Broccoli, Beer & Cheddar Soup

{ Broccoli, Beer & Cheddar Soup }

In honor of the snow and ice hitting most of the country this week, I made this broccoli, beer and cheese soup. It is a take on this original broccoli cheddar soup recipe, but I wanted to make it even more flavorful (and fattening) so I added in a beer. Cheers! This was a great combination of fresh broccoli and onions, creamy cheddar and nutty ale. It is an incredibly creamy soup, with no added cream (just butter). Here is my recipe for broccoli, beer and cheddar soup!

{ ingredients }

  • 12 Tbs. unsalted butter (1 1/2 sticks)
  • 1 large yellow or white onion, chopped
  • 6 cups vegetable broth
  • 1/4 tsp. freshly grated nutmeg (optional)
  • 5-6 cups broccoli florets (1-2 large heads)
  • 2 russet potatoes, peeled and diced
  • 1 12 oz. beer, I used this IPA, but any IPA, Pale Ale, Blonde or Amber would work (whatever you have in your fridge!)
  • Salt and pepper
  • 2 1/2 cups (about 8 ounces) grated sharp aged white cheddar cheese

{ directions }

  1. Melt the butter in a large  pot over medium heat. Add the onion and cook until tender, about 5 minutes. Add the broth, beer and nutmeg, then season with salt and pepper and bring to a simmer.
  2. Add the broccoli and potatoes to the broth mixture. Bring to a boil and then lower the heat to a simmer and cook until tender, about 20-30 minutes.
  3. Add in cheese a bit at a time. Stir in to help it melt and not stick to the bottom.
  4. When broccoli and potatoes are cooked, puree the soup until smooth. I used a hand immersion blender, but you could use a standard blender and complete this in batches.
  5. Ladle into the bread bowls and garnish with your preferred toppings
  6. Yum! Enjoy!

Makes about 8-10 servings. 349 calories per serving.


  • More grated sharp cheddar (I topped mine with a smoke cheddar and I would highly recommend)
  • Green onion
  • Sriracha
  • Sriracha finishing salt 
  • Salt & pepper

{ Keep Cooking in Love & Light! }



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