Broccoli Beer Cheese Soup

Broccoli Beer Cheese Soup in white bowls with spoons

Yeeeeesssss, creamy, dreamy, cheesy soup with green things for our health and beer for our wanna-have-a-good-time taste buds! I made this soup for dinner last week, right before my mom and I left for the Wine & Chocolate Festival in Greensboro, NC. More on that in a bit. First, let me tell you about this thing that had me holding the bowl up to my face, licking up all the last drops.

Broccoli Beer Cheese Soup in small white bowls on a board with spoons

Joey and our friend, Jeremy, brew beer as a hobby… like, a serious hobby. They always have a couple beers in one stage or another of fermentation and they are really, really good at it – they’re writing their own recipes and the beers turn out amazing. The fridge in our garage is full of recycled glass bottles with different colored caps symbolizing which type of beer it is. Since I’m not quite a beer drinker (I see you and I love you, oaky chardonnay), I’ve been itching to cook with some of these hoppy, malty homebrews. First on my list to try was beer cheese soup, but broccoli is my jam so, broccoli beer cheese soup. It is soooo good, you guys.

ummm, besides the beer…what makes it so good?

Butter: melted in a big pot

Aromatics: you know these things- onion and lots of garlic, softened in the butter

Things to make stuff creamy: flour, mustard, milk, whisked into the butter and aromatics

Things for extra-good flavor: chicken stock, chicken bullion, (beer), and hot sauce, bubbling all together

A healthy green thing: broccoli, simmered till soft in the goodness noted above

Cheese: cheese, ya’ll

That and a quick buzz with an immersion blender or in a regular blender, is all it takes! If you have the time and self-restraint, crumble some cooked bacon on top. Oh, and load it up with cracked black pepper. Lots of it.

Time out – what kind of beer did I use? A Brute IPA. *We fancy*.

Lemme tell you 2 quick things about our trip to the Wine & Chocolate Festival. Although this was a work trip and we were there as vendors, selling our spices and teas, that doesn’t mean we didn’t wine and dine ourselves around Greensboro in our free time. Two must-do’s if you go to Greensboro, N.C., specifically if you’re traveling there through Raleigh: 1. Have lunch on the way in Raleigh at The Morgan Street Food Hall. It’s a super cool, industrial food court with a variety of food options like curry, empenadas, and shwarma and it’s all delicious. 2. Have dinner in Greensboro at Green Valley Grill. Look at this tapas plate and that’s all I’m gonna say about that:

Mediterranena Tapas Plate from Green Valley Grill Restaurant - hummus, speck, pita, samosas, and charred broccoli on a square plate
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Broccoli Beer Cheese Soup

Broccoli Beer Cheese Soup in white bowls with spoons

Creamy and cheesy broccoli soup with a light bittersweet beer flavor. Top it with crumbled bacon and lots of cracked black pepper!

  • Author: Megan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1/2 stick butter
  • salt & pepper
  • 1/2 an onion, chopped
  • 4 cloves of garlic, minced
  • 1 T flour
  • 1 t dijon mustard
  • 2 C whole milk
  • 1 C chicken stock
  • 1 C beer (I used a Brute IPA)
  • 2 chicken bullion cubes
  • 1 head of broccoli, cut into florets (about 3 cups)
  • 3 oz. sharp cheddar cheese, shredded
  • 3 oz. Velveeta, cubed
  • 1520 shakes of hot sauce
  • cooked, crumbled bacon for serving (optional)

Instructions

  1. Melt the butter in a large soup pot over medium heat. Add the onion and a pinch of salt; cook until soft.
  2. Add the garlic and cook for about 30 seconds.
  3. Add the flour and cook, stirring with a wooden spoon for about 2 minutes, until the flour and butter are lightly brown.
  4. Whisk in the mustard, milk, chicken stock, and beer.
  5. Add the chicken bullion cubes and broccoli and let simmer until the broccoli is soft, about 20 minutes.
  6. Puree with an immersion blender or carefully transfer to a regular blender and blend until smooth.
  7. Return the soup to the pot (if you moved it to a regular blender) and stir in the cheeses, off the heat. If you need to turn the heat back on to fully melt the cheese, use the lowest possible setting.
  8. Shake in the hot sauce and serve with crumbled bacon and lots of cracked black pepper on top.

Notes

I tried this recipe with just sharp cheddar cheese and it came out grainy. The Velveeta prevents that. You can leave it out and just use all cheddar, but the texture won’t be quite the same.

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