Beer Broccoli Cheese Soup

Hey folks, Mardi Gras is going strong and keeping me a little busy … but you can still find great recipes coming your way … thanks for viewing!

This is my version, perfect for a cold winter day and even a nice first course for Super Bowl Sunday. I think it is a nice mix of vegetables in a creamy cheese base. The beer doesn’t hurt either. Enjoy!

Beer Broccoli Cheese Soup

1 cup diced onions

1/2 cup diced celery
1/2 cup diced mushrooms
1 tablespoon + 1/4 cup butter
1/4 cup flour
2 cups (1 pint) half-and-half
1 teaspoon dry mustard
1 -12 oz bottle beer (light to medium beer is best- dark beer overpowers the soup)
1 bunch broccoli, florets separated
2 carrots, shredded
1/2 cup grated sharp cheddar cheese
1/2 cup grated Monterey Jack cheese
salt, pepper, garlic powder and cayenne to taste

Sauté onion, celery and mushrooms in 1 tbsp butter on med-low heat until onions are translucent, then set aside. Melt remaining butter in large saucepot and add flour. Whisk over medium heat for 5 minutes to make roux. Whisking constantly, slowly add half-and-half, dry mustard and beer. Add salt, pepper, garlic powder and cayenne to taste. Simmer for 20 minutes, whisking regularly to prevent a skin from forming. Add broccoli, carrots and sautéed vegetables and cook over low heat 20 minutes. Remove from heat. For a smooth soup, pulse in a food processor or use a hand blender. Return to low heat and stir in the grated cheese.


12 thoughts on “Beer Broccoli Cheese Soup

  1. kathyvegas

    Everything abouth this is perfection. I've had lots of cheese soups and love the ones with beer in them best. I haven't made a cheese soup in ages, I do believe I'll be making this one this week.


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