Beer Cheddar Broccoli Soup is my way of making a delicious classic soup with craft beer to welcome fall, cooler temperatures, and comfort food!
I brewed ten gallons of beer this weekend.
It’s about dang time. As I said in this post recently, I started this ridiculous website because of my love of home brewing, craft beer, and food. I’m adding a rediscovery of my love for photography to that list – although it’s still a love – hate relationship there.
We had a lot of family responsibilities and home/landscaping improvements that took priority over the last year and we weren’t able to brew as much as we normally do – with the exception of my one mystery ingredient (grapefruit) contest that I entered and didn’t win – boo! It was called Groovy Red Ruby and was an American Wheat Ale with roasted red ruby grapefruit. Trust me when I tell you it was a winner in my book!
I think we may have a bit left on tap if you want to stop by!
We can also whip up some Beer Cheddar Broccoli Soup, put it in bread bowls, and sit on the patio enjoying some home brew with the hope that these ridiculous election shenanigans will be a distant past in the morning.
Beer Cheddar Broccoli Soup
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 16 ounces beer - see notes
- 12 ounces fresh broccoli florets
- 2 cups chicken stock
- 2 cups milk
- 1/4 cup flour
- 1/2 - 3/4 cups carrots shredded - see notes
- 2 cups extra sharp cheddar shredded
In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
Add garlic and cook another 2 minutes or until fragrant and softened
Turn off heat and add beer
Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
Add broccoli and chicken stock
Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
Whisk together milk and flour in a measuring cup - no lumps!
Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
Keep stirring until thickened
Add cheese one handful at a time, stirring to melt cheese until adding the next
Transfer 1/3 to 1/2 soup to a food processor or blender and process until chunky smooth and add back into the soup pot - see notes
Reheat until hot enough to serve
Serve in hollowed out bread bowls
- Beer notes: I like a floral beer in this recipe, so a Belgian or a mild pale ale works here. I do not recommend a hoppy IPA because when you reduce that it’s going to taste bitter. You will regret it.
- If you buy grated carrots at the grocery, they will take a bit longer to cook than if you grate them yourself. The grocery ones are just a bit thicker – in my opinion. Use the amount that blows your dress up.
- Same here with the amount. If you like big chunks of broccoli, then go for it. If you like it smoother, then blend less. It’s up to you. This is a judgement free zone.