BEER CHEESE BROCCOLI CHEDDAR SOUP
We take soup season pretty seriously here at PWWB, & this particular Beer Cheese Broccoli Cheddar Soup recipe remixes 2 beloved Midwest soups into 1 seriously epic meal! It's essentially a pretty classic broccoli cheese soup recipe - loaded with broccoli, carrots, & a little potato to help build creamy texture - but we've enhanced its flavor with the best Wisconsin-style flavor booster...beer! As a born & raised Wisconsinite, beer is one of my favorite secret ingredients for added flavor. It layers this soup with beautiful rich & earthy complexity. You can't necessarily tell it's there, but you'll definitely notice the difference it makes in the overall flavor of the soup! For best results, use a dark & malty beer, which tends to have more complex flavors that lend well to cooking. See the Recipe Notes, below, for more guidance. Aside from picking the right beer, the other ingredient you'll want to be a little more selective about is the cheese. As you might imagine, the quality of cheese you use has a pretty big effect on the overall flavor of the broccoli cheddar beer cheese soup. Be sure to grab a block of nice sharp cheddar - yellow or white, whatever you prefer - & shred it yourself. See the Recipe Notes, below, for more guidance. Happy Soup Season! ♡
Provided by Jess Larson
Categories Soups
Time 1h
Number Of Ingredients 16
Steps:
- Gather & prep all ingredients according to Ingredients List, above - once you begin cooking, this beer cheese broccoli cheddar soup comes together pretty quickly so it's helpful to get any chopping & measuring done ahead of time. Dice 1 yellow onion, break down 1 head of broccoli, peel & dice 1 potato, shred 12 ounces cheese, measure liquid ingredients, etc. Place everything within arm's reach of the stove.
- Add 2 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, stir in the onion, seasoning with 1/2 teaspoon kosher salt & ground black pepper as desired. Cook until softened, 3-5 minutes. Add in the broccoli, seasoning with 1/2 teaspoon kosher salt & ground black pepper as desired, & cook, stirring occasionally, until vibrantly green & slightly softened, 5-8 minutes. Stir in the garlic, cooking until fragrant, about 1 minute longer. Carefully transfer the broccoli mixture to a plate & set aside.
- Add the remaining 2 tablespoons butter to the same pot, increasing heat to medium-high. Once melted, sprinkle the flour over top, whisking vigorously to eliminate any lumps. Cook the roux for 1-2 minutes, stirring constantly, until golden brown. Slowly pour the beer into the pot, whisking constantly to eliminate any lumps in the roux. Simmer 6-8 minutes, stirring occasionally, until the beer is fragrant & reduced slightly.
- Stir in the vegetable stock, grated carrots, diced potato, Worcestershire, mustard powder, smoked paprika, & about 2/3 of the reserved broccoli mixture from Step 2. Season with 1 teaspoon kosher salt & ground black pepper as desired. Bring the soup to a boil, then reduce heat to maintain a gentle simmer & simmer uncovered for 15 minutes, until the veggies are very tender & the soup is thickened some.
- Using an immersion blender, blend the soup until smooth & creamy, or to your desired consistency. Alternatively, you can also carefully transfer the soup into a stand blender. If so, remember to blend with caution. Work in batches to ensure the blender jar is never more than 2/3 full & be sure to remove the cap from the center of the lid. Place a thick kitchen towel over the hole & securely hold it in place as you blend the soup. Return the soup to the pot & heat to a gentle simmer.
- Remove soup from heat and add the remaining broccoli mixture from Step 2 back into the pot, along with the heavy cream. Working 1 handful at a time, slowly stir the cheese into the soup, allowing it to melt completely before adding the next handful. Stir in the grated nutmeg. Taste & season with additional salt & ground black pepper as desired.
- immediately, ladling the soup into individual bowls. Garnish with extra shredded cheese & serve alongside some buttered crusty bread as desired. Enjoy!
Nutrition Facts : Calories 457 calories, Sugar 5.2 g, Sodium 922 mg, Fat 30.7 g, SaturatedFat 17.8 g, TransFat 0.6 g, Carbohydrate 26.3 g, Fiber 3.5 g, Protein 17.4 g, Cholesterol 87.6 mg
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
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 CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
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