Best Broccoli And Beer Cheese Soup Recipes

BEER CHEESE BROCCOLI (AND CHICKEN) SOUP

Steps:

• Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
• In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.
• Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
• Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

BROCCOLI AND BEER CHEESE SOUP

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.

PAM'S BROCCOLI, BEER AND CHEESE SOUP (BBC SOUP)

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.