beer cheddar broccoli soup

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.

4.5 from 2 votes

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Beer Cheddar Broccoli Soup

Servings 4 Servings

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

1. In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
2. Add garlic and cook another 2 minutes or until fragrant and softened
3. Turn off heat and add beer
4. Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
5. Add broccoli and chicken stock
6. Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
7. Add carrots
8. Whisk together milk and flour in a measuring cup - no lumps!
9. Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
10. Keep stirring until thickened
11. Add cheese one handful at a time, stirring to melt cheese until adding the next
12. 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
13. Reheat until hot enough to serve
14. Serve in hollowed out bread bowls

NOTES:

1. 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.
2. 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.
3. 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.