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
Ingredients
- 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
Instructions
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In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
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Add garlic and cook another 2 minutes or until fragrant and softened
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Turn off heat and add beer
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Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
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Add broccoli and chicken stock
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Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
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Add carrots
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Whisk together milk and flour in a measuring cup - no lumps!
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Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
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Keep stirring until thickened
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Add cheese one handful at a time, stirring to melt cheese until adding the next
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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
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Reheat until hot enough to serve
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Serve in hollowed out bread bowls
NOTES:
- 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.
Wow, this soup looks so delicious Rachelle! Love that you served it in a bread bowl. I make broccoli cheese soup all the time and have never added beer to it. I’ll definitely have to give your recipe a try!
What a pretty and comfy looking soup, Rachelle. Beer + cheddar and broccoli sound so well together. Loved that you served it in a bread bowl. Lovely share. Will give it a go sometime.
10 gallons of beer? Girl, I’m going over! And, if you do have any of that grapefruit one left, love to try!! Sounds awesome! This soup looks pretty awesome too and love that you served in bread bowls. I’ve never had beer in my cheddar broccoli soup and can only imagine that it’s pretty deadly 🙂 Looking forward to trying this one. Pinned! Have a great weekend! xo
…’coming’ over, I mean 😉
On my way!! Roasted grapefruit in an American Wheat style beer? Yes, please! In the meantime, I’ll just settle with staring at these amazing photos of soup. Staring and drooling. I just made a cheddar broccoli soup recently, but I didn’t add any beer. And I’m clearly kicking myself now. This looks amazing, Rach! 🙂
Well Rachelle, Groovy Red Ruby sounds like a winner in my opinion, and make this recipe just incredibly special! I love beer but I have never venture in the home brewing world! I dont like them too hoppy and not too sweet either. Have you ever posted a beer brewing recipe??
Thanks, Gaila! I’ve never posted a brewing recipe, but I’ve shared some process information and other experiences like Women’s Brew!
Mmm it’s been way to long since I’ve had broccoli cheddar soup! I love that you added beer to this, Rachelle! Such a fantastic idea. Sounds so good for this chilly day!
Lol, now that is how you start a blog post – “I brewed ten gallons of beer this weekend.” I had to laugh at that, and then consider getting in my car and immediately driving the 2 hours to your house. 😉 BOOOO to losing that grapefruit beer competition! It must have been rigged because I KNOW your beer was fabulous and deserved to win. Anyways, I LOVE me some broccoli and cheddar soup! So adding beer has me all sorts of drooling! I NEED a vat of this. IMMEDIATELY! Cheers, sweets. xoxo
This looks really good!
10 gallons – red ruby grape fruit? Oh my word, sounds amazing!! And so does this soup! I just made broccoli cheddar soup and now I’m totally wishing I added some beer! That means round 2 🙂 This looks and sounds SO yummy!
This soup looks delicious! I love that you served it in a bread bowl! Perfect for chilly days 🙂
I love broccoli cheddar soup! Why have I never put beer in it before though! I bet that adds such great flavor!
now beer in soup is interesting!! never tried!
10 gallons of beer? I’m pretty sure my husband would LOVE you. He is getting into home brewing, but I put quite the damper on it since I can’t drink beer (damn gluten!). Anyway, this soup looks fantastic and perfect for a chilly day!
10 gallons!!!! I’ll be right over! I wouldn’t want one drop to go to waste! This soup looks so amazing 🙂 Save some for me!
Love broccoli cheddar soup! This one looks amazing! Sounds like a lot of beer, can I come to visit???
Yum to this soup and that Groovy Red Ruby!! Wish I lived close enough to stop by!! Awesome!!
Ummm, you brewed 10 gallons of beer in one weekend? I have 2 questions for you: 1) why do we not live closer to each other & 2) why are we not best friends??? I’d make a big vat of this soup for you if you’d let me come over to your house and drink all your beer. Also, cannot believe you did not win that competition! Groovy Red Ruby should have won and I would have voted for that beer. Let me know if you need me to “you-know’what” punch someone for you 😉
I just got finished making this for my husband and he is already asking me to make it again next weekend. It’s absolutely delicious and would make a great fondue as well! I used Stella Artois and it came out amazing! I added a thick-cut bacon crumble on top. This will be a staple for years to come. Thanks for the great recipe!
Hi Heather! Thank you for your sweet comment. I’m so glad you like it and you can’t go wrong with a bacon crumble! It’s a staple in our house too! 🙂
Absolutely delicious! I love that I can say I made this completely from scratch! It smells and tastes wonderful, and I subbed non-alcoholic beer (alcohol is triggering for my roommate), and it tasted just as amazing as if there was real beer inside.
I do recommend less garlic; 3 cloves is too much and overpowering; and 1.5 cloves did just as well. Also, I added an extra cup of shredded cheese (I used white cheddar and shredded it myself), as the original recipe didn’t have the cheese flavor needed otherwise.
Very complimentary and fragrant; loved making this! Definitely would recommend to others as well.