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.

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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.

    Reply

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