans chicken broth Provides a flavorful liquid base for the soup.
  • 1/2 teaspoon pepper Enhances the overall flavor profile.
For Thickening
  • 1/2 cup all-purpose flour Helps thicken the soup for a creamy texture.
  • 1/2 cup water Mix with flour to create a smooth paste before adding to the soup.
For the Cheesy Finish
  • 3 cups shredded cheddar cheese The primary cheese that gives this soup its rich, melty goodness.
  • 8 oz cream cheese Adds extra creaminess; cube it for easy mixing.
  • 12 oz beer Deepens the flavor; feel free to substitute with non-alcoholic beer.
Optional Toppings
  • shredded cheese Take that cheesiness up a notch!
  • bacon Adds a crispy, savory element.
  • green onions Gives a fresh, zesty finish.
  • sour cream Adds a delightful creaminess on top.
  • croutons For that satisfying crunch.
  • soft pretzel bites Perfect for dipping and a fun addition!

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a Dutch oven, melt 4 tablespoons of butter over medium-high heat. Add finely chopped celery, carrots, and onion, stirring frequently until the vegetables are crisp-tender, about 5 minutes.
  2. Stir in 4 cups of chopped broccoli florets and 1/4 cup of sweet red pepper to the pot. Pour in 4 cans of chicken broth and add 1/2 teaspoon of pepper. Bring everything to a gentle simmer for about 5 minutes.
  3. In a small bowl, mix 1/2 cup of all-purpose flour with 1/2 cup of water until smooth. Gradually stir this paste into the pot, mixing well to avoid lumps. Bring to a boil, then reduce heat and let it simmer uncovered for 25-30 minutes.
  4. Reduce heat to low, gradually stir in 3 cups of shredded cheddar cheese and 8 ounces of cubed cream cheese, stirring until fully melted.
  5. Ladle the soup into bowls, garnishing with your choice of toppings like shredded cheese, crispy bacon, or green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Use room temperature cream cheese for smooth blending. Taste and adjust seasoning as needed.

Tried this recipe?

Let us know how it was!