Broccoli beer cheese soup is a delightful and easy-to-make soup that is perfect for a cold winter's day. The combination of broccoli, beer, and cheese creates a rich and flavorful soup that is sure to warm you up from the inside out. This article will provide you with a step-by-step guide to making the best broccoli beer cheese soup, including tips on how to choose the right beer and cheese, and how to achieve the perfect consistency.
Let's cook with our recipes!
BROCCOLI BEER CHEESE SOUP
Steps:
- 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 as desired., Freeze option: 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.
Nutrition Facts : Calories 316 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 1068mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
BROCCOLI AND BEER CHEESE SOUP
Enjoy this flavorful cheese and beer soup made using Frozen Broccoli Cuts - perfect for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Cook broccoli as directed on package, using 2-quart saucepan.
- In small bowl, combine 1/2 cup of the milk and flour; stir with wire whisk until well blended. Stir into broccoli in saucepan. Add remaining 2 1/2 cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened.
- Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.
Nutrition Facts : Calories 390, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 1/2 Cups, Sodium 1170 mg, Sugar 11 g
PAM'S BROCCOLI, BEER AND CHEESE SOUP (BBC SOUP)
Was testing out some new soups and combined a couple that sounded good. Hubby likes a beer occasionally and we happened to have one just sitting around, so I used it. LOL Isn't it amazing how you can use what you have in the fridge and come up with something that is really good?
Provided by Pam Ellingson
Categories Other Soups
Time 40m
Number Of Ingredients 16
Steps:
- 1. In a large saucepan or Dutch oven over medium high heat, saute the vegetables with a little salt and pepper in olive oil until partially cooked and the onion is translucent. Turn down the heat to medium and add the broth, hot sauce, Dijon and beer. Simmer about 10 minutes until the vegetables are tender.
- 2. In a small microwaveable bowl, melt the butter and add flour. Stir and microwave for another 20 to 30 seconds. Add the roux to the soup and whisk or stir well to avoid lumps. Let soup thicken, stirring occasionally.
- 3. Remove from heat and stir in cheese gradually until melted. When melted, stir in sour cream and cream. Taste and adjust seasonings. Bring soup up to serving temperature and serve with crackers, crushed pretzels or buttered rye toast.
BROCCOLI BEER CHEESE SOUP
Steps:
- 1. Bring water and onion to a boil in a large soup pot.
- 2. Add seasonings and half of the broccoli.
- 3. Bring to a boil again.
- 4. Add soup base and lower heat.
- 5. In a separate saucepan, make a roux.
- 6. When the roux thickens, gradually stir into the soup, whipping with a wire whisk to avoid lumps.
- 7. Heat milk and cheese to just below boiling point until the cheese melts, stirring constantly.
- 8. Blend into the soup and add the remaining broccoli.
- 9. Just before serving, add beer.
- 10. Mix well.
Tips:
- Use a good quality beer. A dark beer will give the soup a richer flavor, while a light beer will make it lighter and more refreshing.
- Shred the cheese yourself. Pre-shredded cheese contains cellulose, which can make the soup grainy.
- Don't boil the soup. Bring it to a simmer and then cook it over low heat for at least 30 minutes, or until the cheese is melted and smooth.
- Serve the soup with a crusty bread or crackers for dipping.
Conclusion:
Broccoli beer cheese soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover broccoli and cheese. With its creamy texture, cheesy flavor, and hint of beer, this soup is sure to be a hit with everyone at the table. So next time you're looking for a comforting and flavorful soup, give broccoli beer cheese soup a try. You won't be disappointed!
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