Friends! How is it Friday again already? Not that I’m complaining. As soon as holidays start approaching, I feel like the days go by faster! And, with it now getting dark out at 5pm, my days lately just seem to fly.
I don’t know about where you are, but here in Oregon, it’s been COLD. Like single-digits-at-night- barely-making-it-to-30-degrees-during-the-day cold. We’ve also had about 5 or 6 inches of snow. It seems we’ve skipped fall and went straight to winter. I’m really not a fan, I’ve gotta say. We’ve been having a lot of soups and chili lately to help keep us warm. So, it’s only appropriate to share with you our favorite cold weather soup! It’s chalked full with veggies, cheese, and beer; you really can’t go wrong with this recipe. 🙂
This Broccoli Beer Cheese soup is hearty and filling, making it the perfect meal for your family on these sub-zero evenings! The cheddar cheese is the perfect complement to the beer, and the veggies make it a tad healthier. We love having it with warm bread and crackers; and the remaining beer. It’s only necessary.
This recipe makes about 8-10 servings, so we usually freeze the remaining half for another night when I don’t feel like cooking. I can just pull it out the night before, let it thaw, and re-heat! Or, the full amount is perfect for when you have out-of-town company coming over and you need something warm and yummy to feed them!
Broccoli Beer Cheese Soup (Adapted from a Taste of Home cookbook)
- 3 medium carrots, finely chopped
- 5 celery ribs, finely chopped
- 1 small onion, finely chopped
- 3 tbsp butter
- 4 cans chicken broth (14.5 ounces each)
- 4 cups fresh broccoli florets, chopped
- ¼ cup chopped bell pepper
- 1 tsp salt
- ½ tsp pepper
- ¾ cup all-purpose flour
- ¾ cup water
- 3 cups shredded cheddar cheese
- 8 ounces cream cheese, cubed
- 1 bottle (12 oz) beer or non-alcoholic beer
- In a large saucepan, saute the onions, celery, and carrots in the butter until almost tender.
- Stir in the broth, bell pepper, broccoli, salt and pepper.
- Combine the flour and water in a small bowl and mix until smooth. Stir mixture into the saucepan.
- Bring soup to a boil, then reduce heat and let simmer uncovered, for 30-40 minutes or until thickened and all vegetables are tender.
- Stir in the cheddar and cream cheese, and beer. Cook until heated through and cheese is all melted, stirring occasionally. Don’t let it boil!
- Serve in bowls with optional delicious toppings: shredded cheese, crackers, sour cream, bacon, green onions, or croutons!
NOTE: I’ve tried a few different beers for this soup. Budweiser/Bud Light both are good because they’re light. I tried a Pale Ale this last time and it was also good, adding just a tad bit more bitterness. Experiment and see which you like best!
Stay warm, and have a great weekend!
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